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Turkey Taco Salad


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

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Rate this recipe 4.6/5 (16 Votes)


  • 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
  • Tomatoes, chopped
  • Sharp cheddar cheese, shredded
  • Tortilla chips, crushed


Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from


Step 1

In a large skillet, cook turkey, peppers, onion and garlic over medium heat 6 to 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.

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