Tex-Mex turkey cutlets with corn salad

1 - 5
PersonalPoints™ per serving
Total Time
21 min
15 min
6 min
Looking for an alternative to chicken breast? Try turkey cutlets: They’re just as quick‑cooking and versatile as their chicken counterparts. Here they make a quick dinner with a Southwest‑inspired corn‑and‑tomato salad.


Frozen corn kernels

2 cup(s), or fresh (about 4 ears)

Uncooked bell pepper(s)

1 item(s), small, green variety, diced

Fresh tomato(es)

1 medium, diced

Uncooked scallion(s)

2 medium, thinly sliced

Jalapeño pepper(s)

1 medium, seeded and minced


2 tbsp(s), chopped fresh

Fresh lime juice

2 tbsp(s)

Extra virgin olive oil

2 tsp(s)

Table salt

¾ tsp(s)

Uncooked turkey breast cutlets

4 breast(s), 4 x 115 g (1/4-pound)

Black pepper

¼ tsp(s)

Cayenne pepper


Fresh lime(s)

½ item(s), cut into 4 wedges


  1. To make salad, mix together corn, bell pepper, tomato, scallions, jalapeño, cilantro, lime juice, oil, and 1 ml (¼ tsp) salt in serving bowl.
  2. Spray ridged grill pan with nonstick spray. Set over medium‑high heat.
  3. Sprinkle turkey with remaining 2 ml (½ tsp) salt, black pepper, and cayenne. Put turkey on grill pan and cook until golden and cooked through, about 3 minutes per side. Serve turkey with corn salad and lime wedges.
  4. Per serving: 1 turkey cutlet and 250 ml (1 cup) corn salad


Prep ahead: Make the corn salad up to 2 days ahead and refrigerate, stirring in the cilantro just before serving to keep it fresh and vibrant. While you’re at it, make a double batch and enjoy the extras inside a sandwich wrap or on top of any kind of greens.