turkey taco salad

Delicious Turkey Taco Salad is packed with veggies and a delicious creamy cilantro dressing! Ground turkey is cooked with veggies, taco seasonings, and salsa to create a moist, flavor-packed taco meat. That meat is added to a bed of lettuce, topped with your favorite taco salad toppings, and coated in a creamy flavorful dressing.

Turkey Taco Salad

olive oil

(70 grams) yellow onion, (diced (~1/2 large onion) (See Note 1))

(126 grams) diced sweet bell peppers, ((2 small or 1 large))

teaspooons minced garlic

ounces) turkey

taco seasoning ((See Note 2))

(235 grams) salsa

(15 ounces; 432 grams) chili beans beans

Salt and pepper, (to taste)

romaine lettuce, (washed & dried completely)

cilantro leaves

lime ((1/2 teaspoon zest and

traditional ranch seasoning mix ((not prepared))

garlic garlic

(~1/2 cup; 60 grams) tomatillo, (husk removed and coarsely chopped)

cilantro

jalapeño

(95 grams) regular mayo

buttermilk

Salt and pepper

DRESSING: Zest and juice the lime. Add to the blender along with the DRY ranch seasoning mix, minced garlic, chopped tomatillo, cilantro (I take a large bunch, separate it in half and twist to rip out half -- add that (stems are fine!), jalapeno, mayo, and buttermilk. Add salt and  pepper to taste. Blend until completely smooth. Taste and adjust to personal preference (more lime, more cilantro, more garlic, salt/pepper). Chill in the fridge to allow flavors to meld and intensify while making the salad.

TURKEY TACO MEAT: In a large skillet over medium high heat, add the olive oil. Once the oil is shimmering, add in the diced onion, diced pepper, and garlic. Stir occasionally for 5-7 minutes or until tender; reduce the heat if anything is burning. Add in the ground turkey and taco seasoning and cook another 5-7 minutes or until turkey is no longer pink breaking up turkey into crumbles as you cook. Stir in the salsa or picante sauce and the kidney, black or chili beans and heat through. Add salt and pepper to taste. Cover with a lid and remove from the heat.

SALAD: Divide the romaine lettuce evenly among four to six plates/bowl or add to 1 large salad plate/platter. Add the fresh cilantro. Top with the taco turkey mixture and add your favorite toppings! In my opinion; freshly grated cheddar cheese, avocado, lime, chopped tomatoes, and tortilla strips are a must! Drizzle the dressing (see step 1) over the salads and enjoy immediately. Do not assemble any salads that won&#039;t be enjoyed immediately; if you want leftovers store the lettuce, taco meat, and toppings all separately.

https://embed.mediavine.com/videos/xjmr5clymlhmj5ay5zky

The most delicious turkey taco salad packed with veggies and an amazing cilantro dressing!

A quick and easy taco salad made with ground beef or turkey, served over crisp lettuce and topped with cheese, pico de gallo, sour cream, and a zesty taco salad dressing.

Taco Salad Recipe

jarred mild salsa

extra virgin olive oil

juice of 1/2 lime

lb 93% ground turkey (or beef

garlic powder

cumin

salt

chili powder

paprika

oregano

onion

bell pepper (minced)

water

tomato sauce (1/2 can)

romaine lettuce

pico de gallo

cheddar

lime wedges (for serving)

yogurt

guacamole (optional for topping)

Brown the turkey in a large skillet breaking it into smaller pieces as it cooks.

When no longer pink add dry seasoning and mix well.

Add the onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes, until the flavors meld and the sauce thickens.

Divide the meat equally between the 4 meal prep containers.

Meanwhile, while the meat is cooking, make the dressing: combine the salsa, olive oil and lime juice.

Divide the lettuce in 4 bowls, then divide the remaining ingredients on top. Finish with dressing and enjoy.

To Serve Right Away:

Divide the lettuce in 4 ziplock bags. Transfer dressing to 4 small containers.

Divide pico de gallo, sour cream or yogurt, if using and cheese in small containers. Cover and refrigerate.

To serve, remove the lettuce and containers, heat the meat then make a salad by placing the lettuce in a bowl or plate.

Top with the meat, pico de gallo, cheese and finish with dressing.

For Meal Prep:

This was the best turkey taco salad ever! I used a large scoop of guacamole and a small scoop of sour cream. Mixed it all up and added broken tortilla chips. Delicious! Will definitely make again!

Made this for lunches this week. As always, recipe did not disappoint

This is quickly becoming a favorite of mine. Very easy to make, stores well in the fridge and very quick to put together. Only thing I changed was add more peppers and onions to the taco meat.

I love your taco salad so much! I split it up into perfect servings and I've been eating it for lunch all week. Another one to go in the rotation.

OMG. This is absolutely delicious and so easy to make.  Another amazing recipe from Gina.  Thank you Gina for all the healthy delicious options

Exceeded my expectations.  I used both the optional sour cream and avocado and the outcome was a creamy and very delicious lunch....for several days.

Meal prepped this one for this week's lunches, and it is so good and full of flavor! It did mean bringing several containers to work to mix up, but so worth it. My coworker is very jealous of my lunch compared to her sandwich. :) Thank you, as always, for a great recipe!

This was super easy to make and we all loved it.

Delicious! Had to make a few changes but it came out great!

really good! i didn't have any ground meat at home so i sliced up some chicken breast. i also "fried" up a corn tortilla to break up on time for some crunch. will make this again.

Quite a filling salad, and worked perfectly for meal prep!

This recipe is awesome.  The turkey taco meat was very tasty, much better then the pre packaged taco seasoning mix.                                                The only thing missing was the crunchy taco shell that usually goes with it.              Problem solved,   I had to get a package of small corn taco shells for the codfish tacos.  I only used 8 for dinner so there were a lot left that I didn't know what I was going to use them for.  I found a recipe for home made baked tortilla chips.    They were perfect.  Two tortillas (12 chips) are 100 calories, just enough  to add that crunch that was missing.  It was well worth using some extra calories for.

I tried this today for my lunch at work. This was amazing. Loved it. Easy to make and tastes great!  I was worried this would not taste that great without chips but it was perfect just the way the recipe was.

Love this one, Gina! I really think the key with turkey is aggressive seasoning to overcome its tendency to be bland, and you nail it here. My husband loves this in taco form, and I eat it as a salad. I take basically all of your suggestions and add a can of black beans, some crumbled tortilla chips, and a bit of sour cream. A few more calories but worthwhile for how much I enjoy it.

https://www.youtube.com/watch?v=VCHe9d9-41M

This quick and easy Turkey Taco Salad can be enjoyed for dinner, or prepped for lunch for the week!

7 Freestyle Points • 312 Calories
PRINT RECIPE: https://www.skinnytaste.com/taco-salad-meal-prep/

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Top 2 turkey taco salad recipes from across the web

The most viewed turkey taco salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Turkey Taco Salad

Taco Salad Recipe

The most viewed turkey taco salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine