Whole Food 30 Day Challenge: 30 Days to Food Freedom and a Healthier You by Madison Miller

Author:Madison Miller [Madison Miller]
Language: eng
Format: epub
Publisher: The Cookbook Publisher
Published: 2017-06-09T22:00:00+00:00

Directions

In a blender or food processor, combine the papaya, lime juice and basil. Blend until smooth.

Place the turkey tenders in a bowl or other container suitable for marinating.

Pour the papaya mixture over the tenders and toss to coat. Cover and refrigerate for at least 2 hours.

In a bowl, combine the olive oil (reserving about a tablespoon to brush the bok choy and to oil the skillet for the turkey), apple cider vinegar, orange juice, garlic, orange zest, Dijon or yellow mustard, and fresh tarragon. Using a whisk, mix together until well blended. Cover and place in the refrigerator until ready to use.

This salad can be served warm, or prepared ahead of time and served chilled. To prepare, lightly oil a skillet and heat an indoor or outdoor grill to medium high heat.

Remove the turkey from the marinade and place it in the skillet. Cook over medium heat, turning occasionally, for 7–10 minutes, or until the tenders are cooked through.

Meanwhile, brush the bok choy with the remaining olive oil and season each piece with salt and coarse ground black pepper.

Place the bok choy on the grill and cook for 7–8 minutes, turning once, until lightly charred.

Transfer the bok choy to serving plates and drizzle with the citrus dressing. Top with the turkey tenders to serve.

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