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Turkey-Corn Salad with Pan-Dripping Dressing

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    Pan drippings are a flavorful coating for this Southwestern-inspired salad.
    Martha Stewart Living, August 2011
    • Prep Time 30 minutes
    • Total Time 1 hour 25 minutes
    • Yield Serves 4
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    Ingredients

    • Roast Turkey Breast, plus 2 tablespoons reserved pan drippings
    • 1 1/2 cups corn kernels (from 3 to 4 ears)
    • 1 tomato, chopped and drained
    • 1 small jalapeno chile, thinly sliced
    • 1/4 red onion, thinly sliced
    • 2 tablespoons fresh lime juice (from 2 limes)
    • 1 small head Bibb lettuce, torn into pieces
    • 3 tablespoons fresh cilantro

    Directions

    1. Slice or shred turkey breast. (You'll need 1 to 2 cups.) Toss with corn, tomato, jalapeno, and onion.

    2. Whisk together reserved pan drippings and lime juice. Drizzle dressing over salad; toss to coat. Toss in lettuce and cilantro.

    Variations

    On "Mad Hungry," Lucinda served the salad in Bibb lettuce cups.

    Recipe Reviews

    • lane1968
      11 Oct, 2011

      Yummy! Running out of time today so I substituted rotisserie chicken, made the dressing from the liquids in the container-

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