Turkey Taco Salad

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.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 343 Calories

Ingredients

• 1 teaspoon lemon juice
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 head iceberg lettuce - rinsed, dried, and chopped
• 2 cups shredded Cheddar cheese
• ½ cup sliced black olives
• 1 (14.5 ounce) package low-fat baked tortilla chips
• 6 green onions, chopped
• 1 teaspoon white wine vinegar
• ¾ cup taco sauce
• 1 pound extra-lean ground turkey breast
• ½ cup diced dill pickles
• 2 cups fat-free mayonnaise

Recipe Instructions

Step 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.

Step 2

Mix together the turkey, lettuce, green onions, kidney beans, cheese, pickles and olives.

Step 3

Whisk together the mayonnaise, lemon juice, vinegar and taco sauce.

Step 4

Pour dressing over salad and refrigerate. Before serving, mix in 2 cups broken tortilla chips. Garnish with whole chips and serve.