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
- Mix together all Spice Crust Ingredients and set aside.
- Mix together all Southwestern Salsa Ingredients and refrigerate.
- Whisk together all Cilantro-Lime Dressing ingredient and refrigerate 1/2 hour to allow flavors to blend.
- 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.
- 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.