Santa Fe Turkey Fajita Salad
- 6 Servings
- 20 mins Prep Time
- 30 mins Total Time
Ingredients
- 1 package Shady Brook Farms® Turkey Breast Chops
- Fajita seasoning
- 1 tablespoon vegetable oil
- 1 yellow onion, 1/4" julienne slice
- 1 red bell pepper, 1/4" julienne slice
- 1 package spring mix
- 1 cup southwest ranch dressing (mix 3/4 cups ranch with 1/4 cup salsa)
- 1 cup shredded jack cheese
- 1 package of cooked tortilla strips
- 1 cup of prepared pico de gallo
- 1 cup of prepared guacamole
| Serving Size | About 2 cups |
|---|---|
| Amount Per Serving | |
| Calories | 490 |
| Calories from Fat | |
| % Daily Value* | |
| Total Fat 34g | 44% |
| Saturated Fat 7g | 35% |
| Trans Fat 0g | |
| Cholesterol 60mg | 20% |
| Sodium 1330mg | 58% |
| Total Carbohydrates 24g | 9% |
| Dietary Fiber 3g | 11% |
| Sugars 6g | |
| Protein 23g | |
|
Vitamin D
0%
Calcium
20%
Iron
10%
Potassium
2%
|
|
| *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly. | |
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Step 1
Slice turkey chops into 1” strips. Heat a large sauté pan or skillet over medium-high heat. Add vegetable oil. Once hot, add the Fajita seasoning and the sliced turkey breast chops. Cook for 5 minutes, then add onions and peppers to the pan. -
Step 2
Cook until the turkey strips reach a minimum internal temperature of 165 °F and the onions and peppers are soft and slightly browned (approximately 5 additional minutes). -
Step 3
While the turkey and vegetables are cooking, place the spring mix, dressing, tortilla strips and pico de gallo into a mixing bowl and gently toss. -
Step 4
Place tossed salad on a large platter and top with cooked turkey and sautéed onions and peppers. -
Step 5
Place guacamole into separate bowl and serve on the side. -
Step 6
Serve your favorite salsa as well for an additional topping.
