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Turkey Taco Salad

Makes 4 servings

1 tablespoon safflower oil
1 pound lean ground turkey
1/4 cup diced white onion
2 teaspoons chili powder, or to taste
1/4 teaspoon garlic powder
1/4 teaspoon cumin powder
1/4 cup paprika
2 tablespoons low-sodium chicken broth
1 head romaine lettuce, shredded
2 tomatoes, diced
1 cup pinto beans, or black beans
1/2 cup shredded Cheddar cheese
Baked tortilla chips (optional)


1. Add safflower oil to a heavy skillet, and heat over medium heat.

2. Stir in ground turkey, and brown lightly.

3. Stir in onion, chili powder, garlic powder, cumin, and paprika.

4. Add broth, and stir again. Simmer uncovered until most of the liquid evaporates, about 10 minutes, stirring occasionally.

5. Prepare 4 salad bowls with about a cup of shredded lettuce each.

6. Spoon 1/2 cup turkey mixture onto the lettuce.

7. Sprinkle 1/4 cup diced tomatoes, pinto beans, and 2 tablespoons Cheddar cheese on top.

8. Serve with a small side of baked corn chips or additional lettuce, if desired.


Per serving:
573 Calories
30g Fat (11g sat)
36g Protein
44g Carbohydrates
1g Sugar
18g Dietary Fiber
81mg Cholesterol
211mg Sodium



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