Paillards Of Turkey With Asparagus, Herb And Chili Salad
Published April 3, 1993
- Total Time
- 20 minutes
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Ingredients
THE SALAD
3 cups thin asparagus, ends snapped off, stalks cut into 1-inch pieces
2 teaspoons chopped fresh parsley
1 ½ tablespoons chopped fresh cilantro
3 tablespoons chopped fresh mint
3 scallions (green part only), thinly sliced
1 fresh hot chili pepper, stemmed, seeded and minced
¾ teaspoon salt, plus more to taste
Freshly ground pepper to taste
THE TURKEY
½ teaspoon kosher salt
¾ pound turkey breast
½ lime
Nutritional analysis per serving (4 servings)
4 grams carbs; 55 milligrams cholesterol; 153 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 6 grams fat; 2 grams fiber; 375 milligrams sodium; 20 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Blanch the asparagus in lightly salted, boiling water for 1 minute. Drain and rinse under cold running water. Drain again and pat dry. Toss with remaining salad ingredients and set aside.
- Step 2
Heat a large, heavy-bottomed nonstick skillet over medium-high heat until very hot. Let turkey rest, then slice into 4 pieces. Sprinkle the salt in the skillet. Add the turkey and saute until cooked through, about 1 ½ minutes per side.
- Step 3
Remove the turkey from the pan and squeeze the juice of the lime over it. Place 1 piece of turkey on each of 4 plates, top with the salad and serve immediately.
Private Notes