S&L Produce

Turkey Tortilla Salad

Makes 4 servings

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
Southwestern Salsa
  • 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
Cilantro-Lime Dressing
  • 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.

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