This is a low fat, low calorie ground turkey taco salad. If you have leftover cooked turkey on hand simply chop it up. You'll need about 3 cups.
Ingredients
- extra-lean ground turkey breast: 1 pound
- head iceberg lettuce - rinsed, dried, and: 1 piece (chopped)
- green onions: 6 piece (chopped)
- kidney beans: 1 can (15 ounce can, drained and rinsed)
- cheddar cheese: 2 cups (shredded)
- dill pickles: 0.5 cup (diced)
- black olives: 0.5 cup (sliced)
- fat-free mayonnaise: 2 cups
- lemon juice: 1 tsp
- white wine vinegar: 1 tsp
- taco sauce: 0.75 cup
- low-fat baked tortilla chips: 1 pack (14.5 ounce pack)
Metric Conversion
Stages of cooking
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Place turkey in a large deep skillet, season with garlic salt and cook over medium high heat until fully cooked. Crumble and set aside to cool.
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Mix together the turkey, lettuce, green onions, kidney beans, cheese, pickles and olives.
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Whisk together the mayonnaise, lemon juice, vinegar and taco sauce.
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Pour dressing over salad and refrigerate. Before serving, mix in 2 cups broken tortilla chips. Garnish with whole chips and serve.
