No longer just the dollop on top of your taco, lime crema is the star of this spicy turkey salad! The smooth, creamy, zippy dressing tangos with smoky chipotle heat for a perfectly balanced bite every time!
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
340 g
Turkey Breast Portions
1 tbsp
Enchilada Spice Blend
(Contains Sulphites)
113 g
Spring Mix
113 g
Baby Tomatoes
1 unit
Green Onion
1 unit
Lime
3 tbsp
Sour Cream
(Contains Milk)
½ tsp
Chipotle Powder
1 tbsp
Garlic Puree
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Before starting, wash and dry all produce. Halve tomatoes. Thinly slice green onion. Zest, then juice lime.
Pat turkey dry with paper towels. Cut turkey into 1-inch strips crosswise. Add turkey, garlic puree, Enchilada Spice Blend and 1/4 tsp chipotle powder to a medium bowl (NOTE: Reference heat guide.) Season with salt and pepper, then toss to coat.
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil, then turkey. Cook until golden-brown and cooked through, 4-5 min per side.** (NOTE: Don't overcrowd the pan; cook turkey in 2 batches for 4 ppl, using 1/2 tbsp oil per batch!)
While turkey cooks, add sour cream, lime zest and 1 tbsp lime juice (dbl for 4 ppl) to a medium bowl. Add 1/4 tsp chipotle powder for extra heat, if desired. Season with salt and pepper, then whisk to combine.
Add spring mix, tomatoes and half the green onions to a large bowl. Add half the lime crema dressing. Toss to combine.
Divide salad between plates. Top with turkey. Drizzle remaining lime crema dressing over top. Sprinkle with remaining green onions.