Turkey Taco Salad
Taco salads are usually served in deep-fried taco shells, but all you lose by leaving out the shell is a lot of extra fat and calories. This flavorful turkey salad has crumbled low-fat corn chips right in the mix, so you'll never miss the taco shell--or the fat.
  • 1 tablespoon olive oil
  • 1/2 pound lean ground turkey breast
  • 1-1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 can (11 ounces) no-salt-added corn kernels, drained
  • 3/4 cup fresh refrigerated salsa
  • 2 tablespoons canned chopped mild green chilies
  • 3 cups shredded iceberg lettuce
  • 1 cup shredded carrots
  • 2 ounces baked blue or yellow tortilla chips, crumbled
  • 1 large tomato, coarsely chopped
  • 1/4 cup chopped sweet red or white onion
  • 1/4 cup shredded Cheddar cheese

1. In large nonstick skillet, heat oil over over medium-high heat. Crumble in turkey and sprinkle with chili powder, cumin, and salt, stirring to mix. Cover and cook, stirring often to break up chunks, 3 to 4 minutes, or until turkey is cooked through.

2. Stir in corn, salsa, and green chilies; cover and cook 1 minutes or just until heated through.

3. On individual salad plates, make a bed of lettuce and carrots. Top with turkey mixture. Sprinkle with crumbled tortilla chips, tomato, onion, and cheese.

Nutritional Information
Per serving: 341 calories, 15g total fat, 4.1g saturated fat, 6.2g monounsaturated fat, 2.5g polyunsaturated fat, 4.9g dietary fiber, 22g protein, 32g carbohydrate, 79mg cholesterol, 577mg sodium.
Good source of: beta-carotene, fiber, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

Prep Time