Carb Smart Fiesta Turkey Salad
with Charred Corn Salsa and Chipotle Crema
Sweet, spicy and tangy flavors hold court in tihs recipe! Ground turkey is sauteed in a smoky Tex-Mex paste then tossed over fresh spring mix studded with charred corn and tomato salsa. A cooling chipotle crema brings a welcome brightness!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Egg, Milk, Mustard, Soy)
Not included in your delivery
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Peel, then cut red onion into 1/4-inch pieces.Zest, then juice lime.Cut tomato into 1/2-inch pieces.Thinly slice green onions.Add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine. (NOTE: This is your dressing.)
Heat a large non-stick pan over medium-high heat.When hot, 1/2 tbsp (1 tbsp) oil, 1 tbsp (2 tbsp) water, red onions and corn.Cover and cook, stirring once halfway through, until charred or dark golden-brown, 5-6 min.Transfer corn to a medium bowl.
Reheat the same pan over medium-high.When hot, add turkey to the dry pan. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Add Tex-Mex paste and 2 tbsp (4 tbsp) water. Cook, stirring frequently until fragrant, 30 sec.
Meanwhile, add tomatoes, half the green onions and 2 tsp (4 tsp) lime juice to the bowl of corn. Season with salt and pepper, then stir to combine.Add chipotle sauce, sour cream and lime zest to a small bowl. Season with salt and pepper, then stir to combine.
Cut one corner of the pack of tortilla chips. Lightly crush half the chips (crush all for 4 ppl)Add spring mix to bowl with dressing. Toss to coat.Divide salad between plates.Top with turkey, corn salsa and crushed chips.Dollop with chipotle crema and sprinkle remaining green onions over top.