Southwestern Chopped Salad with Turkey Tenderloin
- 6 Servings
- 20 mins Prep Time
- 30 mins Total Time
Ingredients
Salad
- 1 package Shady Brook Farms® 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
- Skewers
- Kosher salt and black pepper
Dressing
- 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 | 350 |
| Calories from Fat | |
| % Daily Value* | |
| Total Fat 18g | 23% |
| Saturated Fat 2.5g | 13% |
| Trans Fat 0g | |
| Cholesterol 45mg | 15% |
| Sodium 360mg | 16% |
| Total Carbohydrates 27g | 10% |
| Dietary Fiber 6g | 21% |
| Sugars 10g | |
| Protein 20g | |
|
Vitamin D
0%
Calcium
10%
Iron
15%
Potassium
6%
|
|
| *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
Take 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 2
Thread turkey strips onto skewers and place on a platter. -
Step 3
Grill 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 4
Add the remaining salad ingredients into a large bowl and toss with the dressing. Taste for salt and pepper. Serve immediately.
Made with:
