Chipotle Turkey Cutlets with Sweet Onion Charred Corn Salsa

YIELD: 4-6 servings

Salsa:
1 1/2 cups corn kernels
1 cup red onion, chopped
1 Tbsp. olive oil
1 cup cherry tomatoes, quartered
1/2 cup fresh cilantro, chopped
1 lime, quartered
1 1/4 lbs. turkey breast cutlets
2 tsps. ground chipotle powder (or 1 tsp. each chili powder and mesquite grill seasoning)
1 Tbsp. olive oil
1/2 cup fat-free, less-sodium chicken broth

1. FOR THE SALSA: Char corn in nonstick skillet over medium-high heat, stirring often, about 3 minutes. Add onion and oil to skillet and sautè 2 minutes. Add tomatoes and cilantro and sautè 1 minute. Remove from heat, squeeze in juice from lime and mix. (This may be made ahead and chilled, or made and served warm with turkey.)
2. FOR THE TURKEY: Sprinkle cutlets with chipotle powder. Heat oil in large skillet over medium-high heat. Add turkey and sautè, turning once, about 6 to 8 minutes or until cooked. Add broth and quickly cook to heat through, spooning sauce over turkey to blend flavors. If desired, portion turkey and sauce over bed of mixed salad greens. Serve with salsa.

Recipe and photo provided by the National Onion Association