Paillards Of Turkey With Asparagus, Herb And Chili Salad

Name: Paillards Of Turkey With Asparagus, Herb And Chili Salad
Total time: 20 min
Yield: Four servings
Ingredients: 3 cups thin asparagus, ends snapped off, stalks cut into 1-inch pieces; 2 teaspoons chopped fresh parsley; 1 1/2 tablespoons chopped fresh cilantro; 3 tablespoons chopped fresh mint; 3 scallions (green part only), thinly sliced; 1 fresh hot chili pepper, stemmed, seeded and minced; 3/4 teaspoon salt, plus more to taste; Freshly ground pepper to taste; 1/2 teaspoon kosher salt; 3/4 pound turkey breast; 1/2 lime

By Molly O'Neill

Total Time: 20 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; The Heat of the Moment

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Four servings

The Salad

3cups thin asparagus, ends snapped off, stalks cut into 1-inch pieces
2teaspoons chopped fresh parsley
1½tablespoons chopped fresh cilantro
3tablespoons chopped fresh mint
3scallions (green part only), thinly sliced
1fresh hot chili pepper, stemmed, seeded and minced
¾teaspoon salt, plus more to taste
Freshly ground pepper to taste

The Turkey

½teaspoon kosher salt
¾pound turkey breast
½lime

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Blanch the asparagus in lightly salted, boiling water for 1 minute. Drain and rinse under cold running water. Drain again and pat dry. Toss with remaining salad ingredients and set aside.
Step 2
Heat a large, heavy-bottomed nonstick skillet over medium-high heat until very hot. Let turkey rest, then slice into 4 pieces. Sprinkle the salt in the skillet. Add the turkey and saute until cooked through, about 1½ minutes per side.
Step 3
Remove the turkey from the pan and squeeze the juice of the lime over it. Place 1 piece of turkey on each of 4 plates, top with the salad and serve immediately.