The exceptional, bright, enticing flavors of the Southwest pervade every morsel of Turkey Tortilla Salad. A truly delightful main course.
Turkey Tortilla Salad

Turkey Tortilla Salad
 
Prep time
Cook time
Total time
 
Packed with ingredients and exceptional flavors, this is a great year-round dish for dinner or lunch.
Author:
Recipe type: Salads
Cuisine: American
Serves: 4 servings
Ingredients
  • 3 Tablespoons 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 dice and seeded
  • 1 Cup frozen corn, uncooked, thawed, or fresh niblets
  • 1 Cup black beans, cooked, rinsed and drained
  • 1 avocado, medium dice, seeded
  • 1/2 Cup red onion, small dice
  • 3 Tablespoons jalapenos, canned and minced
  • 2 Tablespoons fresh lime juice
  • 1/4 teaspoon salt
  • 1 teaspoon garlic, minced
  • 1 Cup sour cream
  • 1 Cup mayonnaise
  • 1 Cup cilantro leaves, finely chopped
  • 1/4 Cup fresh lime juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 6-ounce turkey cutlets
  • 1 Tablespoon canola oil
  • 6 Cups mixed salad greens
  • 1/2 Cup corn tortilla chips
  • 1 Cup Monterey Jack cheese, shredded
Instructions
  1. To make spice mix, combine chile powder, oregano, basil, garlic powder, sugar and cayenne pepper; reserve.
  2. To make Southwestern salsa, mix tomatoes, corn, black beans, avocado, red onion, jalapenos, lime juice, salt and garlic. Refrigerate until ready to serve.
  3. To make cilantro-lime dressing, whisk together sour cream, mayonnaise, cilantro leaves, lime juice, garlic powder, salt and pepper. 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 to 4 minutes per side or until done or cook over medium heat in a sauté pan in a small amount of oil for the same time.
  5. Place 1-1/2 cups chilled mixed greens on each chilled individual serving plate and top with 1 cup salsa.
  6. Cut turkey (one cutlet per serving) into julienne strips and arrange on salad.
  7. Break tortilla chips and sprinkle around salad. Garnish with shredded Monterey Jack. Serve dressing on the side.

 

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