Turkey tenderloin with grilled corn mango salsa stacked on blue and white plates.

Turkey Breast with Grilled Corn-Mango Salsa

Name: Turkey Tenderloin with Grilled Corn-Mango Salsa
Total time: 1 h 20 min
Yield: 2
Cuisine: American
Ingredients: 2 cups grilled corn kernels; 1 mango, chopped; ½ cup diced red bell pepper; 1 jalapeño, seeded and diced; ¼ cup thinly sliced red onion; 2 tablespoons chopped fresh cilantro leaves; 2 tablespoons fresh lime juice; 1 tablespoon olive oil; ¼ teaspoon kosher salt; 1 (24-ounce) package JENNIE-O® Turkey Breast Tenderloin; 1 teaspoon seasoned pepper; fresh cilantro leaves

Sometimes the right salsa can make all the difference in the world, that’s the case with this Turkey Breast with Grilled Corn-Mango Salsa recipe. This salsa puts a colorful, tropical spin on our seasoned turkey breast. The juxtaposition will leave your guests with jaws dropped — in a good way!

Total Time

More than 1 hour

Serving Size

6 Servings

cups grilled corn kernels

mango, chopped

1/2

cup diced red bell pepper

jalapeno, seeded and diced

1/4

cup thinly sliced red onion

tablespoons chopped fresh cilantro leaves

tablespoons fresh lime juice

tablespoon olive oil

1/4

teaspoon kosher salt

(3-pound) package JENNIE-O^® All Natural Turkey Breast Tenderloin, thawed if frozen

teaspoon seasoned pepper

fresh cilantro leaves

In medium bowl, combine corn, mango, red bell pepper, jalapeno, onion, cilantro, lime juice, olive oil and salt. Set aside.

Sprinkle turkey breast with seasoned pepper. Preheat oven to 350°F. Place breasts in a shallow baking pan. Bake until meat thermometer inserted into thickest portion of the meat reaches 165°F., approximately 1 hour 15 minutes to 1 hour 30 minutes. Remove from oven, cover and let stand 10 minutes.

Slice and top with corn mixture.

Garnish with cilantro leaves, if desired.

Calories

200

Protein

22g

Carbohydrates

17g

Fiber

Sugars

Fat

Cholesterol