Turkey Tortilla Salad

Spice Crust Ingredients

• 3 tablespoon chile powder
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 teaspoon garlic powder
• 1 teaspoon sugar
• 1/4 teaspoon cayenne pepper

• 2 cups tomatoes, medium diced and seeded
• 1 cup frozen corn, uncooked, thawed, and drained
• 1 cup black beans, cooked, rinsed, and drained
• 1 avocado, medium diced
• 1/2 cup red onion, small diced
• 3 tablespoons jalapenos, canned and minced
• 2 tablespoons fresh lime juice
• 1/4 teaspoon salt
• 1 teaspoon garlic

• 1 cup sour cream
• 1 cup mayonnaise
• 1 cup cilantro leaves, finely chopped, packed
• 1/4 cup fresh lime juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Turkey Ingredients

• 4 (6 ounce) turkey cutlets
• 1 tablespoon canola oil

Serving Ingredients

• 6 cups mixed salad greens, cut, tossed, and chilled
• 1/2 cup corn tortilla chips
• 1 cup Monterey Jack cheese, shredded
• Tomato wedges, as needed

Directions

1. Mix together all Spice Crust Ingredients and set aside.
2. Mix together all Southwestern Salsa Ingredients and refrigerate.
3. Whisk together all Cilantro-Lime Dressing ingredient and refrigerate 1/2 hour to allow flavors to blend.
4. Brush turkey cutlets with a small amount of oil and coat with approximately 1 teaspoon spice mix per side. Grill cutlets 3-4 minutes per side or until done or cook over medium heat in a saute pan in a small amount of oil for approximately the same time.
5. Place 1 1/2 cups mixed greens on each chilled plate and top with 1 cup Southwestern Salsa. Cut turkey (one cutlet per serving) into strips and arrange on salad. Garnish with tortilla chips, shredded Monterey Jack and tomato wedges. Serve dressing on the side.