1 lb BONELESS, SKINLESS TURKEY BREAST TENDERLOINS
1 bay leaf
1/2 c pineapple-orange yogurt
1/2 c mayonnaise
2 tbsp fresh mint, chopped
1/4 tsp each salt and black pepper
1-1/2 c seedless red grapes, halved
1 (11 oz) can mandarin oranges, drained
1 c diced celery
1/3 c slivered almonds, toasted
As needed leafy greens
Place tenderloins and bay leaf in large saucepan and cover with cold water.
Bring to a boil over medium-high heat. Immediately reduce heat to low and gently simmer 20 minutes or until turkey is cooked to an internal temperature of 165 degrees F.
Remove turkey from liquid and place on rack to cool.
When turkey has cooled, dice into 3/4-inch cubes and place in large bowl.
Combine yogurt, mayonnaise, mint, salt and pepper in small bowl and mix well.
Add grapes, oranges, celery and almonds to the turkey.
Pour dressing over turkey salad and gently toss to make sure ingredients are well combined, being careful not to break up the oranges segments.
Serve on a bed of greens.
Serving Size 6
Total Calories 242
Total Fat 13 g
% Daily Total Fat 20
Saturated Fat 1 g
% Daily Saturated Fat 10
Cholesterol 26 g
% Daily Cholesterol 9
Sodium 188 mg
% Daily Sodium 8
Total Carbohydrates 21 g
% Daily Total Carbohydrates 7
Dietary Fiber 1 g
Sugars 0 g
Protein 13 g