“Turkey often only gets a look in at Christmas, but it’s a good source of lean protein that’s generally available all year round," says Jamie. Paired with avocado, it makes for a cracking salad. I’ve called it LA-style because it melds Mexican flavours and fresh produce in a very Californian way. ”
2 skinless free-range turkey breasts , or about 600g free-range chicken, if you prefer
2 ripe avocados
4 tablespoons fat-free plain yoghurt
2 limes , plus extra to serve
1 fresh jalapeno or red chilli
1 large bunch of coriander
2 corn tortillas
4 rashers of higher-welfare smoked streaky bacon
1 cos lettuce
1 little gem lettuce
1-2 prink or red grapefruit
mixed baby cress , optional
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Preheat the oven to 180C/gas 4. Place a griddle pan over a high heat. Mix the cayenne pepper, paprika, white pepper and oregano with a good pinch of sea salt and a little oil and rub all over the turkey breasts. Put the turkey in the pan, turn the heat to medium, and cook for 20 to 25 minutes, turning halfway.
Meanwhile, make the salad and dressing. Halve, destone and peel one of the avocados, then blitz in a blender with the yoghurt, lime juice, chilli, most of the coriander and a good drizzle of oil until you have a creamy dressing. Season to taste, add a splash of water to loosen, if needed, then set aside.
Slice the corn tortilla into 1cm strips, place onto a baking tray and bake in the oven for a few minutes, until golden and crisp.
When your turkey is almost cooked, add the bacon to the pan for the last few minutes to crisp up. Once done, transfer the turkey to a board to rest, then thinly slice.
Cut the lettuces into wedges, then crudely toss in a bowl with the turkey and avocado dressing, then scatter over a board. Crumble over the bacon, add the tortilla strips, then use a spoon to scoop out little nuggets of the remaining avocado and add these.
Peel and segment the grapefruit, then scatter over the board with the cress (if using), and the remaining coriander leaves. Serve with lime wedges for squeezing over.