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Southwest Turkey Salad with Buttermilk Cilantro Dressing

Prep Time: 15 minutes Cooking Time: 45 Minutes 4 servings


Products Included In Recipe

Ingredients

1 Package Sea Salt & Cracked Black Pepper Boneless Turkey Breast
1 tsp | 5 ml mild paprika
1 tsp | 5 ml dried oregano
1/2 tsp| 2.5 ml mustard powder
1/2 tsp| 2.5 ml dried roasted garlic

Salad

2 corn on the cob, soaked in water for 15 minutes
1 red pepper, diced
1 avocado, diced
1 cup | 250 ml tomatoes, cut into wedges
3 cups | 750 ml romaine, chopped
1/2 cup | 125 ml black beans, drained & rinsed

Dressing

1 tbsp | 15 ml olive oil
1 tbsp | 15 ml fresh lime juice
2 tbsp | 30 ml sour cream
1/4 cup | 65 ml buttermilk
1/4 cup| 65 ml cilantro, roughly chopped
1/2 tsp | 2.5 ml mustard powder
1 tsp | 5 ml ground cumin
1/2 tsp | 2.5 ml sea salt
1/4 tsp | 1.25 ml cayenne
1/4 tsp | 1.25 ml ground pepper

Directions

Preheat grill to medium-high (375°F | 190°C).
Mix paprika, oregano, mustard and garlic. Coat turkey breast with rub.
Grill turkey breast over indirect heat for about 40 minutes until the internal temperature of the turkey breast reads 170° F (77°C). Let rest for 10 - 15 minutes.
Brush corn with oil and grill over indirect heat for 10 minutes, turning it once. Set aside to cool. Slice corn off the cob into a bowl.
Add red pepper, avocado, tomatoes, romaine and black beans to the bowl. Transfer salad to a serving platter.
Combine all dressing ingredients. Drizzle dressing over salad.
Slice and serve grilled turkey on the salad. Turkey served warm.

Recipe courtesy of Chef Jason Wortzman

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