3 tbsp. nonfat plain yogurt
3 tbsp. light mayonnaise
1 tbsp. orange juice
1 tsp. grated orange zest
1 garlic clove, minced
2 cups packaged coleslaw mix
1 small orange, peeled and sectioned
1/2 cup chopped fresh pineapple
2 tbsp. chopped fresh cilantro
2 tbsp. chopped red onion
2 tsp. canola oil
1 pkg. turkey breast cutlets
1/4 cup jerk seasoning
6 Kaiser rolls
For the Mojo Slaw:
In a large bowl combine yogurt, mayonnaise, orange juice, orange zest and garlic. Add coleslaw mix, orange sections, pineapple, cilantro and onion; mix well.
Cover and refrigerate for at least 1 hour.
For the Jerk Turkey:
In a large nonstick skillet, heat oil over medium-high heat.
Sprinkle both sides of each cutlet with 1 tsp. of jerk seasoning.
Add cutlets to skillet; cook 1 to 1 1/2 minutes per side or until browned and an instant-read thermometer registers 165 degrees.
Place 1 turkey cutlet on each roll, top with 1/3 cup of the Mojo Slaw, and serve.