A substantial portion of lettuce, turkey, tomatoes, peppers, and cheese on a white plate, atop a wooden placemat with a linen tablecloth.

Turkey Taco Salad

Name: Turkey Taco Salad
Total time: 30 min
Yield: 5
Cuisine: Mexican
Ingredients: 1 (16-ounce) package JENNIE-O® Lean Ground Turkey; ½ cup CHI-CHI'S® salsa; 2 tablespoons red wine vinegar; 1 tablespoon chili powder; 1 (15-ounce) can kidney beans or garbanzo beans, rinsed and drained; 4 cups shredded lettuce, divided; 2 tomatoes, chopped; ½ cup chopped bell pepper; 6 tablespoons shredded Cheddar cheese; sour cream, if desired; 1 avocado, sliced, if desired

Looking for a lean twist on a classic Mexican salad? With this quick and simple Turkey Taco Salad recipe you can say yes to amazing taco flavors while also saying no to gluten. It’s carb-conscious, too!

Total Time

30 Minutes

Serving Size

5 Servings

(16-ounce) package JENNIE-O® Lean Ground Turkey

1/2

cup CHI-CHI'S® salsa

tablespoons red wine vinegar

tablespoon chili powder

(15-ounce) can kidney beans or garbanzo beans, rinsed and drained

cups shredded lettuce, divided

tomatoes, chopped

1/2

cup chopped bell pepper

tablespoons shredded Cheddar cheese

sour cream, if desired

avocado, sliced, if desired

Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.

Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.

Stir in salsa, vinegar, chili powder and beans; cook until hot.

On 5 plates, layer lettuce, turkey mixture, tomatoes, bell pepper and cheese.

Serve with sour cream and avocado, if desired.

Calories

270

Protein

25g

Carbohydrates

17g

Fiber

Sugars

Fat