Turkey, Corn and Tomato Salad

by Anne Bennett on February 10, 2016

Last week I roasted a bone-in turkey breast half (about 2 1/2 lbs.) for dinner. The next day only a few good-sized slices remained on the carcass, not enough for sandwiches but too plentiful to toss out. What does one do with bits of leftover turkey? Turkey tacos? Turkey chili? Turkey fajitas? Yada-yada-yada. Oops, is my lack of enthusiasm for turkey leftovers showing?

Here, from Martha Stewart, is a solution that I could get on board with: a bright, fresh-tasting salad with chunks of aforementioned turkey, combined with crunchy corn, grape tomatoes and jalapeños and seasoned with lime juice and cilantro. It didn’t even hint at having been reconstituted from the dinner the night before. This was new, different, tangy. Fun even!

Serving this salad on lettuce makes for a satisfying light meal with only 5 Weight Watcher SmartPoints. The recipe serves four, but if there are only two of you and you “accidentally” eat up the whole salad (that would never happen, would it?) you’d be set back 10 SmartPoints.  Not bad for dinner and trust me, you’d be so full you’d have no room for TV snacks later that night.

Hey, great sacrifice reaps great reward.

2 cups leftover roast turkey breast*
1 1/2 cups corn kernels (frozen & thawed is fine)
1 to 1 1/2 cups grape tomatoes, halved
1 small jalapeño pepper, minced (I use pickled peppers)
1/4 red onion, thinly sliced or chopped
3 Tbsp. fresh lime juice
2 Tbsp. olive oil
Salt and pepper to taste
2 to 3 cups fresh torn lettuce
3 Tbsp. chopped fresh cilantro

*Click on this link for Martha’s easy recipe for roast turkey breast.

Slice or shred turkey breast. Toss with corn, tomatoes, jalapeño and red onion. Combine lime juice and olive oil and drizzle over salad. Toss to coat and season with salt and pepper. Serve over torn lettuce and sprinkle with cilantro.

Serves 4 as a light meal: (each serving 5 WW SP)

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