Mayan Turkey Salad

turkey salad
The National Turkey Federation
  • Yield: 6 servings


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
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
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
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


  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.