New This Month

Turkey-Corn Salad with Pan-Dripping Dressing


Pan drippings are a flavorful coating for this Southwestern-inspired salad.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, August 2011


  • 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


  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.

Reviews Add a comment

  • lane1968
    11 OCT, 2011
    Yummy! Running out of time today so I substituted rotisserie chicken, made the dressing from the liquids in the container-