Mayan Turkey Salad

Culinary Setting
Meal Type
Boneless Breast


1/2 c olive oil

2 tbsp red wine vinegar

1 tbsp fresh lemon juice

1 tsp black pepper

1/2 tsp dried oregano

1/2 tsp salt

1/8 tsp lemon rind, grated

1 Can (11 oz) corn with red and green peppers, well drained

1 Can (15 oz) black beans, rinsed and well drained

1 Medium jalapeno pepper, seeded and diced

1 Can (4 oz) sliced black olives, well drained

1 Small onion, diced fine

1 tbsp chili powder

1 tsp cumin

1/2 tsp lemon-pepper seasoning

1/2 tsp garlic salt

1 tbsp canola oil

1 lb TURKEY BREAST CUTLETS, cut into 1/4-inch x 1-inch strips

1 Large avocado, peeled, seeded and diced

1 Medium papaya, seeded, chopped and diced

6 c leaf lettuce, washed, dried and chilled

2 c white corn chips




In a small bowl, whisk together olive oil, vinegar, lemon juice, pepper, oregano, salt and lemon rind. Blend well.


In a large bowl, combine corn, black beans, jalapeno pepper, olives, onion and 1/4 cup vinaigrette. Cover and refrigerate 2 hours.


In a large bowl, combine chili powder, cumin, lemon pepper and garlic salt. Add turkey strips and toss to coat well.

In large non-stick skillet, over medium-high heat, saute turkey in oil 4 to 5 minutes or until turkey is no longer pink.


Just before serving, add turkey, avocado and papaya to the corn/bean mixture.

Arrange 1 cup lettuce on each of 6 plates.

Top with 2 cups salad and drizzle with remaining vinaigrette. Garnish with corn chips.