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LA-style turkey salad
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Total Time:
50 minutes
Tasty turkey salad with avocado, blending Mexican flavors in a California style. Great for lean protein anytime!
Ingredients:
  • ½ teaspoon cayenne pepper
  • 1 tablespoon paprika
  • ½ teaspoon white pepper
  • 1 teaspoon dried oregano
  • extra vigin olive oil
  • 2 skinless free-range turkey breasts or about 600g free-range chicken, if you prefer
  • 2 ripe avocados
  • 4 tablespoons fat-free plain yoghurt
  • 2 limes plus extra to serve
  • 1 fresh jalapeno or red chilli
  • 1 large bunch of coriander
  • 2 corn tortillas
  • 4 rashers of higher-welfare smoked streaky bacon
  • 1 cos lettuce
  • 1 little gem lettuce
  • 1-2 pink or red grapefruit
  • mixed baby cress optional
Instructions:
  • Preheat the oven to 180°C/350°F/gas 4 and heat a griddle pan over high heat. Combine cayenne pepper, paprika, white pepper, oregano, sea salt, and a little oil, then rub onto turkey breasts. Cook the turkey in the pan over medium heat for 20-25 minutes, flipping halfway. Blend one avocado with yogurt, lime juice, chili, most of the coriander, and oil for the dressing. Bake tortilla strips until golden. Finally, assemble the salad by tossing sliced turkey, lettuce, avocado dressing, crumbled bacon, tortilla strips, avocado chunks, grapefruit segments, and remaining coriander leaves. Serve with lime wedges.

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