Serves: 4
Total Calories: 188
TO MAKE THE SALSA: In a medium bowl combine the peaches, nectarines, plums, onion, cherries, chile, and 1 tablespoon of the lime juice.
Rinse the turkey breast under cold water and pat dry with paper towels. With a sharp knife and slicing on the diagonal, cut the breast into four equal-sized slices, about 3/4 inch thick each. Place the slices between two sheets of plastic wrap on a cutting board. Using a meat mallet or the bottom of a small, heavy pan, pound the slices into 1/4-inch-thick paillards.
Brush the paillards with the remaining 2 tablespoons of lime juice, then lightly brush or spray with vegetable oil and season with salt. Grill over Direct High heat for 3 to 4 minutes, turning once halfway through grilling time. Serve warm with the salsa.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Turkey Paillards With Summer Fruit Salsa recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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