~Mexican Chef's Turkey Salad

Start to finish 20 minutes
Makes 4 servings

1 Pound ground uncooked turkey breast                                                            
3/4 Cupe water
1 Packet chili seasoning mix
1/2 Cup cilantro-flavored salsa
1/2 Cup Thousand Island salad dressing
8 Cup packaged romaine lettuce
1 1/3 Cups kidney beans, rinsed and drained
1 Cup frozen corn, thawed
2 Tomatoes cut
2 Green onions, sliced
1/4 Cup Jalapeno smoke house almonds (optional)

1. Coat a nonstick skillet with cooking spray. Add turkey; cook and stir until turkey is brown. Drain; stir in water and chili seasoning mix. Bring to a boil; reduce heat. Simmer for 5 minutes, stiring occasionally. Remove from heat and; set aside.

2. For dressing, in a small bowl, stir together salsa and salad dressing.

3. In a large bowl, toss romaine with half of the dressing. Divide among 4 or 2 ( you can save the rest for later or another day or if your husband is like mine.. then a serving of 4 is perfect lol) chilled plates. Divide turkey, kidney beans, corn and tomatoes among plates. Sprinkle the green onions. Garnish with almonds (optional).  Serve with remaining dressing and enjoy a nice mexican chef's salad!

~Psalm 112 1-2
Blessed is the man who fears the Lord,
who finds great delight in his
commands.