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Turkey Fajita Salad
Food Management Staff
April 1, 2004
1 Min Read
FM Staff
YIELD: 12 servings
FOR THE MEXICAN DUST: (yield: 1-1/2 cups)
3/4 cup chili powder
6 tsps. cumin
6 tsps. garlic powder
6 tsps. cayenne pepper powder
6 tsps. salt
6 tsps. onion powder
6 tsps. oregano, dried
FOR THE SALAD: 3 each
1lb. boneless turkey roasts, with skin, cut into chops
3 bunches lettuce, shredded
3 each red onions, small, sliced
3 cups cherry tomatoes, quartered
3/4 cup corn, thawed
3/4 cup cilantro, chopped
3/4 cup jalapeño peppers, sliced (optional)
3 cups black beans, drained
3 cups tortilla strips (or crushed corn chips)
Coat turkey chops evenly with 9 Tbsps. Mexican dust. In large skillet coated with cooking spray, sear chops 4 minutes on each side until no longer pink in center. Slice into strips and set aside.
Combine lettuce, onion, tomatoes, corn, cilantro, jalapenos, black beans and tortilla chips. Add turkey. Toss lightly. Serve with salsa verde, picante sauce and Ranch-style dressing.
Recipe and photo from Cargill Meat Solutions.
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