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+ servings

Taco Salad

Servings 4 adults


  • 1 lb ground turkey
  • 1 sweet onion small diced
  • 1 zucchini small diced
  • 1 packet taco seasoning
  • 1 head romaine lettuce chopped
  • 1/2 bag corn chips broken into small pieces
  • 1/3 cup Thousand Island dressing
  • 1 small can black olives sliced
  • 1/2 can black beans drained, rinsed
  • 1 cup frozen corn thawed
  • 1/4 cup cilantro chopped
  • 1 English cucumber small diced
  • 2 Roma tomatoes small diced
  • 1 bell pepper small diced
  • 1 cup shredded cheddar cheese
  • olive oil


  • In a frying pan on medium heat, cook the ground turkey, sweet onion, and zucchini in 2 tbsp olive oil. Add the taco seasoning, continue cooking. Once done, set aside to cool.
  • In a bowl combine everything together except the dressing. Add the turkey once it has come down sort of close to room temperature, then add half of the dressing and toss to coat evenly. Add more dressing a little at a time, tossing to coat, until the entire salad is lightly dressed. Served with corn chips on the side, and feel free to add a squeeze of lime if you feel so inclined.