Turkey breast, yogurt, orange, ginger, mint: "You hear the ingredient list," Nischan says, "and you know it's going to taste great." He pairs the turkey with a grilled tomato and wax bean salad. Cooking the tomatoes makes them sweeter and bolder, and it makes the cancer-fighting antioxidant lycopene easier for the body to assimilate).
Servings: Serves 6
  • 2 pounds (1/2-inch-thick) turkey cutlets ' '
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Zest and juice of 2 large oranges
  • 2 cups plain low-fat organic yogurt
  • 2 tablespoons grated fresh ginger
  • 1/4 cup packed fresh mint leaves , chopped
Bean salad:
  • 1/2 pound green beans , trimmed
  • 1/2 pound wax beans , trimmed
  • Sea salt and freshly ground pepper
  • 3 large ripe tomatoes , cut into 1/2-inch-thick slices
  • 1/4 cup aged balsamic vinegar
  • 1/4 cup extra-virgin olive oil
To make turkey: Place cutlets between doubled sheets of plastic wrap. Using a meat mallet or rolling pin, pound cutlets to 1/4-inch thickness. Season with salt and pepper.

In a small bowl, combine orange zest and juice, yogurt, ginger, and mint; stir until blended. Pour yogurt mixture into a large resealable plastic bag; add turkey cutlets and turn to coat thoroughly. Refrigerate 2 hours.

Heat a large panini griddle or George Foreman grill to high (with drip tray in place). Remove cutlets from marinade; allow excess yogurt to drip off. In batches, place cutlets on grill, cover, and cook until cooked through, about 2 minutes. Keep warm in oven.

To make bean salad: Heat a panini griddle or George Foreman grill. In batches, arrange beans in a single layer on griddle. Cover, and cook until just tender, 4 to 5 minutes. Sprinkle with salt and pepper to taste, and set aside.

Sprinkle tomato slices with salt and pepper to taste; grill until just heated through, about 1 minute.

In a small bowl, whisk vinegar and oil until blended. On each of 6 plates, layer tomato slices and beans, drizzling each layer with vinaigrette. Top with turkey cutlets.


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