Mexican · Lunch
Grilled Turkey Salad with Chili Dressing
Grilled turkey breast strips rest over crisp romaine, charred corn, black beans, avocado, cotija and pickled red onion, finished with a smoky ancho chili lime dressing. Grilling brings char to the turkey and corn, while lime juice and honey balance the dressing's heat. Served cold as a composed plate.
$7
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
478Calories
46.2gProtein
19.6gFat
31.8gCarbs
10.4gSugar
10.1gFiber
865mgSodium
106mgChol
4.2gSat Fat
1450mgPotassium
195mgCalcium
3.8mgIron
0.9mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
high-fiber
spice-route
thirty-min-meals
gluten-free
Instructions
1
Prep
Pound the turkey breast between plastic wrap to an even 1/2-inch thickness. Rub with olive oil, chili powder, cumin and salt.
2
Grill
Heat a grill pan over medium-high heat. Grill the turkey 4 to 5 minutes per side until deep grill marks form and internal temperature reaches 165°F (74°C).
3
Char
In the same hot grill pan, char the corn kernels 3 to 4 minutes, stirring occasionally, until several kernels blacken and smell toasty.
4
Rest
Set the grilled turkey on a cutting board and rest 5 minutes so juices redistribute before slicing.
5
Whisk
In a small bowl, whisk together lime juice, olive oil, chili powder, honey and salt until the dressing turns burnt-orange.
6
Assemble
Chop the romaine and toss with half the dressing. Arrange corn, black beans, sliced avocado and pickled red onion on top.
7
Plate
Slice the turkey on a diagonal and fan over the salad. Scatter cotija cheese on top and drizzle with remaining dressing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g turkey breast, boneless
- 2 tsp2 tsp olive oil, for brushing
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp salt
- 4 cups120g romaine lettuce
- 2/3 cup110g corn kernels, fresh or frozen
- 1/2 cup90g black beans, cooked and drained
- 11 avocado
- 2 tbsp20g cotija cheese
- 4 tbsp40g red onion
- 2 tbsp2 tbsp lime juice, for pickling
- 4 tbsp60ml lime juice, for dressing
- 2 tbsp30ml olive oil, for dressing
- 1 tsp1 tsp chili powder, for dressing
- 2 tsp2 tsp honey
- 2 pinch2 pinch salt
