Mexican · Lunch
Shredded Turkey Salad
Poached and hand-shredded turkey breast tossed with romaine, black beans, corn, avocado, cotija and pickled jalapeno, finished with a lime-chili dressing. The salad leans on charred corn and fresh cilantro for brightness, with cotija adding salt and avocado adding richness.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
430Calories
42.1gProtein
19.8gFat
24.3gCarbs
4.2gSugar
8.6gFiber
680mgSodium
128mgChol
5.9gSat Fat
1180mgPotassium
230mgCalcium
3.1mgIron
0.9mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
low-calorie
spice-route
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat the turkey breast dry and season with salt and pepper. Poach in gently simmering water over medium heat 10–12 minutes until 165°F, then rest 5 minutes and shred with two forks.
2
Char the corn kernels in a small skillet over medium-high heat 3–4 minutes, stirring occasionally, until patches turn dark golden and blistered.
3
Whisk together lime juice, olive oil, chili powder and cumin until emulsified and no oil pools on top.
4
Plate
Combine romaine, black beans, corn and turkey in a bowl, add dressing and toss gently. Top with avocado, cotija, cilantro and jalapeno.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g turkey breast
- 4 cups120g romaine lettuce
- 2/3 cup120g black beans, cooked
- 1/2 cup80g corn kernels
- 11 avocado
- 2 oz56g cotija cheese
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp jalapeno, pickled or fresh
- 2 tbsp30ml lime juice
- 2 tbsp30ml olive oil
- 1/2 tsp1/2 tsp chili powder
- 1/2 tsp1/2 tsp cumin, ground
- 22 small pinch salt
- 22 small pinch black pepper
