Salad with Potatoes, Turkey and Avocado 

Preparation and cooking time:  30 minutes

 Ingredients:

• 10oz (300gr) turkey cutlets   substitute 2 boneless, skinless chicken breasts
• 2 tbs Teriyaki marinade or sauce
• 2 medium potatoes, (10oz, 300gr)
• 1 tbs olive oil
• 1 avocado
• lettuce for 2 main meal salads
• Mustard Vinaigrette
• 2 tbs whole grain mustard
• 2 tbs Greek or plain yogurt
• 1 tbs sherry vinegar
• 1/2 tbs soy sauce
• 2 tbs good olive oil

Whole grain mustard dressing adds lots of flavor to this quick salad

 Instructions:

• Potatoes:
• Cut potatoes into bite size pieces and coat with the olive oil. 
• Either cook in a pan on the barbecue if you are using, or sauté in a large, nonstick skillet over medium heat until done and lightly browned, 20 – 25 minutes.
• Turkey:
• Put turkey on a plate and spoon Teriyaki marinade over both sides. 
• Cook on barbecue grill for 4 – 6 minutes per side (depending on thickness) or sauté in nonstick skillet for the same amount of time. 
• Remove and slice into strips.
• Vinaigrette: 
• Put all ingredients in a small bowl and whisk well to combine.
• The rest:
• Prepare lettuce, rinse and spin dry if needed.
• Slice avocado.
• To assemble:
• Add half of the vinaigrette to the lettuce and toss well to coat. 
• Divide and arrange on 2 plates. 
• Divide and arrange potatoes, turkey and avocado. 
• Drizzle with remaining vinaigrette and serve.