Leftover Turkey Taco Salad with Salsa Dressing

Prepare the fresh vegetables: Wash, dry, and chop 1 head romaine lettuce into bite-sized pieces. Wash and finely chop 0.25 cup fresh cilantro. Cut 1 medium lime in half and squeeze 1 tbsp of fresh juice into a small bowl. Dice the reserved 1/2 leftover avocado from Day 2.

Prepare the beans and corn: Drain and rinse 0.5 cup canned black beans. Thaw 0.5 cup frozen sweet corn by placing it in a small microwave-safe bowl with 1 tbsp of water and microwaving on high for 45 seconds, then drain any excess water.

Reheat the turkey: Place the 12 oz leftover cooked ground turkey from Day 2 in a microwave-safe bowl. Cover with a damp paper towel and microwave on high for 1 to 2 minutes until warmed through.

Make the salsa dressing: In a small bowl, whisk together 0.75 cup salsa and the 1 tbsp fresh lime juice until well combined.

Assemble the salad: In a large mixing bowl, toss the chopped 1 head romaine lettuce, the drained 0.5 cup black beans, the warmed 0.5 cup sweet corn, and the chopped 0.25 cup fresh cilantro with the prepared salsa dressing.

Serve: Divide the dressed salad between two plates. Top each portion with 6 oz of the warmed leftover ground turkey and half of the diced 1/2 leftover avocado. Serve with 3 oz baked tortilla chips on the side or crushed over the top.