Turkey Taco Salad


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.

Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
30 mins
Total Time:
1 hr 5 mins
12 servings


  • 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


  1. 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.

  2. Mix together the turkey, lettuce, green onions, kidney beans, cheese, pickles and olives.

  3. Whisk together the mayonnaise, lemon juice, vinegar and taco sauce.

  4. Pour dressing over salad and refrigerate. Before serving, mix in 2 cups broken tortilla chips. Garnish with whole chips and serve.

Nutrition Facts (per serving)

343 Calories
11g Fat
46g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 343
% Daily Value *
Total Fat 11g 15%
Saturated Fat 5g 25%
Cholesterol 50mg 17%
Sodium 980mg 43%
Total Carbohydrate 46g 17%
Dietary Fiber 6g 20%
Total Sugars 7g
Protein 17g
Vitamin C 3mg 16%
Calcium 219mg 17%
Iron 2mg 11%
Potassium 226mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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