Grilled Turkey Spinach Salad with Jalapeño-Lime Vinaigrette

Instructions

1. From limes, squeeze 3 tablespoons juice. In blender, add lime juice, garlic, jalapeño, honey, chili powder, salt and pepper; blend until puréed. With blender running, very slowly pour oil into blender to emulsify. Place turkey fillets and 2 tablespoons vinaigrette in large zip-tight plastic bag; seal bag, pressing out excess air. Massage turkey in bag to coat with vinaigrette. Let stand at room temperature at least 10 minutes or up to 30 minutes.
2. Meanwhile, prepare outdoor grill for direct grilling over medium heat. Cut each tomato in half. Thinly slice red onion. You should have about 1/2 cup sliced red onion.
3. Remove turkey from marinade; discard marinade. Place turkey on hot grill rack. Cook 6 to 8 minutes or until turkey loses its pink color throughout and internal temperature reaches 165°F, turning once halfway through cooking. Transfer turkey to cutting board; let stand 5 minutes.
4. In large salad bowl, toss spinach, cheese, tomatoes and onion with remaining vinaigrette from blender until well combined. Thinly slice turkey fillets. Evenly divide spinach mixture between each of 4 dinner plates; top salads with sliced turkey.