Raspberry-Turkey Salad

Name: Raspberry-Turkey Salad
Ingredients: 1/2 teaspoon seasoned salt; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 pound turkey breast cutlets; 1 tablespoon butter; 1 tablespoon olive oil; 1/2 cup seedless raspberry preserves; 1/2 cup chicken broth; 1/2 cup white wine*; 1/2 cup hot mango chutney; 1 (7-oz.) package mixed salad greens, thoroughly washed

11 ingredients

5 steps

Ingredients

1/2 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 pound turkey breast cutlets
1 tablespoon butter
1 tablespoon olive oil
1/2 cup seedless raspberry preserves
1/2 cup chicken broth
1/2 cup white wine*
1/2 cup hot mango chutney
1 (7-oz.) package mixed salad greens, thoroughly washed

Directions

1

Stir together first 3 ingredients; rub evenly over turkey cutlets.
2

Melt butter with oil in a large skillet over medium-high heat; add cutlets, and cook 3 to 4 minutes on each side or until lightly browned. Remove from skillet, and keep warm.
3

Stir raspberry preserves and next 3 ingredients into skillet over medium-high heat, stirring until preserves melt and to loosen particles from bottom of skillet. Cook, stirring occasionally, 14 to 16 minutes or until mixture is reduced by half.
4

Toss salad greens with 1/4 to 1/3 cup warm preserves mixture in a large salad bowl just until greens are thoroughly warmed and lightly coated with preserve mixture. Arrange on salad plates, and top with turkey cutlets.
5

*1/4 cup chicken broth and 1/4 cup fruit juice (such as white grape, orange, or apple) may be substituted.