Turkey Taco Salad

Dinner for two—Here’s a hearty, healthy spin on a classic taste combo; filling you up while keeping it fresh!



  • 2 multigrain tortillas, cut into 1/4-inch-thick strips
  • 4 tsp plus 3 Tbsp safflower oil
  • 1/2 small yellow onion, diced
  • 1/2 lb ground turkey
  • 3/4 cup black beans, drained, rinsed
  • 3/4 cup fresh cooked corn kernels
  • 2 Tbsp chili powder
  • 2 Tbsp lime juice, plus lime wedges
  • 1 large scallion, finely chopped
  • 3 0z baby spinach leaves
  • 1/2 cup cilantro leaves
  • 1 avocado, cubed
  • 1/4 cup store-bought pico de gallo (optional)



  1. Heat oven to 400 degrees. Arrange tortilla strips in a single layer on a baking sheet. Bake until crisp and golden brown, about 6 minutes, set aside.
  2. Meanwhile, heat 4 tsp of the oil in a large skillet over medium-high heat. Add onion and cook until soft and translucent, about 4 minutes.
  3. Add turkey and heat until cooked through, about 6 minutes. Drain off any liquid.
  4. Add beans, corn, and chili powder and cook until well combined and heated through, about 3 minutes. Season with salt an pepper to taste. Remove from heat; cool to room temperature.
  5. Whisk together remaining 3 Tbsp of oil, lime juice and scallion; season with salt and pepper to taste.
  6. Divide spinach and cilantro among 2 plates. Top with turkey mixture, avocado, tortilla strips, and pico de gallo. Serve with lime-scalllion dressing and lime wedge.


I spotted this recipe in a recent issue of Redbook Magazine. We made a few adjustments by totally omitting the tortilla strips, using canola instead of saffron oil when cooking the onions, substituting a good EVOO in the vinaigrette, and dicing a white onion instead of a yellow one. You could also substitute tofu if you don’t eat meat.

This is definitely a keeper!

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