Smoky Citrus Turkey Taco Salad

If you can’t find turkey a couple of nice chicken breasts will work well too.  The Avocado Dressing for this salad is fantastic and I am sure I am going to use this one frequently.  I am going to give you the recipe as is but I found it too thick…almost like a dip so for a true dressing I would add more water or some olive oil.

1 pkg (400g) Turkey breast slices or tenders
1/2 tsp orange rind, grated
3 tbsp orange juice
1 tbsp canola oil
3 tbsp fresh cilantro, chopped
1 chipotle pepper, minced
3 cups mixed baby greens
3 cups broccoli slaw
1 cup grape tomatoes, halved
1/2 cup corn kernels
2 cups tortilla chips
Lime Wedges

AVOCADO DRESSING
1 small ribs but firm avocado, chopped
2 tbsp lime juice
3 tbsp water
1 tbsp white wine or cider vinegar
1 tbsp fresh cilantro, chopped
1 small clove garlic minced
1/4 tsp each salt and freshly ground black pepper

• Avocado Dressing:  In a small food processor combine avocado, lime juice, water, vinegar, cilantro, garlic, salt and pepper until smooth.  Cover and refrigerate until ready to use.
• In a bowl, whisk orange rind and juice, oil, cilantro and chipotle pepper.  Add turkey and turn to coat evenly.  Let sand for 15 minutes or cover and refrigerate for up to 4 hours.  
• Place turkey on greased grill over medium high heat for about 12 minutes or until no longer pink inside and thermometer reaches 170F.  Let stand for 5 minutes before slicing.
• In a large bowl, combine greens, broccoli slaw, tomatoes and corn.  Toss with dressing.
• Divide among 4 plates and top with turkey.  Place tortillas around salad and top with lime wedge to squeeze over top just before eating.