clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Southwestern Chopped Salad with Grilled Turkey and Croutons




  • 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


  • 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



  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.


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


*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.