Name: Southwest Turkey Salad with Buttermilk Cilantro Dressing
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 package boneless skinless turkey breasts (Granny's); salt and pepper (to taste); 1 tsp paprika; 1 tsp dried oregano; 1/2 tsp mustard powder; 1/2 tsp dried roasted garlic; 2 corn on the cob (husked and soaked in water for 15 minutes); 1 red bell pepper (diced); 1 avocado (diced); 1 cup tomatoes (cut into wedges); 3 cups romaine lettuce (chopped); 1/2 black beans (drained & rinsed); 1 tbsp olive oil; 1 tbsp fresh lime juice; 2 tbsp sour cream; 1/4 buttermilk; 1/4 cilantro (roughly chopped); 1/2 tsp mustard powder; 1 tsp ground cumin; 1/2 tsp sea salt; 1/4 tsp cayenne pepper; 1/4 tsp freshly cracked black pepper

Preheat grill to medium-high (375°F | 190°C).

Season turkey breast with salt and pepper.

Mix paprika, oregano, mustard and garlic. Coat turkey breast with rub.

Grill turkey breast over indirect heat for about 40 minutes until the internal temperature of the turkey breast reads 170° F (77°C). Let rest for 10 -15 minutes.

Brush corn with oil and grill over indirect heat for 10 minutes, turning it once. Set aside to cool. Slice corn off the cob into a bowl.

Add red pepper, avocado, tomatoes, romaine and black beans to the bowl. Transfer salad to a serving platter.

Combine all dressing ingredients. Drizzle dressing over salad.

Slice and serve grilled turkey on the salad. Turkey served warm.