Santa Fe Turkey Salad Recipes

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SANTA FE TURKEY SANDWICH

Chipotle aioli adds a zesty touch to this sandwich, made with toasted whole grain bread, lettuce, turkey, avocados, onions and cheese.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 1 serving

Number Of Ingredients 7



Santa Fe Turkey Sandwich image

Steps:

  • Spread toast slices with aioli.
  • Fill with remaining ingredients to make sandwich.

Nutrition Facts : Calories 430, Fat 26 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 900 mg, Carbohydrate 29 g, Fiber 7 g, Sugar 1 g, Protein 23 g

2 slices whole grain bread, toasted
1 Tbsp. KRAFT Chipotle Aioli
6 slices OSCAR MAYER Selects Natural Slow Roasted Turkey Breast
1 KRAFT Big Slice Colby Jack Cheese Slice
1/4 avocado, thinly sliced
1 lettuce leaf
1 thin red onion slice

SANTA FE TURKEY SALAD

Treat your family with this Southwestern turkey salad - flavorful dinner ready in 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 2

Number Of Ingredients 13



Santa Fe Turkey Salad image

Steps:

  • Toss all ingredients except lettuce, avocado and paprika.
  • Serve salad on lettuce. Garnish with avocado. Sprinkle with paprika.

Nutrition Facts : Calories 300, Carbohydrate 5 g, Cholesterol 80 mg, Fat 1, Fiber 1 g, Protein 21 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 260 mg

1 cup cut-up cooked turkey
2 tablespoons sour cream
2 tablespoons mayonnaise or salad dressing
2 tablespoons chopped onion
2 tablespoons finely chopped fresh cilantro
1 tablespoon lime juice
1 tablespoon capers
1 tablespoon diced pimientos
1/4 teaspoon ground cumin
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano leaves
Lettuce leaves
1/4 avocado, cut into wedges
Paprika, if desired

FESTIVE FALL TURKEY SALAD

I created this recipe to use leftover holiday turkey. It's a classic bound salad using mayonnaise and celery, but it also includes fresh cranberries, orange juice and cashews. Although new to our menu, it has become a holiday favorite. My family requests I make my own turkey before Thanksgiving so I can serve this salad as an appetizer at our holiday feast. I hope you will find it as enjoyable as we do. Enjoy it on rolls, in wraps, or as a spread with crackers.

Provided by Jason N - Home Chef

Categories     Salad

Time 2h40m

Yield 12

Number Of Ingredients 13



Festive Fall Turkey Salad image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
  • Place the cranberries, orange juice, orange zest, and sugar into a pan. Bring to a boil, and cook, stirring occasionally, until almost all the liquid has cooked away, about 5 minutes. Remove from the heat, and cool.
  • Place cashews on prepared baking pan. Roast in preheated oven until golden brown, 10 to 12 minutes. Remove, and cool.
  • Mix the turkey together in a large bowl with the celery, mayonnaise, applesauce, salt, sage, thyme, and pepper until evenly blended. Fold in the cranberry mixture. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 288 calories, Carbohydrate 8.4 g, Cholesterol 58.4 mg, Fat 18.4 g, Fiber 1 g, Protein 22.2 g, SaturatedFat 3.6 g, Sodium 273.5 mg, Sugar 4.4 g

1 cup whole cranberries
½ cup fresh orange juice
1 tablespoon orange zest
2 tablespoons white sugar
¾ cup cashew halves
6 cups chopped cooked turkey
2 celery ribs, diced
¾ cup mayonnaise, or to taste
2 tablespoons applesauce
½ teaspoon kosher salt
¼ teaspoon ground dried sage
¼ teaspoon dried thyme
ground black pepper, to taste

SANTA FE PASTA SALAD

With Southwestern-style dressing, corn, peppers and fresh cilantro, this is an addicting, refreshing, chicken meal. This cold Santa Fe Pasta chicken salad, is one of my favorites on a long list of pasta side dishes. (Excellent with leftover turkey too.)

Provided by amigamaria May

Categories     Chicken Breast

Time 35m

Yield 8 serving(s)

Number Of Ingredients 16



Santa Fe Pasta Salad image

Steps:

  • Prepare the pasta by bringing water to a rolling boil in a large saucepan.
  • Add pasta to the pan, and when water begins to boil again, cook for 8-11 minutes.
  • Pasta should be al dente, or mostly tender but with a slight toughness in the middle.
  • Whisk all of the dressing ingredients together in a small bowl.
  • Cover and chill the dressing until you're ready to use it.
  • When pasta is done, pour it into a large bowl.
  • Add the dressing and toss.
  • Add the remaining ingredients to the pasta, and toss until combined.
  • Cover and chill for several hours before serving.

Nutrition Facts : Calories 343.8, Fat 8.8, SaturatedFat 2.6, Cholesterol 28.7, Sodium 385.6, Carbohydrate 47.6, Fiber 2.8, Sugar 2.6, Protein 18.1

1 (16 ounce) package rotini pasta
4 1/2 quarts water
1/2 cup grated parmesan cheese
1/2 cup cooked corn kernel
1/3 cup chopped cilantro, leaves-no stems
1/4 cup chopped green onion
2 tablespoons diced red bell peppers
2 tablespoons diced green bell peppers
1 whole chicken breast, cooked and diced (Prepare chicken in your favorite manner I use a pressure Cooker. Cooking a whole chicken)
1 1/4 cups V8 vegetable juice
1 1/2 tablespoons olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons chili powder
3/4 teaspoon paprika
1/2 teaspoon table salt
1/4 teaspoon fresh ground black pepper

SLOW-COOKER SANTA FE TURKEY BREAST

Jarred salsa and chiles give tender turkey its south-of-the-border flavors.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 6h15m

Yield 8

Number Of Ingredients 6



Slow-Cooker Santa Fe Turkey Breast image

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. Place turkey in cooker. In small bowl, mix salsa, honey and chile; pour over turkey.
  • Cover; cook on Low heat setting 6 to 7 hours.
  • Remove turkey from cooker. Remove skin from turkey breast. Cut turkey into 24 slices; place on platter and cover to keep warm. Pour juices from cooker into 4-cup microwavable measuring cup or bowl. In small bowl, mix cornstarch and cold water until smooth; stir into juices in cup. Microwave uncovered on High 3 to 5 minutes, stirring every minute, until mixture boils and thickens. Serve with turkey.

Nutrition Facts : Calories 260, Carbohydrate 8 g, Cholesterol 145 mg, Fiber 0 g, Protein 52 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 5 g, TransFat 0 g

1 bone-in split turkey breast (about 5 lb), thawed if frozen
1 cup Old El Paso™ Thick 'n Chunky salsa
2 tablespoons honey
1 tablespoon chopped chipotle chile in adobo sauce (from 7-oz can)
2 tablespoons cornstarch
2 tablespoons cold water

SANTA FE SALAD

From Newport News, Virginia, Gail Park shares a colorful stand-alone salad that her family simply loves. "People always ask for the recipe when I bring it to a potlucks," she adds. "The zippy dressing and mix of crunchy veggies with beans is a winning combination!"

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 17



Santa Fe Salad image

Steps:

  • Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 3-5 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry. , For dressing, in a small bowl, combine the cilantro, sour cream, lime juice, vinegar, garlic, cumin, salt and cayenne. , In a large bowl, combine the green beans, corn, pinto beans, black beans, red pepper, onion, chilies and olives. Sprinkle with cheese. Pour dressing over salad; toss gently to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 151 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 374mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges

2-1/2 cups cut fresh green beans
1 cup minced fresh cilantro
1/4 cup fat-free sour cream
2 tablespoons lime juice
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1/4 teaspoon salt
Dash cayenne pepper
2 cups frozen corn, thawed
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 small sweet red pepper, finely chopped
1 small red onion, chopped
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup shredded reduced-fat cheddar cheese

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