Southwest Turkey Rice Salad Recipes
TURKEY AND RICE SALAD
Stuffed tomato cups are a clever way to use up leftover turkey.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Cook rice as directed on box. Refrigerate 10 minutes to cool.
- Meanwhile, cut thin slices from tops of tomatoes. Gently squeeze out and discard seeds. Using teaspoon, remove pulp from tomatoes, leaving 1/4-inch shell. Drain upside down on paper towels. Refrigerate until serving time.
- In medium bowl, mix rice, turkey, celery, bell pepper and onions. In small bowl, mix dressing ingredients. Pour dressing over salad; stir gently to coat. Cover; refrigerate until thoroughly chilled, at least 45 minutes.
- Just before serving, spoon salad into tomato shells. If desired, garnish with additional chopped green onions.
Nutrition Facts : Calories 240, Carbohydrate 18 g, Cholesterol 45 mg, Fat 1, Fiber 3 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 7 g, TransFat 0 g
SOUTHWESTERN RICE SALAD
This meatless salad makes a robust side dish, filling lunch or satisfying snack. Try spooning some into low-fat tortillas for a main course. If you're counting fat grams, it's also tasty without the olives.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine salsa, salad dressing, cumin and salt; shake well. , Pour over rice mixture and stir to coat. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 236 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 642mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges
SOUTHWESTERN TURKEY CASSEROLE
A warm and delicious casserole that makes the most out of your left-overs.
Provided by Carrie Spencer
Categories World Cuisine Recipes Latin American Mexican
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, combine the chicken soup, mushroom soup, chile peppers and sour cream.
- Line the bottom of a 9x13 inch baking pan with corn tortillas. Follow with a layer of turkey. Pour soup mixture over turkey, sprinkle with 1/2 of the cheese. Repeat layers and top with cheddar cheese. Bake for 30 to 45 minutes or until cheese is browned and bubbly.
Nutrition Facts : Calories 433.8 calories, Carbohydrate 31.3 g, Cholesterol 74.2 mg, Fat 24.8 g, Fiber 3.6 g, Protein 22.5 g, SaturatedFat 12.1 g, Sodium 1021.5 mg, Sugar 2.2 g
TURKEY WILD RICE SALAD
Serve up a medley of textures and tastes with this colorful luncheon idea from our Test Kitchen. Crunchy celery, pepper and pecans combine with juicy grapes and dried cherries, wild rice and leftover turkey in this easy standout salad. You can substitute instant brown rice for the wild rice.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 7 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first eight ingredients. Drizzle with vinaigrette and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 228 calories, Fat 7g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 83mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges
SOUTHWESTERN TURKEY SALAD
This is great as an appetizer, or for lunch!
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat grill to medium-high heat and lightly oil grate.
- In a small bowl, combine salsa, sour cream and cilantro. Mix together, cover bowl and refrigerate.
- Sprinkle taco seasoning over turkey. Place turkey on grill rack and grill over hot coals for 5 minutes. Turn, place lettuce on grill and cook turkey and lettuce together for 4 to 5 minutes, or until turkey is no longer pink in the center and lettuce is slightly wilted.
- To Serve: Place 1 lettuce quarter on each of 4 oblong plates. Slice tenderloins into thin strips and place over lettuce. Drizzle with chilled dressing, and serve.
Nutrition Facts : Calories 182.5 calories, Carbohydrate 11.1 g, Cholesterol 71.6 mg, Fat 1 g, Fiber 2.2 g, Protein 29.8 g, SaturatedFat 0.3 g, Sodium 819.7 mg, Sugar 3.9 g
SOUTHWEST CHICKEN & RICE SALAD
Fun and different, this summery salad has a subtle smoky flavor that really says "Southwest." The grilled corn adds an especially nice touch.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Remove and discard corn husks and silk. Brush 1 tablespoon oil over ears of corn. Grill, covered, over medium heat for 15-20 minutes or until tender. Cut corn from cobs. , In a large bowl, combine the chicken, red pepper, jalapenos, cilantro and corn. , In a small bowl, combine the lime juice, garlic, chili powder, salt, pepper and remaining oil; pour over chicken mixture and toss to coat. Cover and refrigerate for 2-3 hours. , Cook rice according to package directions; cool. Just before serving, stir rice and avocados into salad.
Nutrition Facts : Calories 238 calories, Fat 12g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 204mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 4g fiber), Protein 11g protein.
SOUTHWESTERN RICE SALAD
Who knew a cold rice salad could be so flavorful? It is when you toss it with a Southwestern-style mix of beans, corn and salsa.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield Makes 16 servings, about 3/4 cup each.
Number Of Ingredients 8
Steps:
- Prepare rice as directed on package. Place in large bowl; cool.
- Add beans, corn, peppers, onions, dressing and salsa; mix lightly. Cover and refrigerate at least 1 hour or until ready to serve.
- Top with crushed chips just before serving.
Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
SOUTHWEST RICE SALAD
This healthy salad has lots of taste and eye appeal. Add more or less jalapenos to suit your own heat preference. Most people like it this way and I serve some hot sauce on the side for the heat lovers.
Provided by Geema
Categories Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine the rice, beans, corn and onions.
- Toss to mix.
- In a food processor, blend remaining ingredients, except the cilantro and tomatoes, until the peppers are finely minced.
- Pour the dressing over the rice mixture and mix well.
- Garnish with the cilantro and chopped tomatoes.
- This salad can be made 1-2 days in advance and served either cold or room temperature.
SOUTHWEST TURKEY & RICE SALAD
This is a perfect summertime main-course salad. Cool and refreshing, and you can make it up to a day ahead of time, so you don't have to prepare it during the heat of the day. It's also a good buffet dish, or picnic dish. It travels very well. This is one of my favorite summer meals.
Provided by P48422
Categories Grains
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Bring the water to a boil, stir in the rice, bring to the boil again, cover and turn heat down to low.
- Cook until tender, about 15-20 minutes.
- Transfer the rice to a large bowl and add the chicken, tomato, bell pepper, corn and red onion.
- Toss to combine.
- Whisk together all the ingredients for the dressing, and pour over top of the salad, then toss again.
- The salad should be covered and refrigerated for at least 3 hours, but is better if left overnight.
- To serve, arrange the lettuce leaves in a shallow bowl, spoon the salad on top, garnish with avocado slices.
- Notes: Please don't leave out the cilantro or jalapeno.
- This is not a spicy dish, but those items are very important.
- My husband hates cilantro, but loves this dish.
- I like to serve this salad with fresh tortillas, or corn cakes.
Nutrition Facts : Calories 349.6, Fat 19, SaturatedFat 2.7, Sodium 330, Carbohydrate 41.2, Fiber 3.3, Sugar 2.7, Protein 4.9
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