Directions

1. In a small food processor combine avocado, lime juice, water, vinegar, cilantro, garlic, salt and pepper until smooth. Cover and refrigerate until ready to use.
2. In a bowl, whisk orange rind and juice, oil, cilantro and chipotle pepper. Add turkey and turn to coat evenly. Let stand for 15 minutes or cover and refrigerate for up to 4 hours.
3. Place turkey on greased grill over medium-high heat for about 12 minutes or until no longer pink inside and thermometer reaches 170 F (77 C). Let stand 5 minutes before slicing.
4. In a large bowl, combine greens, broccoli slaw, tomatoes and corn. Toss with dressing. Divide among 4 plates and top with turkey. Place tortillas around salad and top with lime wedge to squeeze over top just before eating.