Turkey Taco Salad

Turkey Taco Salad
3.7 from 3 ratings
Recipe excerpted from Fast and Easy Five-Ingredient Recipes: A Cookbook for Busy People by Philia Kelnhofer. My friend who is a busy mom taught me how to make this salad, and now I make it all the time on nights when I’m short on time but want a delicious salad. It takes a total of 20 minutes to make and is great for a quick dinner salad or for lunch the next day.Click here to purchase your own copy of the book. 
  • 1 cup salsa, store bought or homemade (page 220), divided
  • 1 pound extra-lean ground turkey (see notes)
  • 6 to 8 cup romaine lettuce
  • 1 cup shredded cheese
  • 2 cup tortilla chips
  1. NOTES
  2. Instead of using ground turkey, you could make salsa slow cooker chicken as a topping: Simply put 1 pound of chicken breast in a slow cooker and cover it with 1/2 cup of the salsa and a pinch of salt. Cook on low for 8 hours or on high for 4 hours, then shred when done. This salad is good served with either warm or cold cooked ground turkey. If making this salad for eating at a later time, just cook the ground turkey and salsa and store it in an airtight container in the fridge until ready to use. You could use a number of add-ins with this salad; for example, a dollop of sour cream or some olives—the possibilities are endless.
  3. 1. Pour 1/2 cup of the salsa into a large skillet. Add the ground turkey and cook on high heat, breaking it up as it cooks, for 15 minutes, or until the turkey is cooked through.
  4. 2. Place the lettuce in a large bowl or four small bowls.
  5. 3. When the turkey is done, spoon on top of the lettuce, pour the remaining 1/2 cup of salsa on top of the turkey, then add the cheese and tortilla chips (I like to crush some of the tortilla chips).
  6. 4. Mix the salad and enjoy.