Turkey-Corn Salad with Pan-Dripping Dressing

Serves 4
Pan drippings are a flavorful coating for this Southwestern-inspired salad.


  • Roast Turkey Breast, plus 2 tablespoons reserved pan drippings
  • 1 1/2 cups corn kernels (from 3 to 4 ears)
  • 1 tomato, chopped and drained
  • 1 small jalapeno chile, thinly sliced
  • 1/4 red onion, thinly sliced
  • 2 tablespoons fresh lime juice (from 2 limes)
  • 1 small head Bibb lettuce, torn into pieces
  • 3 tablespoons fresh cilantro


  1. Slice or shred turkey breast. (You’ll need 1 to 2 cups.) Toss with corn, tomato, jalapeno, and onion.
  2. Whisk together reserved pan drippings and lime juice. Drizzle dressing over salad; toss to coat. Toss in lettuce and cilantro.
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