Mayan Turkey Salad
1/2 Cup olive oil
2 Tablespoons red wine vinegar
1 Tablespoon fresh lemon juice
1 Teaspoon black pepper
1/2 Teaspoon dried oregano
1/2 Teaspoon salt
1/8 Teaspoon lemon rind, grated
In a small bowl, whisk together olive oil, vinegar, lemon juice, pepper, oregano, salt and lemon rind. Blend well.
1 Can (11 ounces) corn with red and green peppers, well drained
1 Can (15 ounces) black beans, rinsed and well drained
1 Medium jalapeno pepper, seeded and diced
1 Can (4 ounces) sliced black olives, well drained
1 Small onion, diced fine
In a large bowl, combine corn, black beans, jalapeno pepper, olives, onion and 1/4 cup vinaigrette. Cover and refrigerate 2 hours.
1 Tablespoon chili powder
1 Teaspoon cumin
1/2 Teaspoon lemon-pepper seasoning
1/2 Teaspoon garlic salt
1 Tablespoon canola oil
1 Pound TURKEY BREAST CUTLETS, cut into 1/4-inch x 1-inch strips
In a large bowl, combine chili powder, cumin, lemon pepper and garlic salt. Add turkey strips and toss to coat well.
In large non-stick skillet, over medium-high heat, saute turkey in oil 4 to 5 minutes or until turkey is no longer pink.
1 Large avocado, peeled, seeded and diced
1 Medium papaya, seeded, chopped and diced
6 Cups leaf lettuce, washed, dried and chilled
4 Cups white corn chips
Just before serving, add turkey, avocado and papaya to the corn/bean mixture.
Arrange 1 cup lettuce on each of 6 plates.
Top with 2 cups salad and drizzle with remaining vinaigrette. Garnish with corn chips.