2 packages (17.6 ounces each) turkey breast cutlets, cut into 1-inch strips
4 teaspoons olive oil
1 teaspoon garlic salt
1/4 teaspoon pepper
1 cup salsa verde
12 romaine leaves
In a large bowl, combine turkey, oil, garlic salt and pepper.
Heat a large skillet over medium-high heat. Add turkey mixture in batches; cook and stir 2-4 minutes or until no longer pink.
Return all turkey to pan. Stir in salsa; heat through. Serve in romaine.