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Turkey Taco Salad

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Turkey Taco Salad
4 servings Easy
Total: Active:
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Ingredients (13)

  • 1 tablespoon olive oil
  • 12 ounces ground turkey
  • 1 medium red bell pepper, diced
  • 1 small yellow bell pepper, diced
  • 1/3 cup chopped onion
  • 3 garlic cloves, minced
  • 1 1/2 cups salsa
  • 1/2 cup canned red kidney beans, rinsed and drained
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 8 cups torn romaine lettuce
  • 2 tablespoons fresh cilantro leaves
  • Suggested toppings: chopped tomatoes, shredded cheddar cheese, crushed tortilla chips
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Nutritional Information
  • Calories259
  • Fat10.96g
  • Saturated fat2.36g
  • Trans fat0.09g
  • Carbs21.34g
  • Fiber6.88g
  • Sugar7.51g
  • Protein22.29g
  • Cholesterol58.68mg
  • Sodium869.29mg
  • Nutritional Analysis per serving (4 servings) Powered by

This healthy, reimagined taco salad recipe (adapted from Taste of Home) can be on the table in 30 minutes.


  1. 1Heat the olive oil in a large skillet over medium heat. Add the turkey, peppers, onion, and garlic and cook until turkey is no longer pink and the vegetables are tender, about 8 minutes. Break up the turkey into crumbles as it cooks.
  2. 2Stir in the salsa, beans, chili powder, and cumin and heat through, about 3 minutes.
  3. 3Divide the romaine among four serving plates. Top with the turkey mixture and sprinkle with the cilantro and suggested toppings.
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