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Place turkey in a plastic bag set in a shallow dish. For marinade, in a small bowl combine lime juice, chili powder, and garlic. Pour marinade over turkey; seal bag. Marinate in the refrigerator for at least 30 minutes or up to 3 hours, turning bag occasionally.
Drain turkey, reserving marinade. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place turkey on grill rack over drip pan. Cover and grill for 25 to 30 minutes or until tender and no longer pink (170°F), turning once halfway through grilling and brushing occasionally with reserved marinade during the first 10 minutes of grilling. Discard any remaining marinade. Slice turkey into medallions.
Meanwhile, for dressing, in a small bowl stir together tomato vinaigrette and jalapeño pepper. In a large bowl combine greens and tomatoes. Add dressing; toss to mix. Divide greens mixture among 8 salad plates or place on a serving platter. Sprinkle greens with jicama and arrange turkey on top.