- In a bowl, combine the yogurt, lemon juice, paprika and garlic. Add the turkey and mix well. Season with salt
and pepper. Cover and refrigerate for 30 minutes.
- In a large non-stick skillet, heat the oil over medium-high heat. Cook half of the turkey cubes at a time, turning to brown all sides, until the meat is cooked through, about 7 minutes.
- Add all of the ingredients to a bowl and gently toss. Season with salt and pepper.
- In a bowl, combine all of the ingredients and season with salt and pepper. Serve the turkey with the salad and sauce, and basmati rice, if desired.
If you are unable to find turkey tenderloin, substitute boneless, skinless turkey breast.