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Article: Turkey breast gives salad that lean look
- Article from:
- Chicago Sun-Times
- Article date:
- May 12, 1988
- Author:
CopyrightCopyright (null) Chicago Sun-Times. (Hide copyright information)
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Turkey has become more and more popular now that it's widely
available year-round and has received publicity for its lean
goodness.
The warm salad that follows calls for turkey breast that is
marinated, then roasted. If you'd rather not heat up the oven, roast
the turkey on the grill. Roast the turkey breast to an internal
temperature of 170 degrees. Overcooking will make it stringy and
dry.
I prefer roasting a whole turkey breast - that way I have plenty
of leftovers for sandwiches. But if you prefer, you can save time by
marinating, then broiling or roasting, pre-sliced turkey breast.
Once the turkey is roasted, the salad is a snap to put together.
Simply slice up jicama and ...