Turkey Taco Salad

Name: Turkey Taco Salad
Total time: 20 min
Yield: 12 Servings
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; ½ cup diced dill pickles; ½ cup sliced black olives; 2 cups fat-free mayonnaise; 🍋 1 teaspoon lemon juice; 1 teaspoon white wine vinegar; ¾ cup taco sauce; 1 (14.5 ounce) package low-fat baked tortilla chips

Cost $15, save $10

Source: Recommended by CookPal

20 Min
12 Servings
$15

Turkey Taco Salad

Cost $15, save $10

Source: Recommended by CookPal

20 Min
12 Servings
$15

INGREDIENTS

Main
- 🦃 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
- ½ cup diced dill pickles
- ½ cup sliced black olives
- 2 cups fat-free mayonnaise
- 🍋 1 teaspoon lemon juice
- 1 teaspoon white wine vinegar
- ¾ cup taco sauce
- 1 (14.5 ounce) package low-fat baked tortilla chips

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

343

Calories

17g
Protein
46g
Carbs
11g
Fats

💡 To save time, use pre-chopped lettuce and shredded cheese.For spice lovers, add some diced jalapeños for extra heat.This salad is best served fresh, but leftovers can be stored in the fridge for up to 24 hours.Feel free to substitute ground turkey with diced leftover turkey.