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Turkey Taco Salad

 Turkey Taco Salad
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • Stir in salsa, beans, chili powder and cumin; heat through.
  • 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,

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Turkey Taco Salad (continued)

Nutritional Facts: 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.