Ingredients
- 1 package Shady Brook Farms® McCormick® Grill Mates® Southwest Style Chipotle Style Turkey Tenderloin
- 2 packages Southwest Salad Chopped Salad Mix (Taylor Farms or Eat Smart Brand)
- 1 cup prepared Pico de Gallo
- ½ cup thawed Corn Kernels
- ½ cup drained and rinsed canned Black Beans
- 1 package of Crispy Tortilla Strips
- ½ cup of Shredded Cheddar Cheese
- 1 cup of Cilantro Honey Lime Vinaigrette (recipe below)
Cilantro Honey Lime Vinaigrette
Prep time: 10 minutes
- 4.5 Tbsp. Apple Cider Vinegar
- 4.5 Tbsp. Fresh Lime Juice
- ½ bunch Cilantro
- 2 oz. of Pickled Jalapenos
- 3 ea. Garlic Cloves
- 2 tsp. Kosher Salt
- 1 tsp. of Black Pepper
- 1 cup Honey
- 1 cup Canola or Olive Oil
Instructions
- Preheat outdoor smoker to 250° F and place tin dish of water on bottom rack of smoker. Dish maintains humidity and temperature.
- Place the turkey tenderloins on the grill, every half hour open smoker and mist tenderloin with water or apple cider vinegar. Flip tenderloins at half way point, 1 hour into smoking.
- Continue to smoke until they reach a minimum internal temperature of 165° F. Use a meat thermometer to confirm internal temperature.
- While turkey tenderloins are cooking, prepare the Southwest salad.
- Place the chopped Southwest salad mix, Pico, corn, black beans, cheese and tortilla strips in a mixing bowl. Add the dressing and gently toss until thoroughly coated.
- Place the mixed salad on a large platter. Remove the tenderloins from the smoke and allow to rest for 5-10minutes. Slice into ¼” slices and place on top of the mixed salad.
- Serve immediately.
Cilantro Honey Lime Vinaigrette
- Place the vinegar, lime juice, cilantro, jalapenos, garlic, salt and pepper in a blend or food processor. Blend until thoroughly mixed.
- With the blender running on medium speed, slowly add the honey then the oil. Turn the speed up to high for approximately 10 seconds.
- Pour dressing into proper storage container and set at room temperature until needed.
