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Turkey Taco Salad

Yield 4 Servings

Ingredients

  • 1 tablespoon vegetable oil
  • 1 1/4 pounds (93% lean) ground turkey
  • 1 1/2 tablespoons reduced-sodium taco seasoning
  • 1 1/2 cups finely diced mixed bell peppers
  • 1 (12 oz.) bag romaine iceberg lettuce blend
  • 1 tablespoon distilled white vinegar
  • 4 ounces extra-sharp Cheddar cheese, shredded (1 cup)
  • 2 cups salted tortilla chips, broken into bite-size pieces
  • 2 scallion greens, thinly sliced

Nutrition Information

  • calories 423
  • fat 25 g
  • satfat 10 g
  • protein 38 g
  • carbohydrate 14 g
  • fiber 3 g
  • cholesterol 120 mg
  • sodium 517 mg

How to Make It

  1. Heat oil in a large, nonstick skillet over medium heat. Add turkey and cook for 3 minutes, breaking up the meat into clumps. Sprinkle seasoning on turkey and cook, stirring, until meat is cooked through, about 3 more minutes.

  2. Transfer turkey and any juices to a large salad bowl. Add bell pepper, lettuce and vinegar; toss well. Add cheese, chips and scallion greens, then toss again. Serve at once.