Cajun Turkey Salad with Guacamole and Tortilla Chips

Name: Cajun Turkey Salad with Guacamole and Tortilla Chips
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 500 g turkey breast steaks, cut into strips; 1 red bell pepper, sliced; 120 g herb salad mix; 130 g guacamole; 200 g tortilla chips; 2 tbsp groundnut or sunflower oil; 2 tbsp sesame seeds; 1 tbsp Cajun seasoning

This Cajun turkey salad is a fast, flavor-packed dinner with juicy strips of turkey, sweet red pepper, creamy guacamole, and crunchy tortilla chips. Fresh herb salad keeps it light, while the spiced pan juices bring everything together for an easy weeknight meal.

Servings4 Portions

Prep Time10 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

turkey breast steaks, cut into strips
500 g
red bell pepper, sliced
1
herb salad mix
120 g
guacamole
130 g
tortilla chips
200 g
groundnut or sunflower oil
2 tbsp
sesame seeds
2 tbsp
Cajun seasoning
1 tbsp

Step-by-Step Instructions

Heat a large frying pan or wok over medium-high heat. Add the sesame seeds and toast for 30 to 60 seconds, stirring constantly, until lightly golden and fragrant. Transfer them to a small plate if they begin to darken too quickly.

Add the oil to the hot pan, then add the turkey strips, Cajun seasoning, and sliced red pepper. Stir-fry for 5 to 6 minutes, tossing often, until the turkey is cooked through and no longer pink and the pepper is just tender.

Divide the herb salad among 4 plates. Spoon the hot Cajun turkey and peppers over the salad, along with any juices from the pan. Top each serving with a spoonful of guacamole, scatter over the toasted sesame seeds, and serve with tortilla chips on the side.

Chef's Tips

Chicken breast works well instead of turkey. For the best texture, do not overcrowd the pan or the meat will steam instead of sear. Leftover cooked turkey mixture can be refrigerated for up to 2 days, but add the guacamole and tortilla chips just before serving to keep them fresh.