Chef Fred Manion's award winning recipe from the "Anything Goes, With Turkey" Innovative Menu Contest Winning Recipe, Salad Category
Mix together chile powder, oregano, basil, garlic powder, sugar and cayenne pepper.
Mix together tomatoes, corn, black beans, avocado, red onion, jalapenos, 2 tablespoons lime juice, salt and garlic. Refrigerate until ready to serve.
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.
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.
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.