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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 cubes
4 oz.
1 - 1/2 cup(s)
Frozen whole kernel yellow corn, thawed
1 - 1/2 cup(s)
1/2 cup(s)
Sliced celery
1/2 cup(s)
1/4 cup(s)
Diced red bell pepper
1/4 cup(s)
2 Tbsp.
Sliced ripe olives
2 Tbsp.
1 Tbsp.
Minced fresh cilantro
1 Tbsp.
1/4 cup(s)
Italian dressing
1/4 cup(s)
1/2 Tsp.
Ground cumin
1/2 Tsp.
Fresh spinach leaves

Directions


  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 cubes
4 oz.
1 - 1/2 cup(s)
Frozen whole kernel yellow corn, thawed
1 - 1/2 cup(s)
1/2 cup(s)
Sliced celery
1/2 cup(s)
1/4 cup(s)
Diced red bell pepper
1/4 cup(s)
2 Tbsp.
Sliced ripe olives
2 Tbsp.
1 Tbsp.
Minced fresh cilantro
1 Tbsp.
1/4 cup(s)
Italian dressing
1/4 cup(s)
1/2 Tsp.
Ground cumin
1/2 Tsp.
Fresh spinach leaves

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