Southwestern Chopped Salad With Turkey Tenderloin
- 6 Servings
- 20 mins Prep Time
- 30 mins Total Time
- 1 package Original Turkey Breast Tenderloins
- 1 tbsp. olive oil
- 6-8 cups romaine lettuce, chopped
- 2 tomatoes on the vine, diced
- 1 cup black beans
- 1 avocado, diced
- 1 cup red onion, diced
- Cilantro to taste, chopped
- Croutons, optional
- Kosher salt and black pepper
- 1/4 cup fresh lime juice, about 2 limes
- 1/4 cup extra-virgin olive oil
- 4 tsp. honey
- Black pepper, to taste
|Serving Size||About 2 cups|
|Amount Per Serving|
|Calories from Fat|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 2.5g||13%|
|Trans Fat 0g|
|Total Carbohydrates 27g||10%|
|Dietary Fiber 6g||21%|
Vitamin D 0%
|*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.|
Step 1Take the turkey breast strips out of the package and rinse under cold water. Pat dry lightly with paper towel and place in a bowl. Toss with olive oil and season with salt and pepper, to taste.
Step 2Thread turkey strips onto skewers and place on a platter.
Step 3Grill the turkey for 2 minutes per side or until fully cooked through. Turkey is fully cooked when meat reaches an internal temperature of 165°F using a meat thermometer.
Step 4Add the remaining salad ingredients into a large bowl and toss with the dressing. Taste for salt and pepper. Serve immediately.
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