This is not your typical salad. Brown rice, black beans, bell peppers and cilantro join salsa, garlic and grilled turkey tenderloins for a Southwestern Turkey Rice Salad dinner. Under 500 calories per serving!
2 Hours 40 Minutes
(20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins
teaspoons Mexican seasoning or chili powder
cup salsa, divided
cups cooked white or brown rice
cup canned black beans, drained and rinsed
red or yellow bell pepper, diced
cup shredded sharp Cheddar cheese
cup thinly sliced green onion
cup chopped fresh cilantro
tablespoons vegetable oil
teaspoon finely chopped garlic
Sprinkle turkey with seasoning. In recloseable plastic food storage bag, combine turkey and ½ cup salsa; seal tightly, turning to coat meat.
Refrigerate at least 30 minutes or up to 2 hours.
In large bowl, combine rice, beans, bell pepper, cheese, onion and cilantro. In small bowl, combine remaining ½ cup salsa, oil and garlic; mix well. Add to rice mixture; toss well. Cover; refrigerate until serving time.
Prepare grill. Drain turkey, discarding marinade.
Spray a skillet with nonstick cooking spray or add 1 to 2 teaspoons oil. Heat skillet over medium-high heat.
Place tenderloins in hot skillet. Brown on both sides. Add ⅓ cup liquid. Reduce heat to medium-low. Cook, covered, 35 to 40 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
Cut into ½-inch cubes; add to salad and toss.