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Turkey Chopped Salad
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.”
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
1For dressing, whisk together orange juice, olive oil, lime juice, honey and poppy seeds in a small bowl. Set aside.
2Preheat 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.
3Cook 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.
4Combine 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.