Ingredients
2 packages (17.6 ounces each) turkey breast cutlets, cut into 1-inch strips4 teaspoons olive oil1 teaspoon garlic salt1/4 teaspoon pepper1 cup salsa verde12 romaine leaves
Preparation
In a large bowl, combine turkey, oil, garlic salt and pepper. Heat a large skillet over medium-high heat. Add turkey mixture in batches; cook and stir 2-4 minutes or until no longer pink. Return all turkey to pan. Stir in salsa; heat through. Serve in romaine.
