Jennie – O Turkey Recipe of the Week – Grilled Corn and Turkey Salad

January 24, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 1 Comment
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This week’s Jennie – O Turkey Recipe of the Week is – Grilled Corn and Turkey Salad. This one is made using Jennie – O Extra Lean Boneless Turkey Breast Tenderloins, Corn Cobs, Lime Juice, Sweet Chili Sauce, Olive Oil, Garlic, Grape Tomatoes, Red Onion, Cilantro Leaves, Salt and freshly Ground Pepper, and Feta Cheese. I’ve left a link and info on the Jennie – O Extra Lean Boneless Turkey Breast Tenderloins at the end of the post. You can find this recipe along with all the other Delicious and Healthy Jennie – O Recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH IN 2020!

Grilled Corn and Turkey Salad
A hearty, gluten free salad that boasts one of the greatest ingredients of all: grilled corn, fresh off the cob. And with a spicy lime-chili dressing, you really can’t go wrong. Carb-conscious too!

2 corn cobs
3 tablespoons lime juice
2 tablespoons sweet chili sauce
2 tablespoons olive oil
2 cloves garlic, minced
1 (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins
2 cups grape tomatoes (mixture of red and yellow)
1 small red onion, cut into thin wedges
¼ cup chopped cilantro leaves
salt and freshly ground pepper, if desired
3 ounces feta cheese, crumbled

1) Remove husk and silk from corn. Cook corn on preheated, greased grill over medium heat 10 to 15 minutes, turning occasionally, until grill marks appear and corn is cooked. Cut stem end from cob. Place stem end down on cutting board. Carefully run a knife down cob to remove corn; discard cob.
2) To make the Chili Lime Dressing, combine lime juice, chili sauce, olive oil and garlic in a jar with lid; shake to combine.
3) Combine half of dressing and turkey in a re-sealable bag. Chill 30 minutes. Discard leftover dressing from bag. Cook turkey tenderloins as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Cut into ¼-inch thick slices.
4) In large bowl, combine turkey, corn, tomatoes, onion, cilantro, salt and pepper, if desired. Add reserved dressing. Toss to combine. Sprinkle with feta cheese.
* Always cook to an internal temperature of 165°F.


Calories 170
Protein 19g
Carbohydrates 9g
Fiber 1g
Sugars 3g
Fat 7g
Cholesterol 40mg
Sodium 170mg
Saturated Fat 2.5g



Jennie – O Extra Lean Boneless Turkey Breast Tenderloins
JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins are 99% fat-free and can be used in quick meals or on the grill. Make turkey breast tenderloin the main ingredient in pasta or kabobs or add some seasoning to create a one-of-a-kind barbeque sandwich.


Spray skillet with nonstick cooking spray or add 1 to 2 teaspoons oil. Heat skillet over medium-high heat. Place tenderloins in hot skillet. Brown on both sides. Add 1/3 cup liquid. Reduce heat to medium-low. Cook, covered, 35 to 40 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
Heat oven to 350°F. Spray 9×9 or 11×17-inch with nonstick cooking spray. Place tenderloins in pan. Add 1/3 cup liquid. Cover with foil. Reduce heat to medium-low. Cook 30 minutes. remove foil. Cook 20 to 30 minutes more, basting occasionally if desired. Always cook to well-done, 165°F. as measured by a meat thermometer.
* Always cook to an internal temperature of 165°F.

Serving Size112 g

Calories 120
Total Fat 1.5 g
Saturated Fat .5 g
Trans Fat .0 g
Cholesterol 50 mg
Sodium 75 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugars 0 g
Added Sugars g%
Protein 26 g%
Vitamin D mcg %
Calcium mg 0%
Iron mg 4%
Potassium mg %

1 Comment »

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  1. All these dishes you make yourself

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