4 (1 1/2-cup) servings.

For a crisp but still flavorful salad, use Romaine lettuce instead of Boston lettuce as the base of this salad.

How to Make It

Step 1

Place first 6 ingredients in a Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 40 minutes or until turkey is done. Remove turkey; strain broth mixture, and set broth aside. Shred turkey. Combine turkey, red pepper, green onions, and cilantro. Cover and chill at least 2 hours.

Step 2

Bring reserved broth to a boil, and reduce to 1/2 cup. Remove from heat. Combine broth, vinegar, oil, salt, and pepper. Cover and chill dressing.

Step 3

Arrange lettuce on individual salad plates. Arrange turkey mixture over lettuce. Drizzle dressing over salads.

Oxmoor House Cooking Light Collection

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