1lb4 Tomato-Basil marinated Turkey Cutletsor follow directions below to marinate your own. You can also substitute chicken breasts.
6-10fresh basil leaves
Balsamic Shallot Vinaigrette
2/3cupextra virgin olive oil
2Tablespoonminced shallotabout 1/2 of a medium shallot
3 Tablespoontomato paste
1teaspoonsred wine vinegar
Marinate the Turkey (If making homemade)
Whisk all the marinade ingredients together. Pour over the turkey cutlets, turning to coat. Cover and allow it to marinade for at least 30 minutes.
Make the Salad Dressing
While the turkey marinates, make the salad dressing. Mince the shallot. Stir the vinegar, shallot, and seasonings together, then whisk in the olive oil. Set it aside until you're ready.
Prep the Salad Ingredients
Slice the tomatoes in half and dice the cucumbers into bite sized pieces (if the cucumbers are extra seedy, I like to scrape the seeds out first). Chop the lettuce. Tear the basil leaves.
Cook the Turkey Breasts
Heat the oil in a large skillet over medium heat. When the oil is shimmering, it's ready!
Add the turkey breasts and cook covered for about 3 minutes on each side until internal temperature reaches 165°. Remove the turkey cutlets from skillet and set them aside on a plate to allow to rest for a few minutes.
Assemble the Salads & Serve
Slice the turkey cutlets thinly, then divide the lettuce into four bowls. Top each bowl with a sliced turkey, cucumber, tomatoes, and torn basil. Drizzle with the salad dressing, season lightly with salt and pepper, and enjoy!