Recipe Image

Turkey Chopped Salad

  • 30 m
  • 40 m
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

    • 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

Directions

  • 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
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