Southwest Turkey Rice Salad Recipes

Steps:

• In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine salsa, salad dressing, cumin and salt; shake well. , Pour over rice mixture and stir to coat. Cover and refrigerate for at least 2 hours.

Steps:

• Rice -- Cook the rice according to the package directions (You can use any rice you want), I often use a boil in bag for convenience. I have also made this with leftover Chinese rice too.
• Turkey -- As the rice cooks, brown the turkey in a medium size pan. I love non stick for this dish. Add the olive oil to the non stick pan on medium to medium high heat and brown the turkey, breaking it up as it cooks. Cook until it is no longer pink. Remove the turkey to a plate lined with a paper towel to absorb any extra oil. Set this to the side. Keep any drippings in the pan to saute the vegetables.
• Vegetables -- Keep the heat on medium high heat and add the red pepper, green pepper, onion, and garlic and saute until the peppers become soft. It should take around 3-4 minutes.
• Beans and Seasoning -- Add the taco seasoning and water (start with 1/4 cup water, you can always add more) to the vegetables and stir well to combine. Add the beans and corn and mix well.
• Turkey -- Add the turkey back in along with the scallions, cilantro and the cooked rice.
• Finish -- Reduce the heat to medium low. Remove the pan to the side and add the sour cream and stir inches Return to the heat just to warm up. It will only take a minute.
• Serve -- Garnish with grated cheese, avocado, black olives, tomatoes or anything you want. A few nacho chips are also great served with this.

Steps:

• Remove and discard corn husks and silk. Brush 1 tablespoon oil over ears of corn. Grill, covered, over medium heat for 15-20 minutes or until tender. Cut corn from cobs. , In a large bowl, combine the chicken, red pepper, jalapenos, cilantro and corn. , In a small bowl, combine the lime juice, garlic, chili powder, salt, pepper and remaining oil; pour over chicken mixture and toss to coat. Cover and refrigerate for 2-3 hours. , Cook rice according to package directions; cool. Just before serving, stir rice and avocados into salad.

Steps:

• In a large bowl, combine the rice, beans, corn and onions.
• Toss to mix.
• In a food processor, blend remaining ingredients, except the cilantro and tomatoes, until the peppers are finely minced.
• Pour the dressing over the rice mixture and mix well.
• Garnish with the cilantro and chopped tomatoes.
• This salad can be made 1-2 days in advance and served either cold or room temperature.

Steps:

• Bring the water to a boil, stir in the rice, bring to the boil again, cover and turn heat down to low.
• Cook until tender, about 15-20 minutes.
• Transfer the rice to a large bowl and add the chicken, tomato, bell pepper, corn and red onion.
• Toss to combine.
• Whisk together all the ingredients for the dressing, and pour over top of the salad, then toss again.
• The salad should be covered and refrigerated for at least 3 hours, but is better if left overnight.
• To serve, arrange the lettuce leaves in a shallow bowl, spoon the salad on top, garnish with avocado slices.
• Notes: Please don't leave out the cilantro or jalapeno.
• This is not a spicy dish, but those items are very important.
• My husband hates cilantro, but loves this dish.
• I like to serve this salad with fresh tortillas, or corn cakes.