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 FOR THE SALSA: Char corn in nonstick skillet over medium-high heat, stirring often, about 3 minutes. Add onion and oil to skillet ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.