Turkey Chopped Salad

For dressing, whisk together orange juice, olive oil, lime juice, honey and poppy seeds in a small bowl. Set aside.

Preheat oven to 350 degrees F. Cut the tortillas into 1/4-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.

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.

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.