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Turkey Taco Bowl

4.6
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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
65 min
SERVINGS
12 servings
Dinner
Turkey Taco Bowl
Ingredients
  • 1 pound extra-lean ground turkey breast
  • 1 head iceberg lettuce - rinsed, dried, and chopped
  • 6 green onions, chopped
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 2 cups shredded Cheddar cheese
  • 1/2 cup diced dill pickles
  • 1/2 cup sliced black olives
  • 2 cups fat-free mayonnaise
  • 1 teaspoon lemon juice
  • 1 teaspoon white wine vinegar
  • 3/4 cup taco sauce
  • 1 (14.5 ounce) package low-fat baked tortilla chips
Instructions
1
Preheat a large, deep skillet over medium-high heat. Add the turkey and sprinkle with garlic salt, then cook until it reaches a safe internal temperature.
2
Remove the cooked turkey from the skillet and let it rest for a few minutes before breaking it into smaller pieces. Set the turkey aside to cool completely.
3
In a large bowl, combine the turkey, crisp lettuce leaves, chopped green onions, kidney beans, shredded cheese, diced pickles, and pitted olives.
4
In a separate bowl, whisk together the mayonnaise, freshly squeezed lemon juice, apple cider vinegar, and taco sauce until well combined.
5
Pour the dressing mixture over the salad ingredients and refrigerate for at least 30 minutes to allow the flavors to meld.
6
Just before serving, mix in 2 cups of crushed tortilla chips into the salad. Top with whole tortilla chips and serve immediately.