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Turkey Taco Salad

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

Course Salad
Cuisine Healthy
Prep Time 25 minutes
Total Time 25 minutes
Servings 4 -6 large salads
Calories 136 kcal
Author Chelsea

Ingredients

  • 1 tablespoon olive oil
  • 1/3 cup yellow onion, diced
  • 2 small sweet bell peppers, chopped (I used 1 red, 1 yellow)
  • 2 teaspooons minced garlic
  • 1 package (16 ounces) Butterball Ground Turkey
  • 1 packet taco seasoning
  • 1-1/2 cups salsa OR picante sauce
  • 1 can chili beans in sauce OR kidney beans (chili beans undrained and kidney beans drained and rinsed)
  • Salt and pepper, to taste
  • 8 cups chopped romaine lettuce
  • 2 tablespoons fresh cilantro leaves
  • Optional toppings: chopped tomatoes, shredded cheddar cheese, fresh lime juice, fresh cilantro, ripe avocados, and tortilla strips

Dressing

  • 1 large lime (1/2 teaspoon zest and 2-3 tablespoons juice)
  • 2 tablespoons traditional ranch seasoning mix (not prepared)
  • 1/2 - 1 teaspoon minced garlic
  • 1 tomatillo, husk removed and coarsely chopped
  • 1/2 of 1 bunch fresh cilantro
  • 1/2 jalapeno
  • 1/2 cup regular mayo
  • 1/2 cup buttermilk
  • Salt and pepper

Instructions

  1. In a large skillet over medium high heat, add the olive oil. Once the oil is shimmering, add in the diced onion, chopped peppers, and garlic. Stir occasionally for 4-5 minutes. Add in the ground turkey and taco seasoning and cook another 5-7 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles.

  2. Stir in salsa or picante sauce and the kidney or chili beans and heat through. Add salt + pepper to taste. Remove from the heat.

  3. Divide the romaine lettuce evenly among four-six plates/bowl. 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 (directions to make it below) over the salads and enjoy immediately! (Do not assemble any salads that won't be enjoyed immediately; if you want leftovers store the lettuce, taco meat, and toppings all separately).

For the Dressing

  1. Zest and juice the lime. Add to the blender along with the DRY ranch seasoning mix, minced garlic, chopped tomatillo, cilantro (Just cut off the large stems, but the rest is fine), jalapeno, mayo, and buttermilk. Add salt & pepper to taste (I use 1/2 teaspoon salt and 1/4 teaspoon pepper)

  2. Blend until completely smooth. Taste and adjust to personal preference (more lime, more cilantro, more garlic, salt/pepper).

Recipe Notes

Nutrition for this salad widely varies on what you top the salad with, the amount of toppings, how much dressing, etc. I recommend adding your customized salad to My Fitness Pal. The Nutrition Label I've included, is for ONLY the base salad ingredients and does not include any salad toppings.