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Dinner recipe · from the recipe book

Cumin Turkey Chopped Salad with Pinto Beans

Juicy cumin-and-oregano seared turkey breast over crisp chopped romaine with smoky pintos, sweet pepper, crunchy pepitas and creamy queso fresco, tossed in a bright cilantro-lime vinaigrette.

Cumin Turkey Chopped Salad with Pinto Beans

Ingredients

  • 1¼ lb560 gTurkey breast, boneless skinlesscut into 1/2-inch-thick cutlets
  • 8½ cups chopped400 gRomaine lettucechopped
  • 1 can, drained277 gPinto beans, canned, drainedrinsed
  • 1 cup chopped150 gRed bell pepperdiced
  • ½ medium (8 in.)150 gCucumberdiced
  • 1⅓ cups200 gCherry tomatoesquartered
  • ½ medium50 gRed onionfinely diced
  • 1 whole14 gJalapeñoseeded and minced
  • ½ cup crumbled60 gQueso frescocrumbled
  • ¼ cup30 gPumpkin seeds (pepitas)
  • 1¼ cups chopped20 gFresh cilantroleaves and tender stems finely chopped
  • 1½ limes, juiced60 gLime juice
  • ¼ cup50 gOlive oil
  • 1 clove3 gGarlicgrated
  • 1 tsp7 gHoney
  • 2 tsp4 gGround cumin
  • 2 tsp2 gDried oregano
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Mix the cumin, oregano, paprika, black pepper and half of the salt in a small bowl; rub this spice mix over the turkey breast and let it sit while you make the vinaigrette.
  2. For the herb vinaigrette, whisk the lime juice, 35 g (about three quarters) of the olive oil, the garlic, the honey, the cilantro and the remaining half of the salt in a jar or small bowl; set aside.
  3. Heat the remaining olive oil in a large skillet over medium-high heat. Toast the pumpkin seeds for 2 minutes until they pop, then tip them onto a plate.
  4. Add the turkey to the same skillet and sear 4 to 5 minutes per side until browned and the center reaches 165°F (74°C). Rest 5 minutes, then chop into bite-size pieces.
  5. While the turkey rests, combine the romaine, pinto beans, red bell pepper, cucumber, cherry tomatoes, red onion and jalapeño in a large bowl.
  6. Whisk the vinaigrette again, pour it over the salad and toss well.
  7. Divide among four plates, top with the chopped turkey, then scatter the queso fresco and toasted pumpkin seeds over each and serve.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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