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Southwestern Chopped Salad with Grilled Turkey and Croutons


Scale

Ingredients

Salad

  • 1 (16 oz.) Shady Brook Farms Turkey Breast Strips
  • 2 cups diced bread*
  • 1 Tbsp. olive oil
  • 68 cups chopped romaine lettuce
  • 2 tomatoes on the vine, diced
  • 1 cup black beans
  • 1 cup corn
  • 1 avocado, diced
  • 1 cup diced red onion
  • chopped cilantro, to taste
  • kosher salt and black pepper

Dressing

  • 1/4 cup fresh lime juice, about 2 limes
  • 1/4 cup extra-virgin olive oil
  • 4 tsp. honey
  • 1 tsp. kosher salt
  • black pepper, to taste

Instructions

Salad

  1. Take the turkey breast strips out of the package and rinse under cold water. Pat dry lightly with paper towel and place in a bowl. Toss with olive oil and season with salt and pepper, to taste.
  2. Thread turkey strips onto skewers and place on a platter.
  3. Drizzle the bread cubes with little olive oil and season with salt and pepper. Thread onto skewers.
  4. Grill the turkey for 2 minutes per side or until fully cooked through and croutons for 1 minute per side or until lightly browned.
  5. Add the remaining salad ingredients into a large bowl and toss with the dressing. Taste for salt and pepper. Serve immediately.

Dressing

  1. Place all of the ingredients in a bowl of a food process and pulse until combined.

Notes

*I find that rustic, handmade-style type stale bread (and not sandwich bread) works the best for homemade croutons. You want to dice the bread into 1 – 1 1/2 inch cubes.