Healthy Taco Salad with Ground Turkey (High Protein!)

Healthy taco salad with ground turkey in bowls with forks with salsa yogurt dressing on the side.

Healthy Taco Salad with Ground Turkey (High Protein!)

Course: Main Course

Cuisine: Mexican

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 424kcal

Author: Lauren

This Healthy Taco Salad with Ground Turkey will quickly become your new favorite go-to meal! It's perfect to throw together on a busy weeknight or to meal prep for quick lunches throughout the week. Fresh, flavorful, energizing and filling, and with the most delicious salsa yogurt dressing!

Print Recipe

Equipment

Baking sheet

Ingredients

For all the Taco Salads:

2 fajita-size tortillas
8 cups romaine lettuce
1 batch Mexican Ground Turkey
1 (11-oz.) can Mexican corn drained
1 (15-oz.) can black beans rinsed and drained
1 cup cherry tomatoes halved - or regular tomato chopped
1/2 cup shredded Mexican cheese (56g)
1/4 cup freshly chopped cilantro

Salsa Yogurt Dressing:

1/2 cup plain nonfat Greek yogurt (120g)
1/2 cup salsa (120g)

Instructions

Preheat the oven to 425 degrees F. Cut the tortillas into 1/2-inch strips.
Spray both sides of the strips generously with cooking spray and sprinkle with salt and pepper. Bake for 7-8 minutes, flipping halfway, then remove from the oven.
Meanwhile, prepare the salsa yogurt dressing by whisking together the yogurt and salsa in a bowl.
To serve, add 1/4 of all the ingredients to a bowl (add everything but the tortilla strips) then add 1/4 cup of the salsa yogurt dressing. Toss to combine. Then top with tortilla strips and enjoy!
For each salad (makes 4): 2 cups romaine lettuce, 1/2 cup Mexican Ground Turkey (85g), 1/3 cup corn (85g), 1/4 cup black beans (60g), 1/4 cup tomatoes, 2 Tbsp shredded cheese (14g), 1 Tbsp chopped cilantro, 1/4 cup Salsa Yogurt Dressing (60g)

Notes

To make gluten-free: use gluten-free tortillas or corn tortillas

To make dairy-free: use dairy-free shredded cheese and Greek yogurt

To store: store healthy taco salad in an airtight container in the fridge for 3-4 days. Keep tortilla strips in an airtight container or bag at room temperature. Store salad dressing in a separate container in the fridge and add right before eating. These little 2oz containers are perfect for storing dressing (separately) from the salad in meal prep containers.

Nutrition