Servings: 
4
Ethnicity: 
Southwestern
Preparation Method: 
Grill
Product Type: 
Turkey Cutlets/Steaks

Nutrition Facts

  • Total Calories 860
  • Calories from Fat 470
  • Total Fat 52 g
  • % Daily Total Fat 80
  • Saturated Fat 14 g
  • % Daily Saturated Fat 70
  • Cholesterol 780 g
  • % Daily Cholesterol 33
  • Sodium 780 mg
  • % Daily Sodium 33
  • Total Carbohydrates 42 g
  • % Daily Total Carbohydrates 14
  • Dietary Fiber 14 g
  • % Daily Dietary Fiber 56
  • Sugars 8 g
  • Protein 58 g
  • % Daily Protein 100
  • % Daily Vitamin C 100
  • % Daily Calcium 35
  • % Daily Iron 35

Turkey Tortilla Salad

Chef Fred Manion's award winning recipe from the "Anything Goes, With Turkey" Innovative Menu Contest Winning Recipe, Salad Category

chile powder:
3 Tablespoons
dried oregano:
1 Tablespoon
dried basil:
1 Tablespoon
garlic powder:
1 Teaspoon
sugar:
1 Teaspoon
cayenne pepper:
1/4 Teaspoon
tomatoes, medium dice and seeded:
2 Cups
frozen corn, uncooked, thawed and drained:
1 Cup
black beans, cooked, rinsed and drained:
1 Cup
avocado, medium dice:
1 Each
red onion, small dice:
1/2 Cup
jalapenos, canned and minced:
3 Tablespoons
fresh lime juice:
2 Tablespoons
salt:
1/4 Teaspoon
garlic, minced:
1 Teaspoon
sour cream:
1 Cup
mayonnaise:
1 Cup
cilantro leaves, finely chopped, packed:
1 Cup
fresh lime juice:
1/4 Cup
garlic powder:
1/2 Teaspoon
salt:
1/2 Teaspoon
freshly ground black pepper:
1/2 Teaspoon
TURKEY CUTLETS:
4 6-Ounce
canola oil:
1 Tablespoon
mixed salad greens, such as romaine, iceberg & spinach, cut & tossed:
6 Cups
corn tortilla chips:
1/2 Cup
Monterey Jack cheese, shredded:
1 Cup
tomato wedges:
As needed
 
SPICE CRUST

Mix together chile powder, oregano, basil, garlic powder, sugar and cayenne pepper.

SOUTHWESTERN SALSA

Mix together tomatoes, corn, black beans, avocado, red onion, jalapenos, 2 tablespoons lime juice, salt and garlic. Refrigerate until ready to serve.

CILANTRO-LIME DRESSING

Whisk together sour cream, mayonnaise, cilantro leaves, 1/4 cup lime juice, garlic powder, salt and pepper. Refrigerate 1/2 hour to allow flavors to blend.

TURKEY
 
Brush turkey cutlets with a small amount of oil and coat with approximately 1 teaspoon spice mix per side.

Grill cutlets 3 to 4 minutes per side or until done or cook over medium heat in a sauté pan in a small amount of oil for the same time.  Cook until the internal temperature reaches 165 degrees F.

SERVICE

Place 1-1/2 cups chilled mixed greens on each chilled individual serving plate and top with 1 cup Southernwestern Salsa.

Cut turkey (one cutlet per serving) into julienne strips and arrange on salad.

Garnish with tortilla chips, shredded Monterey Jack and tomato wedges.

Serve dressing on the side.