1/4 cup fresh salsa
2 tablespoons nonfat sour cream
1 tablespoon chopped fresh cilantro
1 pound skinless, boneless turkey breast tenderloins, butterflied
1 (1.25 ounce) package taco
1 large head romaine lettuce, quartered
Preheat grill to medium-high heat; lightly oil. In a small bowl, combine salsa, sour cream and cilantro. Mix together, cover bowl and refrigerate.
Sprinkle taco seasoning over turkey. Place turkey on grill rack and grill over hot coals for 5 minutes.
Turn and place lettuce wedges on grill and cook turkey and lettuce together for 4 to 5 minutes, or until turkey is no longer pink in the center and lettuce is slightly wilted.
To serve, place one lettuce quarter on each salad plate. Slice turkey tenderloins into thin strips and place over lettuce. Drizzle with chilled dressing, and serve.