Southwest Turkey Salad with Creamy Green Chile Ranch Dressing

Southwest Turkey Salad with Creamy Green Chile Ranch Dressing

Serves 10
Allergy Milk
Meal type Salad
Region Mexican

Ingredients

  • 1 1/2lb prepared roasted, seasoned Turkey breast (cut into strips)
  • 10oz Green leaf lettuce (chopped)
  • 10oz Iceberg lettuce (chopped)
  • 3 cups Roasted yellow corn
  • 3 cups Diced Tomatoes
  • 3 cups Red kidney beans (drained)
  • 5 cups mild cheddar (shredded)
  • 2 cups sunflower seeds
  • 2 cups Crisp Corn Tortillas
  • 2 1⁄2 cups Ranch dressing
  • 1 1⁄2 Roasted green chilies (diced)
  • 1/2 cilantro (chopped)

Note

Great Way to Use Leftover Turkey from Thanksgiving

Directions

Step 1
Prepare roasted turkey breast to your specifications; keep warm until ready for service. Place chopped iceberg and green lettuce on plate. Top with roasted corn, diced tomatoes, kidney beans, roasted turkey and then drizzle with green chili ranch dressing. Garnish with shredded cheddar, sunflower seeds and tortillas.
Step 2
Combine ranch dressing and green chilies. Set aside in cooler until ready for service.