Turkey Taco Salad
Description
Lots of flavors and textures in this hearty turkey salad that is also low-fat. The dressing is zesty - fat-free mayonnaise, lemon juice, vinegar, and taco sauce. For a bit of crunch, tortilla chips are folded into the salad at the last minute.
Ingredients
•
1 pound extra-lean ground turkey breast
•
1 head iceberg lettuce - rinsed, dried, and chopped
•
6 green onions, chopped
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1 (15 ounce) can kidney beans, drained and rinsed
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2 cups shredded Cheddar cheese
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1/2 cup diced dill pickles
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1/2 cup sliced black olives
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2 cups fat-free mayonnaise
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1 teaspoon lemon juice
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1 teaspoon white wine vinegar
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3/4 cup taco sauce
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1 (14 1/2 ounce) package low-fat baked tortilla chips
Directions
1
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.
2
Mix together the turkey, lettuce, green onions, kidney beans, cheese, pickles and olives.
3
Whisk together the mayonnaise, lemon juice, vinegar and taco sauce.
4
Pour dressing over salad and refrigerate. Before serving, mix in 2 cups broken tortilla chips. Garnish with whole chips and serve.