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large square serving platter topped with lettuce, tomato, cucumber, avocado, sauteed ground turkey, tortilla chips, and cheese, served with sour cream and lime wedges

Turkey taco salad

10
Points®
Total Time
23 min
Prep
15 min
Cook
8 min
Serves
4
Difficulty
Easy
To bump up the heat, scatter some thinly sliced fresh jalapeño over top.

Ingredients

Canola oil

2 tsp

Uncooked 93% lean ground turkey

1 pound(s)

Chili powder

1 tsp, ancho variety

Ground cumin

½ tsp

Table salt

¼ tsp

Salsa verde

1 cup(s)

Chopped romaine lettuce

10 oz

Tortilla chips

12 chip(s)

Shredded reduced fat Mexican-style cheese blend

½ cup(s)

Avocado

1 small, halved, pitted, peeled, and sliced

Grape tomatoes

1 cup(s), halved

English cucumber

½ small, sliced

Reduced fat sour cream

¼ cup(s)

Lime

4 wedge(s)

Instructions

  1. Heat oil in a large skillet over medium-high heat. Add turkey and cook, breaking it apart with a wooden spoon, until no longer pink, about 3 minutes. Stir in chili powder, cumin, and salt and cook, stirring, 1 minute. Stir in ½ cup salsa and cook until heated through, 1 to 2 minutes.
  2. Divide lettuce among 4 plates. Top evenly with turkey mixture, tortilla chips, cheese, avocado, tomatoes, cucumber, and sour cream. Drizzle salads with remaining ½ cup salsa and serve with lime wedges.
  3. Serving size: 1 salad

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