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Corn Salad with Oven Roasted Turkey Breast

alarm
Total Time:
10 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
2 Servings

Fresh vegetables and turkey cubes tossed in a zesty Italian dressing.

Fresh vegetables and turkey cubes tossed in a zesty Italian dressing.

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Corn Salad with Oven Roasted Turkey Breast
alarm
Total Time:
10 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
2 Servings

Ingredients


Product ImageOven Roasted Turkey Breast
  • 4 oz. Eckrich Deli Oven Roasted Turkey Breast, cut into cubes4 oz.
  • 1 - 1/2 cup(s) Frozen whole kernel yellow corn, thawed1 - 1/2 cup(s)
  • 1/2 cup(s) Sliced celery1/2 cup(s)
  • 1/4 cup(s) Diced red bell pepper1/4 cup(s)
  • 2 Tbsp. Sliced ripe olives2 Tbsp.
  • 1 Tbsp. Minced fresh cilantro1 Tbsp.
  • 1/4 cup(s) Italian dressing1/4 cup(s)
  • 1/2 Tsp. Ground cumin1/2 Tsp.
  • Fresh spinach leaves

Instructions


  1. Toss together chicken, corn, celery, bell pepper, olives and cilantro in medium bowl. Mix dressing and cumin in measuring cup. Pour dressing over corn mixture and toss to coat.

  2. To Serve, line 2 plates or take-to-work containers with spinach leaves. Place corn salad in center of plate. If desired, corn salad may be made ahead and assembled just before serving.

You Do You

Ingredients


  • 4 oz. Eckrich Deli Oven Roasted Turkey Breast, cut into cubes4 oz.
  • 1 - 1/2 cup(s) Frozen whole kernel yellow corn, thawed1 - 1/2 cup(s)
  • 1/2 cup(s) Sliced celery1/2 cup(s)
  • 1/4 cup(s) Diced red bell pepper1/4 cup(s)
  • 2 Tbsp. Sliced ripe olives2 Tbsp.
  • 1 Tbsp. Minced fresh cilantro1 Tbsp.
  • 1/4 cup(s) Italian dressing1/4 cup(s)
  • 1/2 Tsp. Ground cumin1/2 Tsp.
  • Fresh spinach leaves

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