Quick Turkey Taco Salad Recipes

TURKEY TACO SALAD

Turkey Taco Salad image

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, Washington

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 275 calories, Fat 13g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 525mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 6g fiber), Protein 18g protein. Diabetic Exchanges

QUICK TURKEY TACO SALAD

Quick Turkey Taco Salad image

This is a great, fast recipe for those nights that you have little time but want a balanced meal. Add beans or olives, if that is what you like. We can't find taco salad shells here, so if you have them where you are, try those. If you don't like raw onions, cook the onions with the ground turkey.

Provided by Chris Heins

Categories Salad Taco Salad Recipes

Time 20m

Yield 2

Number Of Ingredients 9

Ingredients

½ pound ground turkey
1 (1 ounce) packet taco seasoning mix
½ cup chopped green bell pepper
4 cups mixed salad greens and fresh herbs
2 cups tortilla chips
½ cup shredded Mexican cheese blend
⅓ cup chopped onion
½ cup fresh salsa
1 tablespoon sour cream

Steps:

Cook turkey in a skillet over medium heat until completely browned, 5 to 7 minutes; season with taco seasoning mix. Add green bell pepper; cook and stir until pepper is tender, about 5 minutes.
Arrange salad greens onto 2 plates. Top greens with tortilla chips, cheese, and onion. Spoon turkey over the each salad. Top with salsa and sour cream.

Nutrition Facts : Calories 540.7 calories, Carbohydrate 39.7 g, Cholesterol 119.1 mg, Fat 27.3 g, Fiber 5.9 g, Protein 35.6 g, SaturatedFat 11.5 g, Sodium 1887.6 mg, Sugar 7.5 g

TURKEY TACO SALAD

Turkey Taco Salad image

This is a low fat, low calorie ground turkey taco salad. If you have leftover cooked turkey on hand simply chop it up. You'll need about 3 cups.

Provided by Sheryl Barney

Categories Salad Taco Salad Recipes

Time 1h5m

Yield 12

Number Of Ingredients 12

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
½ cup diced dill pickles
½ cup sliced black olives
2 cups fat-free mayonnaise
1 teaspoon lemon juice
1 teaspoon white wine vinegar
¾ cup taco sauce
1 (14.5 ounce) package low-fat baked tortilla chips

Steps:

Place turkey in a large deep skillet, season with garlic salt and cook over medium high heat until fully cooked. Crumble and set aside to cool.
Mix together the turkey, lettuce, green onions, kidney beans, cheese, pickles and olives.
Whisk together the mayonnaise, lemon juice, vinegar and taco sauce.
Pour dressing over salad and refrigerate. Before serving, mix in 2 cups broken tortilla chips. Garnish with whole chips and serve.

Nutrition Facts : Calories 343.2 calories, Carbohydrate 46.2 g, Cholesterol 49.6 mg, Fat 11.4 g, Fiber 5.5 g, Protein 17.4 g, SaturatedFat 4.9 g, Sodium 979.8 mg, Sugar 6.5 g

QUICK TURKEY SALAD

Quick Turkey Salad image

"This is such a great salad," says Mina De Kraker in Schaumburg, Illinois. "It's elegant enough for special occasions but couldn't be easier or quicker to make." Soy sauce, ginger and a dash of curry add wonderful flavor!

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

1 cup cubed cooked turkey breast
1/4 cup seedless red grapes, halved
3 tablespoons chopped celery
4 teaspoons chopped pecans
4 teaspoons chopped water chestnuts
DRESSING:
3 tablespoons mayonnaise
1-1/2 teaspoons dried minced onion
1 teaspoon red wine vinegar
1/2 teaspoon reduced-sodium soy sauce
1/4 teaspoon ground ginger
Dash curry powder

Steps:

In a small bowl, combine the turkey, grapes, celery, pecans and water chestnuts. In another small bowl, combine the dressing ingredients. Pour over turkey mixture; toss to coat. Chill until serving.

Nutrition Facts :

QUICK TACO SALAD

Quick Taco Salad image

[DRAFT]

Provided by Food Network

Number Of Ingredients 9

Ingredients

1 lb. lean ground beef
1 onion, chopped
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
¼ cup water
10 cups loosely packed torn romaine lettuce
2 tomatoes, chopped
1 cup KRAFT Shredded Cheddar Cheese
2 cups tortilla chips, coarsely crushed
¼ cup KRAFT Classic Ranch Dressing

Steps:

BROWN meat with onions in large nonstick skillet on medium-high heat; drain. ADD seasoning mix and water; mix well. Bring to boil. Simmer on medium-low heat 3 min. DIVIDE lettuce among 4 plates. Top evenly with meat mixture, tomatoes, cheese and crushed chips. Drizzle with dressing. TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

TURKEY TACO SALAD

Turkey Taco Salad image

You can substitute ground beef for the ground turkey in this family-friendly, taco-inspired bowl recipe. To make a vegetarian salad, leave out the meat and add your favorite canned beans in step two instead.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes

Time 30m

Number Of Ingredients 11

Ingredients

4 tablespoons olive oil
1 small onion, diced
1 pound ground turkey
1 small zucchini, diced
1 red bell pepper, ribs and seeds removed, diced
1 1/2 cups prepared green salsa
Coarse salt and ground pepper
2 heads Boston lettuce, leaves separated
1 1/2 cups crushed tortilla chips
1 cup small cherry tomatoes, halved
1 cup (about 4 ounces) shredded cheese, such as white cheddar or Monterey Jack

Steps:

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion, and cook, stirring often, until translucent, 5 to 7 minutes. Add turkey; cook, stirring often, until starting to brown, 5 to 7 minutes.
Add zucchini, bell pepper, and 1 cup salsa; cook until vegetables are crisp-tender, 5 to 6 minutes. Season with salt and ground pepper. Transfer to a plate, and let cool.
In a large bowl, toss lettuce with tortilla chips, tomatoes, and remaining 1/2 cup salsa and 2 tablespoons oil. Transfer to serving plates, and top with turkey mixture and cheese.

TURKEY TACO LAYERED SALADS

Turkey Taco Layered Salads image

Pile on the turkey and veggies for individual layered salads.

Provided by Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 4

Number Of Ingredients 10

Ingredients

1/2 cup Old El Paso™ Thick 'n Chunky salsa
1/2 cup French dressing
2 tablespoons chopped fresh cilantro
6 cups torn lettuce
4 medium green onions, chopped (1/4 cup)
2 cups diced cooked turkey
1 can (11 oz) whole kernel corn with red and green peppers, drained
2 large tomatoes, chopped (2 cups)
2 cups shredded Colby-Monterey Jack cheese (8 oz)
2 cups broken tortilla chips

Steps:

In small bowl, mix dressing ingredients.
For each salad, use a 4- to 5-cup container. In each container, layer ingredients in this order: 1 1/2 cups lettuce, 1 tablespoon onions, 1/2 cup turkey, 1/4 cup corn, 1/2 cup tomatoes, 1/4 cup dressing and 1/2 cup cheese. Place small piece of waxed paper over each salad; sprinkle 1/2 cup chips on waxed paper. Cover; refrigerate up to 24 hours or salads can be tossed and served immediately.
To serve, remove waxed paper; toss salads.

Nutrition Facts : Calories 700, Carbohydrate 53 g, Cholesterol 115 mg, Fat 3, Fiber 4 g, Protein 39 g, SaturatedFat 14 g, ServingSize 1 Salad, Sodium 1490 mg, Sugar 20 g, TransFat 1 g

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