Southwest Turkey Salad Recipe
Ingredients
| Mild salsa | 2/3 Cup (16 tbs) | |
| Sour cream | 1/2 Cup (16 tbs) | |
| Ground cumin | 1 Tablespoon | |
| Salt | 3/4 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| Kidney beans | 1 Can (10oz) (Salad:) | |
| Corn kernels | 1 Can (10oz) (Salad:) | |
| Cooked turkey | 2 Cup (16 tbs), cut into cubes (Salad:) | |
| Celery stalks | 3 , diced (Salad:) | |
| Lettuce leaves | 8 , shredded (Salad:) | |
| Tortilla chips | 2 Cup (16 tbs) (Salad:) |
Directions
Prepare dressing: In small bowl whisk together salsa, sour cream, cumin, salt and pepper.
Cover and refrigerate briefly while you make the salad.
Prepare salad: Place kidney beans in colander and rinse under cold running water.
Add corn and drain well.
With 5-inch Self-Sharpening Utility Knife, cut turkey into 1/2-inch cubes.
Place beans and corn in Batter Bowl, add turkey and celery, and toss lightly to mix.
To serve: Arrange lettuce on 4 dinner plates.
Spoon a quarter of the turkey salad over lettuce on each plate and garnish with tortilla chips.
Serve dressing on the side.
Cover and refrigerate briefly while you make the salad.
Prepare salad: Place kidney beans in colander and rinse under cold running water.
Add corn and drain well.
With 5-inch Self-Sharpening Utility Knife, cut turkey into 1/2-inch cubes.
Place beans and corn in Batter Bowl, add turkey and celery, and toss lightly to mix.
To serve: Arrange lettuce on 4 dinner plates.
Spoon a quarter of the turkey salad over lettuce on each plate and garnish with tortilla chips.
Serve dressing on the side.
Chef
