Salsalito Turkey Salad
Southwest turkey salad with jalapeño-cilantro seasoned turkey, fire-roasted corn, tomatoes, peppers, green onions, cheddar jack, and toasted almonds in a light cumin-lemon vinaigrette. No mayo. Bold, fresh, and better the next day.
Ingredients
- 3 cups cooked turkey cooled completely and diced
- 1 cup fire-roasted corn thawed and drained
- 1 cup cherry tomatoes halved
- ½ cup diced red bell pepper
- ½ cup diced green bell pepper
- ⅓ cup sliced green onions
- ¾ cup shredded cheddar Jack cheese
- ½ cup sliced almonds toasted
- 2 tablespoons chopped fresh cilantro optional
Cumin-Lemon Vinaigrette
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely chopped fresh cilantro
- ½ teaspoon ground cumin
- Salt and freshly ground black pepper to taste
Instructions
- Pat the turkey breast dry. In a small bowl, combine the jalapeño, onion, sun-dried tomatoes, cilantro, olive oil, salt, and pepper.
- Rub and gently press the seasoning mixture over both sides of the turkey breast.
- Cook the turkey in a lightly greased skillet over medium heat for about 6–8 minutes per side, depending on thickness, until it reaches an internal temperature of 165°F.
- Transfer the turkey to a plate and allow it to cool completely. Dice into bite-sized pieces.
- While the turkey cools, place the almonds in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until lightly golden and fragrant. Transfer to a plate to cool.
- In a large bowl, combine the diced turkey, fire-roasted corn, tomatoes, bell peppers, green onions, cheddar Jack cheese, and additional cilantro.
- In a small bowl or jar, whisk together the olive oil, fresh lemon juice, cilantro, cumin, salt, and black pepper until combined.
- Pour the vinaigrette over the turkey mixture and toss gently until evenly coated.
- Cover and refrigerate for at least 30 minutes. Add the toasted almonds immediately before serving.
Notes
Dice turkey, don't shred — holds texture better in dressing. Toast almonds in dry skillet 3-4 minutes; cool before adding. Shred Parmesan fine so it distributes evenly. Whisk dressing separately until fully smooth before combining. Minimum 30-minute chill — overnight is better. For make-ahead: hold almonds and add fresh at serving to maintain crunch. Keeps 4 days refrigerated. Double the dressing and keep extra for salads and grain bowls.
Season and cook the turkey first, then cool it completely before adding it to the salad.
Fire-roasted corn provides the best smoky flavor, but regular corn can be substituted.
Use fresh lemon juice only for the brightest flavor.
Taste before serving and adjust the salt, cumin, or lemon juice as needed.
The flavor improves overnight as the turkey, vegetables, and vinaigrette mingle. A rare case where leftovers are doing you a favor.
Fire-roasted corn provides the best smoky flavor, but regular corn can be substituted.
Use fresh lemon juice only for the brightest flavor.
Taste before serving and adjust the salt, cumin, or lemon juice as needed.
The flavor improves overnight as the turkey, vegetables, and vinaigrette mingle. A rare case where leftovers are doing you a favor.