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Turkey Taco Salad Recipe

Turkey Taco Salad Recipe

I discovered this taco salad while I was on a health kick. My husband and I love it now. When I served it at a family birthday party, everyone eagerly asked for the recipe. —Angela Matson, Amboy, WA
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 12 ounces ground turkey
  • 1 medium sweet red pepper, chopped
  • 1 small sweet yellow pepper, chopped
  • 1/3 cup chopped onion
  • 3 garlic cloves, minced
  • 1-1/2 cups salsa
  • 1/2 cup canned kidney beans, rinsed and drained
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 8 cups torn romaine
  • 2 tablespoons fresh cilantro leaves
  • Optional toppings: chopped tomatoes, shredded cheddar cheese and crushed tortilla chips


  • 1. In a large skillet, cook turkey, peppers, onion and garlic over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain.
  • 2. Stir in salsa, beans, chili powder and cumin; heat through.
  • 3. Divide romaine among four plates. Top with turkey mixture; sprinkle with cilantro and toppings of your choice. Serve immediately. Yield: 4 servings.

Nutritional Facts

1 cup turkey mixture with 2 cups romaine (calculated without optional toppings) equals 275 calories, 13 g fat (4 g saturated fat), 58 mg cholesterol, 525 mg sodium, 21 g carbohydrate, 6 g fiber, 18 g protein. Diabetic Exchanges: 2 medium-fat meat, 1-1/2 starch.

Reviews for Turkey Taco Salad

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Reviewed Mar. 1, 2016

"This recipe is so delicious!! I followed everything except the peppers because I didn't have them on hand and cilantro because I do not like it and I also made my own salsa. The taste was superb! I am glad to have finally found my go-to turkey taco recipe."

Reviewed Feb. 13, 2016

"My husband and I LOVE this dish! So easy to make and very, very good!"

Reviewed Dec. 26, 2015

"Delicious and healthy."

Reviewed May. 7, 2015

"Excellent I made it exactly as stated in the recipe!"

Reviewed May. 6, 2015

"This was a delicious recipe exactly as is. I made it last night for Cinco de Mayo and it was a huge hit. Will definitely be making this again!"

Reviewed Aug. 26, 2014

"Yummy? very hard to find a healthy recipe that taste amazing. I hesitated at the beginning because there were only 3 reviews but the ingredients seemed right. My husband and I loved it and we decided it that is a repeat in our house. What worked best for us was to toss the lettuce and tomatoes with a dressing made of olive oil, lime, cilantro, salt and pepper prior to adding the meat. Also, I made my own tortilla chips. I bought soft tortillas, cut it in strips, mixed them with olive oil and put them in the oven for about 10 minutes. Thumbs up to the creator of this recipe!!"

Reviewed Aug. 20, 2013

"My friend and I hardly spoke until we finished a bowl of this salad; it's that good!!! Substituted parsley and lovage for the cilantro (not a fan), and topped it with tomatoes and shredded four cheese blend. Tortilla chips with a hint of lime went perfectly with this."

Reviewed Jun. 18, 2013

"I will certainly make this recipe again. We loved it from the first bite. I did make the meat mixture ahead a few hours and chill it. I prefer it cold with the lettuce."

Reviewed May. 30, 2013

"What a nice light but filling salad. I added a few slices of jalapeno and Mexican hot sauce for a little heat. Very tasty."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.