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Turkey Taco Salad

Servings 4
Prep Time 30 minutes
Cook Time 10 minutes

Ingredients

  • 1 head Romaine cleaned and torn into bite-sized pieces
  • 1 bunch cilantro leaves cleaned and removed from stems
  • 1 red bell pepper stem, and seeds removed and chopped
  • 1 Anaheim chili stem and seeds removed and chopped
  • 1 poblano pepper stem, and seeds removed and chopped
  • 1 jalapeno pepper stem, and seeds removed and finely chopped
  • 1 large tomatillo chopped
  • 20 cherry tomatoes halved or larger ripe tomatoes cut into bite-sized pieces
  • 1 small jicama or about 1/2 cup chopped
  • 1 cup of corn preferably fresh from two ears of corn that have been barbecued ahead of time
  • 1 large avocado cut into bite-sized pieces
  • 1 can dark red kidney beans drained
  • 1 pound ground turkey or beef, cooked according to directions below
  • 1 taco seasoning packet Lawry’s, McCormick, or other
  • 2 tablespoon canola oil
  • 2 tablespoons water
  • 1 cup grated sharp white or yellow cheddar
  • 2 cups Doritos Nacho Cheese tortilla chips slightly crushed
  • 1 recipe Lime-Salsa Dressing below

Lime-Salsa Vinaigrette

  • Juice of 1 lime
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1/3 cup salsa
  • 2 teaspoons your favorite hot sauce
  • S&P to taste

Instructions

  • Heat oil in a frying pan and add ground turkey.
    Sprinkle taco seasoning packet over the top.
    Add water. Cook over medium-high heat, stirring often. (If possible mash the ground turkey with the Kitchen Queen Meat Chopper. This is a purchase you will never regret!)
    Once completely cooked, remove from heat and cool.
    Refrigerate until ready to use. Can also be made ahead and frozen for several months.
  • Spread two ears of corn with canola oil.
    Season to taste with Cajun seasoning, salt, and pepper.
    Barbecue corn over medium-low heat for 8 minutes, rotating every 2 minutes to distribute cooking evenly.
    Remove from grill and cool. When cooled to room temp, cut corn off cobs and set aside.
  • When ready to serve, place all ingredients in a large salad bowl and toss with Salsa Lime Vinaigrette (recipe below).
    Serve with fresh flour tortillas.

Lime-Salsa Vinaigrette

  • Place all ingredients in a container with a tight-fitting lid and shake well.
    Refrigerate until ready to use.
    Allow to sit for about 10 minutes before tossing salad, to allow the oil to come to room temperature.