Santa Fe Turkey Fajita Salad

- 6 Servings
- 20 mins Prep Time
- 30 mins Total Time
Ingredients
- 1 package Turkey Breast Cutlets
- 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 34 g | 44 % |
Saturated fat 7 g | 35 % |
Trans fat 0 g | |
Cholesterol 60 mg | 20 % |
Sodium 1330 mg | 58 % |
Total Carbohydrates 24 g | 9 % |
Dietary Fiber 3 g | 11 % |
Sugars 6 g | |
Protein 23 g | |
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
Heat a large sauté pan or skillet over medium-high heat. Add vegetable oil. Once hot add the Fajita seasoning and the turkey breast cutlets. Cook for 5 minutes, then add onions and peppers to the pan. -
Step 2
Cook until the fajita 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 is 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.
Made with:
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