Turkey Taco Salad

Turkey Taco Salad

This is a Gluten Free Recipe

Looking for a lean twist on a classic Mexican salad? With this quick, simple recipe you can say yes to amazing taco flavors while also saying no to gluten. It’s low in carbs, too!

Makes 5 servings 5
Prep time Under 15 minutes PTM
Total time Under 30 minutes PTM
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Nutritional Information

Calories 270 Fat 10g
Protein 25g Cholesterol 75mg
Carbohydrates 17g Sodium 410mg
Fiber 6g Saturated Fat 4g
Sugars 3g


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


STEP 1: Cook turkey as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer.

STEP 2: Stir in salsa, vinegar, chili powder and beans; cook until hot.

STEP 3: On six plates, layer lettuce, turkey mixture, tomatoes, bell pepper and cheese. Top with sour cream and avocado, if desired.

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey.

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