Turkey Salad With Chipotle Mayonnaise Recipes

Steps:

• Spread mayonnaise over four slices of toast. Layer with lettuce, turkey, bacon, cheese and tomato; top with remaining toast.

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and set a wire rack on top. Arrange the bacon on the rack and bake until just crisp and light golden, 25 to 30 minutes. Brush the bacon with 2 tablespoons vinaigrette, turning to coat both sides. Bake until crisp and dark golden, 5 to 8 more minutes. Drain on paper towels and break in half.
• Thinly slice the avocado and season with salt and pepper. Brush the sliced turkey with 2 tablespoons vinaigrette. Mix the mayonnaise with 2 more tablespoons vinaigrette.
• Spread the mayonnaise on the bread. Layer the turkey, avocado and bacon on half of the bread slices, then top with the remaining bread. Serve with plantain chips.

Steps:

• Combine mayonnaise, cilantro, green onion, chipotle chilies and lime juice in small bowl; stir to blend. Season chipotle mayonnaise with salt. Arrange tortillas on work surface. Spread each with half of mayonnaise; top with turkey and lettuce. Roll up tortillas tightly, enclosing filling. Cut each wrap in half.

Steps:

• Make the mayo: In a large bowl, whisk together the mayonnaise, adobo sauce, lime juice, and salt. Cover and refrigerate for up to 2 days.
• Make the burgers: In a large bowl, combine the ground turkey, creamed corn, breadcrumbs, egg, onion, cilantro, cumin, salt, and pepper. Using your hands, mix together the ingredients just until combined. Shape the mixture into four patties.
• Heat a large skillet over medium heat, then coat the skillet with cooking spray. Add the patties and cook for 5 minutes on one side, then flip them and cook until they are no longer pink and have reached an internal temperature of 165 degrees F, an additional 10 minutes. Top each burger with a slice of cheese.
• Spread a portion of the chipotle mayo on the bottom half of each bun. Top the mayo with a burger, then add lettuce, tomato, avocado, and the top half of the bun and serve.

Steps:

• Combine mayonnaise, cilantro, green onion, chipotle chilies and lime juice in small bowl; stir to blend. Season chipotle mayonnaise with salt. Arrange tortillas on work surface. Spread each with half of
• mayonnaise; top with turkey and lettuce. Roll up tortillas tightly, enclosing filling. Cut each wrap in half.

Steps:

• Shred the cabbage in a food processor with the shredding blade. Place the cabbage with the chopped green onions into a large bowl.
• Rinse out the cabbage from the food processor and change to the regular chopping blade. Put the 2 chipotle peppers in and process until they form a smooth paste. Add to that the mayonnaise, honey, lime juice, and salt.
• Pour the chipotle dressing into the cabbage mix and toss to coat. Set aside in the fridge until ready to assemble salad.
• Heat the canola oil in a large Texas skillet. Add the yellow onions, turkey meat, and zucchini. Sprinkle the mix with the garlic powder, salt, and pepper.
• Cook on medium heat, stirring often, until the turkey is no longer pink and the onions and zucchini have cooked down and gotten soft. (About 10 minutes).
• Remove the turkey from heat and keep warm to assemble the salad.
• Assemble the salad by placing some of the Frito chips around the edges of a plate and put some turkey mix in the middle of the chips, then some of the chipotle cabbage slaw, cheese, tomatoes, and avocado. Garnish with some optional cilantro if desired.