Tomato-Basil Turkey Salad

Ingredients

• 1 lb turkey cutlets (or other boneless skinless turkey)
• 2 heads romaine lettuce (8 cups chopped)
• 1 cucumber
• 1 pint cherry tomatoes
• 6-10 fresh basil leaves
• 1 tablespoon oil
• 1/3 cup balsamic vinegar
• 2/3 cup extra virgin olive oil
• 2 tablespoons minced shallot (about 1/2 of a medium shallot)
• 1 clove garlic
• 1/4 teaspoon dried oregano
• 1/8 teaspoon dried basil
• 1/3 cup olive oil
• 3 tablespoons tomato paste
• 1 teaspoons red wine vinegar
• 1/4 teaspoon dried basil
• 1/8 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. 1

   Marinate the turkey: Whisk all the marinade ingredients together. Pour over the turkey, turning to coat. Cover and allow it to marinade for at least 30 minutes.

2. 2

   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.

3. 3

   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.

4. 4

   Cook the marinated turkey: Heat the oil in a large skillet over medium heat. When the oil is shimmering, it's hot and ready to cook. Add the turkey and cover the skillet with its lid.

5. 5

   Cook covered for about 3 minutes on each side, until internal temperature reaches 165°. Remove the cutlets from skillet and set them aside on a plate to rest for a few minutes.

6. 6

   Assemble the salad: 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!