Chopped Southwestern Salad with Grilled Turkey

Ingredients

• 1 (16 oz.) Shady Brook Farms Turkey Breast Strips
• 2 cups diced bread*
• 1 Tbsp. olive oil
• 6-8 cups chopped romaine lettuce
• 2 tomatoes on the vine, diced
• 1 cup black beans
• 1 cup corn
• 1 avocado, diced
• 1 cup diced red onion
• chopped cilantro, to taste
• kosher salt and black pepper
• 1/4 cup fresh lime juice, about 2 limes
• 1/4 cup extra-virgin olive oil
• 4 tsp. honey
• 1 tsp. kosher salt
• black pepper, to taste

Instructions

1. 1

   --- Salad ---

2. 2

   Take the turkey breast strips out of the package and rinse under cold water. Pat dry lightly with paper towel and place in a bowl. Toss with olive oil and season with salt and pepper, to taste.

3. 3

   Thread turkey strips onto skewers and place on a platter.

4. 4

   Drizzle the bread cubes with little olive oil and season with salt and pepper. Thread onto skewers.

5. 5

   Grill the turkey for 2 minutes per side or until fully cooked through and croutons for 1 minute per side or until lightly browned.

6. 6

   Add the remaining salad ingredients into a large bowl and toss with the dressing. Taste for salt and pepper. Serve immediately.

7. 7

   --- Dressing ---

8. 8

   Place all of the ingredients in a bowl of a food process and pulse until combined.