Turkey Chopped Salad

Turkey Chopped Salad

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From: Diabetic Living Magazine

This salad recipe is a great option for leftover turkey. Served over chopped romaine with corn, bell pepper and tortilla strips and tossed in citrus-poppy seed dressing, this Mexican-inspired salad is a perfect choice for a quick lunch.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ¼ cup orange juice
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 1 teaspoon poppy seeds
  • 2 (6 inch) corn tortillas
  • 2 cups frozen corn kernels
  • 1 teaspoon olive oil
  • 6 cups chopped romaine lettuce
  • 2 cups chopped cooked turkey
  • 1 cup chopped seeded tomatoes (2 medium)
  • ½ cup chopped orange bell pepper (1 small)
  • ⅓ cup red onion slivers
  • 2 strips turkey bacon, cooked and chopped

Preparation

  • Prep

  • Ready In

  1. For dressing, whisk together orange juice, olive oil, lime juice, honey and poppy seeds in a small bowl. Set aside.
  2. Preheat oven to 350°F. Cut the tortillas into ¼-inch strips. Spread the strips in a single layer on a baking sheet lined with parchment paper. Bake for 8 to 10 minutes or until crisp. Set aside.
  3. Cook corn in the olive oil in a large skillet over medium heat for 6 to 8 minutes or until light brown. Remove from heat. Set aside.
  4. Combine the romaine, turkey, tomatoes, bell pepper, onion, turkey bacon and reserved corn in a large bowl. Add the reserved dressing; toss to combine. Arrange salad on serving plates. Top evenly with reserved tortilla strips.
  • Equipment: Parchment paper

Nutrition information

  • Serving size: 2 cups salad, 2 tablespoons dressing and tortilla strips from ½ of a tortilla
  • Per serving: 334 calories; 8 g fat(2 g sat); 5 g fiber; 36 g carbohydrates; 32 g protein; 154 mcg folate; 76 mg cholesterol; 11 g sugars; 7,292 IU vitamin A; 61 mg vitamin C; 68 mg calcium; 3 mg iron; 188 mg sodium; 846 mg potassium
  • Nutrition Bonus: Vitamin A (146% daily value), Vitamin C (102% dv), Folate (38% dv)
  • Carbohydrate Servings:
  • Exchanges: 3½ lean protein, 1½ vegetable, 1 other carbohydrate, 1 starch, ½ fat

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