YIELD: 10 servings
10 4-oz. turkey cutlets, lightly pounded to an even thickness
4 cups Catalina salad dressing, divided
1⁄4 cup unsalted butter, melted
3 cups thinly-sliced red onion
2 cups sweet red peppers, seeded and cut into thin strips
3 cups fresh mango, cut into thin strips
10 cups butterhead lettuce, shredded
2 cups sliced cucumbers
Fresh ground black pepper to taste
1. Marinate turkey cutlets in 2 cups of Catalina dressing for at least 4 hours. Remove turkey from dressing and discard marinade.
2. Grill turkey over medium flame about 8 minutes per side or until turkey is cooked throughout and no longer pink in the center.
3. Sauté red onion and peppers in hot butter until vegetables are al dente. Remove from heat and stir in mango slices; toss lightly.
4. Place approximately 1 cup of shredded lettuce on each plate, top with grilled turkey cutlet and onion/mango sauté mixture. Garnish with several cucumber slices and drizzle with remaining dressing. Dust with black pepper.
Recipe and photo submitted to FM by the National Turkey Federation