Warm mexican turkey salad
Essential Ingredient:
Turkey Breast Fillets
500g (18 oz) turkey breasts or fillets

½ tsp hot chill powder

1 tbsp paprika

Salt and freshly ground black pepper

2 tbsp sunflower oil

1 red onion

300g can cannellini beans

2 tomatoes

125g (4 oz) mixed baby salad leaves

4 oz tortilla chips

150 ml (¼ pint) sour cream

To serve:
Serve with spicy rice.
This turkey recipe from Dragons and fairy dust is lovely for summer.
  1. Chop the red onion into small pieces. Chop the tomatoes into wedges. Mix with the cannellini beans, tomatoes and salad leaves in one big bowl
  2. Mix the chilli powder and paprika in a bowl
  3. Cut the turkey into strips and toss in the mixture of chilli and paprika
  4. Warm the oil in a pan. Add the turkey to the pan and stir fry until golden, this takes about ten minutes
  5. Add the turkey and the tortilla chips to the salad and mix well. Serve on individual plates and add the sour cream to the top.
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