Chili-Rubbed Filet of Turkey Salad with Brie on Potato Crisp Recipe - National Turkey Federation

Ingredients

• 1/2 c sun-dried tomatoes, finely sliced
• 1 orange, juiced
• 1 lemon, juiced
• 1/2 c sesame oil
• 1/2 c rice vinegar
• 1 c grape seed oil
• 6 (5-oz each) TURKEY CUTLETS
• 1 tbsp favorite chili rub with cumin
• To Taste marinade of olive oil, garlic and herbs
• To Taste salt and freshly ground pepper
• 1 Each potato, thinly sliced, placed in circle on oiled non-skid pan
• 8 Slivers Brie, halved lengthwise
• 2 Each yellow tomatoes, cut into 1-inch pieces
• 1 c arugula, washed and chilled
• 1 c baby spinach, washed and chilled
• 1 c Belgian endive, cut in half at an angle
• 3 tbsp flat parsley leaves
• 1 tbsp sesame seeds, lightly toasted
• 6 Each long chives, slivered