GRILLED TURKEY OR CHICKEN CUTLETS WITH BLACK BEAN, CORN, TOMATO AND AVOCADO SALSA

Grilled Turkey or Chicken Cutlets with Black Bean, Corn, Tomato and Avocado Salsa image

Provided by Food Network Kitchen

Time 38m

Number Of Ingredients 11

Ingredients

1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1/3 cup extra-virgin olive oil
4 turkey or chicken cutlets (each about 4-6 ounces)
1 15-ounce can black beans, drained and rinsed
1 cup cooked fresh or thawed frozen corn kernels
8 to 10 small cherry tomatoes, quartered
1 medium Hass avocado, halved, pitted, peeled, and cut into small dice
1/4 cup lightly packed cilantro leaves

Steps:

1. Whisk the mustard and vinegar in a large bowl, season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in the olive oil. Season the cutlets with some salt and pepper and put in a large non-reactive glass or ceramic bowl. Pour about a 1/4 cup of the dressing over the cutlets and turn to coat evenly. Cover and marinate for 15 minutes at room temperature, or in the refrigerator for up to 8 hours.
2. Add the beans, corn, and tomatoes to the remaining dressing. Season the salsa with salt and pepper and toss to coat evenly. Add the avocado and cilantro and gently mix, taking care not to break up the avocado.
3. Preheat a stovetop grill or grill pan on medium-high. Drain the cutlets and grill until lightly browned and firm to the touch, about 3 to 4 minutes per side. Serve hot with the salsa.

Nutrition Facts : Calories 389, Fat 17 grams, SaturatedFat 2.5 grams, Cholesterol 82 milligrams, Sodium 397 milligrams, Carbohydrate 24 grams, Fiber 8 grams, Protein 39 grams