Healthy Taco Salad with Ground Turkey (High Protein!)
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
424 kcal
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Course
Main Course
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Cuisine
Mexican
Healthy Taco Salad with Ground Turkey (High Protein!)
Description
The recipe builds layered flavors starting with ground turkey cooked and seasoned in Mexican style. A bed of romaine lettuce serves as the fresh, crisp base, complemented by canned corn kernels, black beans for fiber and texture, and halved cherry tomatoes for juiciness. Shredded Mexican cheese introduces mild, melty richness.
Crunchy tortilla strips are baked from cut fajita-sized flour tortillas coated with cooking spray, salt, and pepper, adding a crisp element without frying. The salsa yogurt dressing is a blend of plain nonfat Greek yogurt and salsa, providing a cool and tangy finish that ties the ingredients together without overpowering.
Portioned to serve four, each salad is assembled fresh by combining most ingredients with the dressing and topping with tortilla strips. Components can be stored separately to preserve freshness and texture, making this a convenient option for healthy meal planning.
To accommodate dietary needs, the recipe can be modified with gluten-free or dairy-free substitutes as noted. Proper storage in airtight containers keeps the salad crisp and flavorful for several days.
Ingredients
For all the Taco Salads:
- 2 tortilla fajita-size
- 8 cups romaine lettuce
- 1 batch ground turkey Mexican
- 1 (11-oz.) corn drained, Mexican, canned
- 1 (15-oz.) black beans rinsed and drained, canned
- 1 cup cherry tomato halved - or regular tomato chopped
- 1/2 cup Mexican cheese shredded, 56g
- 1/4 cup cilantro freshly chopped
Salsa Yogurt Dressing:
- 1/2 cup Greek yogurt plain nonfat, (120g
- 1/2 cup salsa 120g
Instructions
- Preheat the oven to 425 degrees F. Cut the tortillas into 1/2-inch strips.
- Spray both sides of the strips generously with cooking spray and sprinkle with salt and pepper. Bake for 7-8 minutes, flipping halfway, then remove from the oven.
- Meanwhile, prepare the salsa yogurt dressing by whisking together the yogurt and salsa in a bowl.
- To serve, add 1/4 of all the ingredients to a bowl (add everything but the tortilla strips) then add 1/4 cup of the salsa yogurt dressing. Toss to combine. Then top with tortilla strips and enjoy! For each salad (makes 4): 2 cups romaine lettuce, 1/2 cup Mexican Ground Turkey (85g), 1/3 cup corn (85g), 1/4 cup black beans (60g), 1/4 cup tomatoes, 2 Tbsp shredded cheese (14g), 1 Tbsp chopped cilantro, 1/4 cup Salsa Yogurt Dressing (60g)
Notes
- For gluten-free options, use gluten-free or corn tortillas for the baked strips.
- Dairy-free adaptations include substituting Mexican cheese and Greek yogurt with plant-based alternatives.
- Store the salad in airtight containers in the refrigerator for 3-4 days; keep tortilla strips separately at room temperature to maintain crispness.
- Keep the salsa yogurt dressing in a separate container and add it just before serving to prevent sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Serving | 1 salad | |
| Calories | 424kcal | 21% |
| Carbohydrates | 36.8g | 12% |
| Protein | 41g | 82% |
| Fat | 12.5g | 19% |
| Saturated Fat | 5.5g | 28% |
| Fiber | 10.5g | 42% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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