Turkey Taco Salad

Compared to the greasy dish served at many Mexican restaurants, this light Turkey Taco Salad is a dieter's dream. Instead of calorie-laden dressing, top with more tasty tomato salsa.

Turkey Taco Salad
Photo: Blaine Moats
Total Time:
25 mins


  • Nonstick cooking spray

  • 12 ounce uncooked ground turkey breast

  • 1 15 ounce can pinto beans, rinsed and drained

  • 1 cup frozen whole kernel corn

  • 1 cup salsa

  • ¼ cup water

  • 4 - 6 cup coarsely torn or shredded romaine lettuce

  • ¼ cup shredded reduced-fat cheddar cheese (1 ounce)

  • 2 ounce baked tortilla chips


  1. Lightly coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Add ground turkey to hot skillet; cook about 5 minutes or until no longer pink, using a wooden spoon to break up turkey as it cooks. Drain off any fat.

  2. Stir in beans, corn, salsa, and the water. Bring to boiling; reduce heat. Simmer, covered, for 2 to 3 minutes to blend flavors.

  3. Line four plates with lettuce. Top with hot turkey mixture; sprinkle with cheese. Serve with tortilla chips.

To Make Ahead:

Prepare as directed through Step 2. Cool turkey mixture; transfer to an airtight container. Cover and store in the refrigerator for up to three days. To serve, transfer turkey mixture to a large saucepan. Bring to boiling; reduce heat. Simmer, covered, for 5 to 10 minutes or until heated through. Continue as directed in Step 3.


Make Ahead

Nutrition Facts (per serving)

317 Calories
7g Fat
37g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 317
% Daily Value *
Total Fat 7g 9%
Saturated Fat 2g 10%
Cholesterol 46mg 15%
Sodium 857mg 37%
Total Carbohydrate 37g 13%
Total Sugars 5g
Protein 30g
Vitamin C 6.4mg 32%
Calcium 151mg 12%
Iron 2.9mg 16%
Potassium 634mg 13%
Folate, total 102.8mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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