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Southwestern Chopped Salad With Turkey Tenderloin

  • 6 Servings
  • 20 mins Prep Time
  • 30 mins Total Time



  • 1 package Original Turkey Breast Tenderloins
  • 1 tbsp. olive oil
  • 6-8 cups romaine lettuce, chopped
  • 2 tomatoes on the vine, diced
  • 1 cup black beans
  • 1 avocado, diced
  • 1 cup red onion, diced
  • Cilantro to taste, chopped
  • Croutons, optional
  • Skewers
  • Kosher salt and black pepper


  • 1/4 cup fresh lime juice, about 2 limes
  • 1/4 cup extra-virgin olive oil
  • 4 tsp. honey
  • Black pepper, to taste

Recipe and images courtesy of Little Broken

Serving Size About 2 cups
Amount Per Serving
Calories 350
Calories from Fat
% Daily Value*
Total Fat 18g 23%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 360mg 16%
Total Carbohydrates 27g 10%
Dietary Fiber 6g 21%
Sugars 10g
Protein 20g
Vitamin D 0%
Calcium 10%
Iron 15%
Potassium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.
  • Step 1

    Take the turkey breast strips out of the package and rinse under cold water. Pat dry lightly with paper towel and place in a bowl. Toss with olive oil and season with salt and pepper, to taste.
  • Step 2

    Thread turkey strips onto skewers and place on a platter.
  • Step 3

    Grill the turkey for 2 minutes per side or until fully cooked through. Turkey is fully cooked when meat reaches an internal temperature of 165°F using a meat thermometer.
  • Step 4

    Add the remaining salad ingredients into a large bowl and toss with the dressing. Add salt and pepper to taste. Serve immediately.

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