Turkey Strip Tortilla Salad

Turkey Strip Tortilla Salad

Kale is tossed with simple homemade vinaigrette, and then topped with an assortment of vegetables and other delicious garnishes to make a filling salad packed with flavour.

  • Chili-Lime Vinaigrette:
  • 1/3 cup (75 mL)
    olive oil
  • 2 tbsp (30 mL)
    lime juice
  • 2 tbsp (30 mL)
    apple cider vinegar
  • 1 tbsp (15 mL)
  • 1
    small garlic clove, minced
  • 1/2 tsp (2 mL)
    chili powder
  • 1/2 tsp (2 mL)
    each salt and pepper
  • Salad:
  • 6
    Lilydale®Ancient Grains Turkey Strips, cooked according to package directions
  • 6 cups (1.5 L)
    kale leaves, washed and chopped
  • 1/4
    small red cabbage,thinly sliced
  • 2 cup (500 mL)
    grape tomatoes, halved
  • 1 cup (250 mL)
    corn kernels
  • 1 cup ( 250 mL)
    coarsely chopped tortilla chips
  • 1
    red pepper, chopped
  • 1/3 cup (75 mL)
    red onion, thinly sliced
  • 1/4 cup (60 mL)
    crumbled feta
  • 1
    small ripe avocado, thinly sliced
  1. Chili-Lime Vinaigrette: In small Mason jar, combine oil, lime juice, vinegar, honey, garlic, chili powder, salt and pepper. Secure lid tightly and shake well.
  2. Salad: Toss kale with half of the vinaigrette; divide evenly among 6 bowls. Arrange cabbage, tomatoes, corn, chips, red pepper, red onion, feta cheese and avocado on kale in sections.
  3. Drizzle remaining vinaigrette over each bowl. Top each salad with 1 cooked Lilydale®Ancient Grains Turkey Strips. Serve immediately.

Replace chopped kale leaves with a package of baby kale leaves if desired.

Add a pinch of cayenne pepper to the vinaigrette for a dressing with some heat.

Recipe Overview


PREP TIME: 10 minutes

COOK TIME: 20 minutes

TOTAL TIME: 30 minutes

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