Corn Salad with Oven Roasted Turkey Breast

Cook Time:
10 minutes
Serving Size:


  • 4 oz. Eckrich Deli® Oven Roasted Turkey Breast, cut into cubes
  • 1-1/2 cups frozen whole kernel yellow corn, thawed
  • 1/2 cup sliced celery
  • 1/4 cup diced red bell pepper
  • 2 tablespoons sliced ripe olives
  • 1 tablespoon minced fresh cilantro
  • 1/4 cup Italian dressing
  • 1/2 teaspoon ground cumin
  • Fresh spinach leaves


Fresh vegetables and turkey cubes tossed in a zesty Italian dressing.

  1. Toss together chicken, corn, celery, bell pepper, olives and cilantro in medium bowl. Mix dressing and cumin in measuring cup. Pour dressing over corn mixture and toss to coat.
  2. To Serve, line 2 plates or take-to-work containers with spinach leaves. Place corn salad in center of plate. If desired, corn salad may be made ahead and assembled just before serving.