4 Limes, juiced
1 tsp salt
1 tsp sugar
1 tsp freshly ground black pepper
1/2 tsp ground cayenne pepper
2 c low-fat plain yogurt
2 c sour cream
1 c sliced green onions, whites and green tops
1/4 c chopped fresh cilantro, with stem
1/4 c chopped fresh peppermint
2 c grated cucumber
1 tsp minced fresh garlic
1 Pint fresh mango, cut in 1/2-inch pieces
1 Pint fresh pineapple, cut in 1/2-inch pieces
1 Pint fresh red papaya, cut in 1/2-inch pieces
2 tbsp freshly squeezed lime juice
1 tbsp sugar
2 tbsp chopped fresh cilantro
12 lbs BONELESS TURKEY BREAST, skin removed
2 oz commercially prepared 30 Spice BBQ Sauce
6 qt spring mesclun mix, cold
1-1/2 qt commercially prepared Honey Chipotle Dressing
CUCUMBER MINT DRESSING
In a medium bowl, mix lime juice with sugar, salt and peppers. Whisk until dissolved.
Add all remaining ingredients and mix well with a rubber spatula.
Transfer to a clean, covered container. Refrigerate and hold for service.
Toss fruit with lime juice in large mixing bowl.
Sprinkle with sugar and cilantro. Combine thoroughly.
Transfer for a clean, covered storage container. Refrigerate and hold for service.
Yield: 24 2-ounce portions.
Cut turkey breast into 2-ounce strips. Thread strips onto wooden skewers.
Per order: brush turkey skewers with barbecue sauce. Grill over medium heat until internal temperature reaches 165 degrees F. Brush with additional sauce as skewers are removed from grill.
Per order: mound 1 cup greens in center of a square plate. Place 1-ounce portion of Tropical Fruit Salad at opposite corner of plate.
Place 1-ounce portion of Cucumber Mint sauce at remaining corner.
Squirt Honey Chipotle dressing atop greens.
Position 4 turkey skewers atop greens.