Turkey Taco Salad

  • 2-3 medium garden tomatoes (or a combination of large and small tomatoes — you'll want about 2 cups of juicy ones!), chopped or sliced into bite-sized pieces
  • 1 medium tomatillo, chopped
  • 6-8 sweet mini-peppers, sliced into rings
  • 1/2 small red onion, sliced into thin wedges
  • 1/2 c. cooked black beans
  • 1/2 c. grated cheese (choose your favorite variety or use diced avocado for a dairy free option)
  • 6 c. mixed greens (I used a combination of romaine and baby kale)
  • 2 c. diced turkey or chicken (I used smoked turkey)
  • 1 tsp. tex-mex seasoning of your choice (I used Penzeys salsa & pico seasoning)
  • 1 T. olive oil, divided
  • 1 tsp. lime juice

Toss the vegetables, black beans, cheese, and greens together in a large serving bowl.

Warm the turkey or chicken briefly (1-2 minutes) in a microwave. Toss gently with the tex-mex seasoning and 1 teaspoon of the olive oil.

Add the seasoned turkey or chicken to the other ingredients in the serving bowl, drizzle the remaining olive oil and the lime juice over the top, and toss well to coat. Serve immediately.

  • Yields: 4 servings
  • Preparation Time: 15 minutes
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