INGREDIENTS:
1 1/2 pounds turkey breast, seasoned, cooked, cooled and shredded (2 1/2 cups)
1 cup cooked black beans
1 cup cherry tomatoes, halved
1 roasted red pepper, diced
1 1/2 cup corn kernels (2 ears if using fresh, shuck and boil corn 2 to 3 minutes, cool)
2 to 3 green onions
2 big tablespoons coarsely chopped fresh cilantro
Generous 3/4 cup Litehouse Jalapeño ranch dressing (substitution: Litehouse One Carb Plus Southwestern Ranch)
Salt and cracked pepper
1 1/2 pounds turkey breast, seasoned, cooked, cooled and shredded (2 1/2 cups)
1 cup cooked black beans
1 cup cherry tomatoes, halved
1 roasted red pepper, diced
1 1/2 cup corn kernels (2 ears if using fresh, shuck and boil corn 2 to 3 minutes, cool)
2 to 3 green onions
2 big tablespoons coarsely chopped fresh cilantro
Generous 3/4 cup Litehouse Jalapeño ranch dressing (substitution: Litehouse One Carb Plus Southwestern Ranch)
Salt and cracked pepper
Lettuce
Tortilla Chips
DIRECTIONS:
Combine cooked and shredded or diced turkey breast (I like it with deli oven-roasted turkey breast, sliced about ¼” thick and then cubed) with black beans, cherry tomatoes, roasted pepper, corn, green onions, herbs and dressing. Season to taste.
Combine cooked and shredded or diced turkey breast (I like it with deli oven-roasted turkey breast, sliced about ¼” thick and then cubed) with black beans, cherry tomatoes, roasted pepper, corn, green onions, herbs and dressing. Season to taste.
This can be served on a bed of lettuce and I like to crumble some tortilla chips on top. Also, the turkey salad is yummy to just scoop up with tortilla chips. I'm not big on having part of a can of black beans left over, so I usually just dump an entire can, rinsed and drained, in the salad. I usually purchase a red pepper, slice it into strips and broil it until it starts looking cooked; then I take it out of the oven, let it cool a little and dice it. That is what I use for the roasted red pepper.