1 pound turkey breast cutlets, cut into 1/2-inch-wide strips
Vegetable cooking spray
1 1/2 cups tightly packed torn curly endive
1 1/2 cups tightly packed torn romaine lettuce
1 cup fresh orange sections (about 2 oranges)
1/4 cup chopped purple onion
1 (15-ounce) can seasoned black beans, rinsed and drained
1/3 cup chopped fresh cilantro
1/4 cup fresh lime juice
2 tablespoons fresh orange juice
2 teaspoons vegetable oil
1/8 teaspoon salt
Dash of ground red pepper
1 small clove garlic, minced
How to Make It
Combine first 4 ingredients in a large heavy-duty, zip-top plastic bag. Add turkey; seal bag, and shake to coat turkey.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add turkey, and saute 4 minutes or until lightly browned. Spoon into a large bowl; add endive and next 4 ingredients.
Combine cilantro and remaining 6 ingredients in a bowl; stir with a wire whisk. Add to turkey mixture, tossing gently to coat. Serve at room temperature.