Turkey Taco Salad

Kids will enjoy this taco salad.

  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.
intermediate Level | 60 minutes Total time | 320 Calories


  • 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

Nutrition Information:

Total fat: 10 g; Saturated fat: 2.5 g; Trans fat: 0 g; Cholesterol: 70 mg; Sodium: 610 mg; Carbohydrates: 29 g; Fiber: 7 g; Sugars: 6 g; Protein: 26 g; Vitamin D: .1 mcg; Calcium: 78 mg; Iron: 2.8 mg; Potassium: 541 mg

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