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.
- Combine oil and garlic in small bowl; let stand 1 hour at room temperature.
- 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.
- 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.
|Serving Size:||1-1/2 cups salad with 3 tortilla chips|
|Total Fat||11 g|
|Saturated Fat||1 g|
|Calories from Fat||33 %|
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