© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1/2 c olive oil
2 tbsp red wine vinegar
1 tbsp fresh lemon juice
1 tsp black pepper
1/2 tsp dried oregano
1/2 tsp salt
1/8 tsp lemon rind, grated
1 Can (11 oz) corn with red and green peppers, well drained
1 Can (15 oz) black beans, rinsed and well drained
1 Medium jalapeno pepper, seeded and diced
1 Can (4 oz) sliced black olives, well drained
1 Small onion, diced fine
1 tbsp chili powder
1 tsp cumin
1/2 tsp lemon-pepper seasoning
1/2 tsp garlic salt
1 tbsp canola oil
1 lb 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
6 c leaf lettuce, washed, dried and chilled
2 c white corn chips
VINAIGRETTE
In a small bowl, whisk together olive oil, vinegar, lemon juice, pepper, oregano, salt and lemon rind. Blend well.
SALAD
In a large bowl, combine corn, black beans, jalapeno pepper, olives, onion and 1/4 cup vinaigrette. Cover and refrigerate 2 hours.
TURKEY
In a large bowl, combine chili powder, cumin, lemon pepper and garlic salt. Add turkey strips and toss to coat well.
In large non-stick skillet, over medium-high heat, saute turkey in oil 4 to 5 minutes or until turkey is no longer pink.
ASSEMBLY
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.