Turkey Taco Salad
Turkey Taco Salad
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.
Servings
4
Ingredients
- 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
Directions
- NOTES
- 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.
- 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.
- 2. Place the lettuce in a large bowl or four small bowls.
- 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).
- 4. Mix the salad and enjoy.