Turkey Taco Salad
- Prep Time 15 min.
- Cook Time 20 min.
- Serves 12
Submitted by Sheryl Barney
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1. Ingredients
- 1 pound extra-lean ground turkey breast
- 1 head iceberg lettuce - rinsed, dried, and chopped
- 6 green onions, chopped
- 1 (15 ounce) can kidney beans, drained and rinsed
- 2 cups shredded Cheddar cheese
- 1/2 cup diced dill pickles
- 1/2 cup sliced black olives
- 2 cups fat-free mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon white wine vinegar
- 3/4 cup taco sauce
- 1 (14.5 ounce) package low-fat baked tortilla chips
Nutrition Info
Per Serving
- Calories: 340 kcal
- Carbohydrates: 45 g
- Dietary Fiber: 5 g
- Fat: 11 g
- Protein: 16 g
- Sugars: 6 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Place turkey in a large deep skillet, season with garlic salt and cook over medium high heat until fully cooked. Crumble and set aside to cool.
- Mix together the turkey, lettuce, green onions, kidney beans, cheese, pickles and olives.
- Whisk together the mayonnaise, lemon juice, vinegar and taco sauce.
- Pour dressing over salad and refrigerate. Before serving, mix in 2 cups broken tortilla chips. Garnish with whole chips and serve.
Yield: 12 servings
3. Still Hungry?
Lots of flavors and textures in this hearty turkey salad that is also low-fat. The dressing is zesty - fat-free mayonnaise, lemon juice, vinegar, and taco sauce. For a bit of crunch, tortilla chips are folded into the salad at the last minute.
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