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Place turkey in a sealable plastic bag set in a shallow dish. In a small bowl, combine lime juice, chili powder and garlic. Pour over turkey in bag. Seal bag; turn to coat turkey. Marinate in the refrigerator for 30 minutes to 3 hours, turning bag occasionally. Drain turkey, reserving marinade.
Place turkey on the rack of an uncovered charcoal grill directly over medium coals. Grill for 16 to 20 minutes or until tender and no longer pink (170°F), turning and brushing once with marinade halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place turkey on grill rack over heat. Cover and grill as directed.) Discard any remaining marinade. Cut or shred turkey into bite-size pieces.
Meanwhile, in a small bowl, combine vinaigrette and jalapeño.
In a large bowl, combine lettuce (and/or arugula) and cucumber (or jicama). Divide lettuce mixture among 4 dinner plates. Arrange turkey and tomato on top. Drizzle with dressing and sprinkle with tortilla chips.