Ingredients

4 servings

　　3 tablespoons extra-virgin olive oil (EVOO)

　　2 tablespoons ground cumin (2 palmfuls)

　　1 tablespoon dried oregano (a palmful)

　　3 garlic cloves, chopped

　　Juice of 1 lemon

　　Salt and freshly ground black pepper

　　2 pounds turkey breast cutlets

　　1 cup whole-milk plain yogurt

　　1/4 cup fresh dill, chopped

　　1 bunch scallions, white and green parts, finely chopped

　　1 small red onion, sliced

　　1 bunch (about 10 ounces) flat-leaf spinach, washed and coarsely chopped

　　1/2 English (seedless) cucumber (the one wrapped in plastic), diced into bite-size chunks

　　1 can (15 ounces) chickpeas, drained and well rinsed

　　1 cup crumbled feta cheese

　　2 heads Bibb or Boston lettuce, leaves separated, washed, and dried and left whole

　　

Step 1

Preheat an outdoor grill, an indoor grill pan, a tabletop grill, or a large nonstick skillet to medium-high heat.

　　

Step 2

In a shallow bowl large enough to accommodate all the turkey, combine the EVOO, cumin, oregano, garlic, the lemon juice, salt, and pepper. Add the turkey and coat completely in the seasoning mixture. Grill the cutlets, working in 2 batches if necessary, for 4 to 5 minutes on each side, or until cooked through.

　　

Step 3

While the cutlets are grilling, assemble the dressing and the rest of the ingredients. For the dressing, in a small bowl combine the yogurt, dill, and scallions, and set aside.

　　

Step 4

In a salad bowl combine the red onion, spinach, cucumber, chickpeas, and feta cheese. Toss to combine.

　　

Step 5

When the turkey is finished cooking, remove from the grill and cut into thin strips. Add the strips of turkey to the bowl with the spinach while the turkey is still hot. Toss the turkey strips and spinach together; the spinach will wilt a bit. Dress with the yogurt dressing and toss to coat completely.

　　

Step 6

Fill each whole lettuce cup with some of the turkey-spinach mixture, rolling the lettuce around the filling. Eat and enjoy.

　　Rachael Ray's 30-Minute Get Real Meals