Entrées
Seared Turkey Steak with Chef Vo
Turkey Burger Fajita Salad
1
plate
Serving Size
35
mins.
Prep Time
1
hr.
Total Time
This salad offers the delicious taste of a turkey burger in a better-for-you format. Peppers, avocado, habanero sauce and a salsa-flavored dressing bring a Mexican fusion twist to the mix.
Ingredients
Turkey Burger Fajita Salad
5 oz.
Iceberg and romaine lettuce, shredded
¼ cup(s)
Onions, julienned
¼ cup(s)
Red peppers, julienned
¼ cup(s)
Green peppers, julienned
¼ cup(s)
Corn, roasted
⅓ cup(s)
Tomatoes, diced
⅓ cup(s)
Avocado, diced
⅓ cup(s)
Jack-and-cheddar cheese blend
3 oz.
Salsa Ranch Dressing
1 tbsp.
Habanero hot sauce
1 ea.
Lime wedge
10 ea.
Corn tortilla chips
Directions
- 1. Fill the bottom of the plate with the shredded lettuce.
- 2. Grill the onions and peppers. Once they are cooked, combine them with the roasted corn kernels and hold on the side.
- 3. Prepare the grilled White Turkey Burger. Once it is cooked, cut the burger patty into half-inch slices.
- 4. Across the plate, portion out the ingredients as follows: Jack and cheddar cheeses; diced avocado; diced tomato; burger patty slices; and a combination of corn, onion and peppers.
- 5. Drizzle with Salsa Ranch Dressing and habanero hot sauce.
- 6. Add chips and a lime. Serve.
Ingredients
Grilled White Turkey Burger
Yield: 1 burger
1 ea.
White Turkey Burger
½ tbsp.
Canola oil
½ tbsp.
White Worcestershire sauce
—
Montreal steak seasoning, as needed
Directions
- 1. Combine the oil and white Worcestershire sauce and blend well.
- 2. Brush both sides of each turkey burger with the seasoned oil.
- 3. Season both sides lightly with Montreal steak seasoning.
- 4. To cook, follow the package instructions for sautéing or grilling.
Ingredients
Salsa Ranch Dressing
Yield: 1 quart
¾ cup(s)
Roma tomatoes, diced
¼ cup(s)
Fresh cilantro, chopped
3 ea.
Jalapeños, small dice, seeds removed
1 clove(s)
Garlic, minced
1 tbsp.
Dark chili powder
1 tsp.
Black pepper
1 quart(s)
Ranch dressing
Directions
- 1. In a stainless steel bowl, combine the tomatoes, cilantro, jalapeños, garlic, chili powder and black pepper. Blend well.
- 2. Add the ranch dressing to the tomato mixture and blend well.
- 3. Refrigerate for at least 2 hours before use.
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