Turkey Taco Salad

Kids will enjoy this taco salad.


  • 6 corn tortillas
  • 2 t olive oil, divided
  • 1 t sea salt
  • 1 lb ground turkey (95% lean) or boiled and shredded turkey breast
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1 medium head of lettuce, shredded
  • 2 medium tomatoes, chopped
  • green onions, chopped
  • c chopped celery
  • 1 red bell pepper, cut into ½ inch pieces
  • 3 radishes cut into ½ inch pieces
  • 2 T chopped fresh cilantro, and cilantro sprigs for garnish
  • 1 orange cut in wedges
  • salsa
  • fresh lime wedges


  1. To make the tortilla chips:
  2. Preheat oven to 400 degrees F. Use 1 teaspoon of olive oil to brush oil on each side of each tortilla.
  3. Cut tortillas into bite-size triangles. Place tortilla chips on a baking sheet and lightly salt the tortillas.
  4. Bake tortillas for 5-7 minutes. Set aside.
  5. To prepare the ground turkey and beans:
  6. Heat 1 teaspoon olive oil in a nonstick skillet over medium heat until hot. Brown ground turkey for 10 minutes or until turkey is no longer pink. Break ground turkey into crumbles.
  7. Heat beans in a pot until hot. Remove from heat.
  8. To prepare the salad:
  9. In a large salad bowl, combine lettuce, tomatoes, onions, celery, red bell pepper, radishes and chopped cilantro. Add cooked turkey and toss gently.
  10. Place tortilla chips on a plate and add salad mixture and beans on top.
  11. Garnish with cilantro sprigs and salsa. For added flavor, sprinkle the salad with fresh orange juice and lime juice.
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