Turkey Taco Salad
Serves 4


1 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 pound lean ground turkey

3/4 cup low-fat sour cream
3/4 cup salsa

6 cups romaine lettuce (chopped)
3/4 cup little tomatoes (grape or cherry, halved)
1/2 small red onion (chopped)
1 cup shredded cheese (e.g. cheddar or Tex-Mex blend)
1/2 cup canned corn (drained)
1/2 cup black beans (drained)
1/2 avocado (sliced/chopped)
1 cup low salt corn chips  (crushed)
1 tablespoon fresh cilantro (chopped – optional)
Salt & pepper (to taste)


1. Add the oil, ground turkey, and spices to a skillet over medium-high heat. Cook the beef until it’s browned and cooked through, stirring occasionally (about 8-10 minutes). There should not be much (if any) fat to drain if you used lean ground turkey. Just spoon the excess fat out if needed.
2. While the turkey is cooking, start to prep your other salad ingredients, and make the dressing by mixing the sour cream and salsa together.
3. Add the salad ingredients to a large bowl. Once the turkey is done, let it cool for a few minutes. Add the turkey and chips to the salad last. Toss the salad with the dressing, season with salt & pepper as needed, and serve immediately.

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