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Pollo alla Firènze
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Zesty Taco Salad
Yield: Makes 4 servings
Ingredients:
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)
Preparation:
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 |
This recipe appears in:
Mexican
