In a Bowl
Tex-Mex Turkey Salad with Cilantro-Lime Dressing
3 tablespoons lime juice
2 tablespoons taco sauce
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon salt
4 cups lightly packed baby romaine lettuce
1 large tomato, cut into small dice
½ red onion, thinly sliced
¼ cup canned chopped mild green chiles, drained
½ cup chopped fresh cilantro
1 pound thinly sliced cooked skinless turkey breast
1 To make dressing, whisk together lime juice, taco sauce, oil, cumin, chili powder, and salt in serving bowl.
2 Add romaine, tomato, onion, chiles, and cilantro to dressing; toss until mixed well. Divide turkey evenly among 4 plates; top evenly with salad.
PER SERVING (1 salad): 218 Cal, 5 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 94 mg Chol, 422 mg Sod, 7 g Carb, 3 g Sugar, 2 g Fib, 35 g Prot, 47 mg Calc.
FYI If you like, a fresh jalapeño pepper, seeded and minced, can be substituted for the canned chiles.