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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!

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servings Makes 5 servings 5
preparation time PREP Under 15 minutes
total time TOTAL Under 30 minutes

Ingredients

  • 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

Directions

  1. Cook turkey as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer. Stir in salsa, vinegar, chili powder and beans; cook until hot.
  2. On 5 plates, layer lettuce, turkey mixture, tomatoes, bell pepper and cheese.
  3. Serve with sour cream and avocado, if desired.

RECIPE NUTRITION INFORMATION

Per Serving

Calories270

Protein25g

Carbohydrates17g

Fiber6g

Sugars3g

Fat10g

Cholesterol75mg

Sodium410mg

Saturated Fat4g

MADE WITH

Lean Ground Turkey

Lean Ground Turkey

cooking temperature 165°F

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey

REVIEWS OF THIS RECIPE

Turkey Taco Salad