Turkey Taco Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
1169 kcal
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Course
Main Course
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Cuisine
Tex-Mex
Turkey Taco Salad
Description
Turkey Taco Salad showcases seasoned ground turkey mixed with onion and black beans simmered in chicken stock, creating a hearty filling atop chopped romaine lettuce. The preparation finishes with a bright homemade Catalina dressing that blends olive oil, ketchup, honey, red wine vinegar, and spices for a balanced tang and mild sweetness. Optional toppings, such as avocado, corn, sour cream, shredded cheese, salsa, and crushed tortilla chips, add layers of taste and texture, from creamy to crunchy.
The cooked turkey and bean mixture is browned and deglazed to infuse flavor, while the dressing is shaken together from simple pantry ingredients, allowing for quick assembly. This salad provides a combination of protein, fiber, and fresh greens, suitable for a substantial lunch or light dinner.
For best results, keep the turkey mixture separate from salad greens until serving to maintain crispness. The dressing stores well refrigerated in a mason jar, and the meat mixture can be refrigerated for several days, making this recipe convenient for meal prep or leftovers.
Ingredients
Taco Salad
- 2 tablespoons extra virgin olive oil
- 1 lb. ground turkey
- 1 ½ tablespoons taco seasoning
- 1 onion about 1 cup diced, small
- 15 oz. black beans drained
- ½ cup chicken stock
- 8 cups romaine lettuce or the salad green of your choice, chopped
Optional Toppings
- 1 avocado sliced
- 15.25 oz. sweet corn drained, whole kernel
- ½ cup sour cream
- ¾ cup cheese pepperjack and sharp Cheddar are my favorites, shredded
- ½ cup salsa
- ½ tortilla chips 9 oz bag, crushed
Homemade Catalina Dressing
- ½ cup extra virgin olive oil
- ¼ cup ketchup
- ¼ cup honey
- ¼ cup red wine vinegar
- 1 teaspoon Worcestershire sauce
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
Instructions
Cook the Meat
- Heat the olive oil over medium-high heat in a large skillet.
- When warm, add the turkey, onion and taco seasoning. Cook until browned and cooked through.
- Deglaze the pan with the chicken stock, and add the black beans, stirring into the turkey and onion mixture.
- Cook until the beans are warmed through, and the chicken stock has been absorbed into the mixture. Remove from the heat.
Make the Dressing
- Pour the olive oil, ketchup, honey, red wine vinegar, Worcestershire, salt, pepper, paprika and onion powder into a mason jar. Shake thoroughly until well combined. Set aside.
Prepare the Salads
- In a large bowl, prepare the salads. Measure out the romaine, then top with the turkey mixture and desired toppings. Pour the dressing on top of the salads, and enjoy immediately.
Notes
- This recipe allows swapping ground turkey for beef or chicken depending on preference.
- Store the cooked meat mixture separately in an airtight container in the refrigerator for 3 to 4 days to keep it fresh.
- The homemade Catalina dressing can be kept in a sealed jar in the fridge for up to two weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1169 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 1169kcal | 58% |
| Carbohydrates | 80g | 27% |
| Protein | 50g | 100% |
| Fat | 76g | 117% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 52g | 306% |
| Trans Fat | 1g | 50% |
| Cholesterol | 159mg | 53% |
| Sodium | 1295mg | 54% |
| Fiber | 18g | 72% |
| Sugar | 31g | 62% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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