Are you looking for a way to mix up your family’s weekly taco night? This salad is quick, easy, and most importantly, delicious. Adding a small amount of salsa directly to the cooked turkey is a good substitute for high salt taco seasoning. Look for jarred versions that are lower in salt or contain 140 milligrams of sodium or less per serving (you can find this on the Nutrition Facts label).
Turkey taco salad
- Cooking spray
- 12 ounces lean ground turkey
- 2 cups green pepper, washed and chopped
- 1 cup jarred salsa
- ¼ cup fresh cilantro, washed and chopped
- 4 cups of romaine lettuce, washed and chopped
- 2 cups tomato, washed and chopped
- 1 cup shredded reduced fat cheddar cheese
- 1 cup crumbled baked tortilla chips
- ¼ cup green onions, chopped
1. Spray a medium sauté pan with cooking spray. Cook turkey and pepper over medium-high heat until turkey is cooked through and temperature reaches 165 degrees on a meat thermometer.
2. Drain liquid from turkey mixture.
3. Next, add the salsa to the turkey mixture and cook on low heat for 10 minutes.
4. Remove from heat and mix in chopped cilantro.
5. Place 1 cup of lettuce on each of 4 plates.
6. For each serving, spoon 1 cup of turkey mixture over the lettuce and sprinkle each serving with ½ cup tomato, ¼ cup cheese, ¼ cup chips, and 1 tablespoon of onions.
This recipe is adapted from The Children’s Hospital of Philadelphia Nutrition in the Kitchen Cookbook