Mexican Turkey Salad (Leftover)

Ingredients

• 12 ounces cold cooked turkey
• cut into cubes
• 3 shallots
• peeled and thinly sliced
• 1 red pepper
• deseeded and sliced
• 1 yellow pepper
• deseeded and sliced
• 1 ripe avocado
• 4 ounces cooked sweetcorn or 4 ounces baby corn
• 4 ounces cherry tomatoes
• 1 teaspoon whole grain Dijon mustard
• salt & freshly ground black pepper
• 2 teaspoons clear honey
• warmed
• 3 tablespoons lime juice
• lettuce leaf
• 1 red chili pepper
• Deseeded and thinly sliced
• tortilla chips

Instructions

1. Mix the turkey cubes with the shallots and peppers.
2. Cut the avocado in half, discard the stone, then peel and cut into cubes.
3. Add to turkey with the sweetcorn and tomatoes.
4. Blend the mustard with the seasoning and honey then stir in the olive oil and lime juice.
5. Pour over the turkey mixture and toss lightly together.
6. Arrange the lettuce leaves on a platter and spoon the turkey salad on top.
7. Scatter with the chili pepper, serve with chips.