SOUTHWESTERN GRILLED TURKEY SALAD
Delicious and easy, this salad is somewhat reminiscent of a fajita salad but with corn and black beans. Add a favorite bread or crisped tortilla strips.
Yield: 6 servings
Lime Vinaigrette (see below)
1-1/2 cups coked corn (fresh, frozen or canned)
2 cups cooked or canned black beans
2 Tablespoons pickled jalapeno chiles, minced
½ cup diced Spanish onion
1 Tablespoon each ground pure mild and hot New Mexican chile
1-1/2 teaspoons ground cumin
2 cloves garlic, minced
½ teaspoon salt
1 pound boneless, skinless turkey breast fillets
12 to 15 leaves red leaf lettuce
1 avocado, peeled, pitted and cut into long slivers
1 papaya or mango, peeled and cut into ½ inch squares
1/3 cup good-quality olive oil, preferably Spanish
3 Tablespoons good-quality sherry or red wine vinegar
1 Tablespoon freshly squeezed lime juice
½ teaspoon ground Mexican oregano
½ teaspoon salt
½ teaspoon minced lime zest
1. Prepare vinaigrette. Toss corn, beans, jalapeno chiles and onion with half of vinaigrette in a medium bowl. Cover and refrigerate 2 hours.
2. Preheat grill to medium-high or 400F (205C), heating only a small part of it. Combine chile, cumin, garlic and salt in a small bowl. Rub chile mixture on turkey. Brush grill rack with oil and add seasoned turkey. Grill first side about 5 minutes; turn and grill another 5 minutes or until outside is browned and inside is no longer pink.
3. Dice turkey and toss with remaining vinaigrette in a medium bowl. Arrage lettuce leaves on 6 serving plates; top each with a mound of corn mixture. Arrange avocado strips around corn mixture like petals. Top with turkey and papaya.
1. Whisk together all ingredients in a small bowl.