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Zesty Taco Salad

Zesty Taco Salad

Zesty Taco Salad


Makes 4 servings


2 tablespoons vegetable oil
1 clove garlic, finely chopped
3/4 pound ground turkey
1-3/4 teaspoons chili powder
1/4 teaspoon ground cumin
3 cups washed and torn lettuce leaves
1 can (about 14 ounces) Mexican-style diced tomatoes, drained
1 cup rinsed and drained canned chickpeas (garbanzo beans) or pinto beans
2/3 cup chopped peeled cucumber
1/3 cup frozen corn, thawed
1/4 cup chopped red onion
1 to 2 jalapeño peppers,* seeded and finely chopped (optional)
1 tablespoon red wine vinegar
12 nonfat tortilla chips
Fresh greens (optional)
Fresh cilantro (optional)

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  1. Combine oil and garlic in small bowl; let stand 1 hour at room temperature.
  2. Combine turkey, chili powder and cumin in large nonstick skillet. Cook over medium heat 5 minutes or until turkey is no longer pink, stirring to crumble.
  3. Combine turkey, lettuce, tomatoes, chickpeas, cucumber, corn, onion and jalapeño pepper in large bowl. Remove garlic from oil; discard garlic. Add vinegar to oil. Drizzle over salad; toss to coat. Serve on tortilla chips and fresh greens, if desired. Serve with additional tortilla chips and garnish with cilantro, if desired.

Nutritional Information

Serving Size: 1-1/2 cups salad with 3 tortilla chips
Sodium 484 mg
Protein 21 g
Fiber 5 g
Carbohydrate 28 g
Cholesterol 33 mg
Total Fat 11 g
Saturated Fat 1 g
Calories from Fat 33 %
Calories 285

Dietary Exchange

Starch 1-1/2
Fat 1
Meat 2
Vegetable 1

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