Both papaya and kiwi have enzymes (papain in papaya, actinidin in kiwi) that wreak havoc with protein, so you should not assemble this salad too long before serving it, or the fruits will make the turkey mushy. Any fruit juice blend would be good in the dressing, but we suggest using one that is not too sweet.
- 2 cups water
- 2 cloves garlic, minced
- 1 teaspoon grated lemon zest
- ¾ teaspoon salt
- 1 pound thick turkey breast cutlets
- ⅓ cup frozen tropical fruit juice concentrate, thawed
- ¼ cup rice vinegar
- 1 tablespoon olive oil
- 3 cups strawberries, quartered
- 1 papaya, peeled, seeded, and cut into ½-inch chunks
- 2 kiwifruit, peeled and diced
- 4 cups shredded romaine lettuce
- ¼ cup dry-roasted cashews or peanuts, coarsely chopped
1. In a large skillet, combine the water, garlic, lemon zest, and ¼ teaspoon of the salt, and bring to a boil over medium heat. Add the turkey cutlets and reduce to a simmer. Cover and simmer until the turkey is cooked through, about 10 minutes.
2. Transfer the turkey to a plate and let cool to room temperature; discard the poaching liquid (or save for soup). When cool enough to handle, cut the turkey into bite-size pieces.
3. In a large bowl, whisk together the remaining ½ teaspoon salt, the fruit juice concentrate, vinegar, and oil. Add the turkey, strawberries, papaya, and kiwi. Add the lettuce and toss to combine. Sprinkle with the cashews.
Makes 4 servings.
Nutrition per serving: 370 calories, 9g total fat (2g saturated), 7g dietary fiber, 37g carbohydrate, 34g protein, 430mg sodium.
A good source of: folate, niacin, potassium, riboflavin, selenium, vitamin B6, vitamin C.