Mayan Turkey Salad

turkey salad
The National Turkey Federation
https://pgoarelish2.files.wordpress.com/2011/07/mayan-turkey-salad-relish-recipe.jpg?w=150
  • Yield: 6 servings

Ingredients

Vinaigrette:
1/2cup olive oil
2tablespoons red wine vinegar
1tablespoon fresh lemon juice
1teaspoon black pepper
1/2teaspoon dried oregano
1/2teaspoon salt
1/8teaspoon lemon rind, grated
Salad:
1-- (11-ounce) can corn with red and green peppers
1-- (15-ounce) can black beans, rinsed and well drained
1-- medium jalapeno pepper, seeded and diced
1-- (4-ounce) can sliced black olives, well drained
1-- small onion, diced fine
Turkey:
1tablespoon chili powder
1teaspoon cumin
1/2teaspoon lemon-pepper seasoning
1/2teaspoon garlic salt
1tablespoon canola oil
1pound turkey breast cutlets, cut into 1/4-inch x 1-inch strips
Assembly:
1-- large avocado, peeled, seeded and diced
1-- medium papaya, seeded, chopped and diced
6cups leaf lettuce, washed, dried and chilled
2cups white corn chips

Instructions

  1. To prepare the vinaigrette, in a small bowl, whisk together olive oil, vinegar, lemon juice, pepper, oregano, salt and lemon rind. Blend well
  2. To prepare the salad, in a large bowl, combine corn, black beans, jalapeno pepper, olives, onion and 1/4 cup vinaigrette. Cover and refrigerate 2 hours.
  3. To prepare the turkey, in a large bowl, combine chili powder, cumin, lemon pepper and garlic salt. Add turkey strips and toss to coat well.
  4. In large non-stick skillet, over medium-high heat, saute turkey in oil 4 to 5 minutes or until turkey is no longer pink.
  5. Just before serving, add turkey, avocado and papaya to the corn/bean mixture. Arrange 1 cup lettuce on each of 6 plates. Top with 2 cups salad and drizzle with remaining vinaigrette. Garnish with corn chips.

 

blog comments powered by Disqus
DOING VIBRANT AD
Follow

Get every new post delivered to your Inbox.

Join 449 other followers