Recipe developed by Executive Chef Dean Thomas, Barona Valley Ranch Resort and Casino, San Diego, CA
Trim turkey thighs and remove bones. Season with salt and pepper.
Heat olive oil and add turkey. Slowly simmer for 45 minutes until turkey is golden brown and very tender.
Add tangerine, milk, garlic, soy sauce and cola. Simmer another 15 minutes.
Remove turkey from liquid and drain thoroughly.
Using 2 forks, shred the turkey. Reserve warm for service.
Blend scallion, sugar, jalapeno, tangerine juice and zest, rice wine vinegar and soy sauce in a medium bowl.
Using a wire whip, slowly incorporate olive oil.
Place in a small saucepan and warm for service.
For each order, in a large mixing bowl, toss the mesclun greens and avocado slices with warm vinaigrette. Place in the center of a warm service plate and top with the shredded turkey.
Garnish with blue corn tortilla strips.