Ingredients
Equipment
Method
- In a large skillet over medium-high heat, crumble and cook the lean ground turkey or chicken until browned. Drain off any excess fat.1 pound Lean ground turkey or chicken breast
- Add the taco seasoning packet and 1/2 cup of water to the skillet with the cooked meat. Stir well to combine.1 packet (1 ounce) Taco seasoning, 1/2 cup Water, 1 pound Lean ground turkey or chicken breast
- Bring the mixture to a simmer, then reduce the heat to low and let it cook for 5-7 minutes, stirring occasionally, until the sauce has thickened and coats the meat.
- In a small bowl, whisk together the fat-free Greek yogurt, lime juice, and chili powder (if using) until smooth and creamy. If it’s too thick, add a teaspoon of water at a time until it reaches your desired consistency.1/4 cup Fat-free Greek yogurt, 1 tablespoon Lime juice, 1/2 teaspoon Chili powder (optional, for extra heat)
- In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, diced red onion, rinsed black beans, and corn.1 head Crisp romaine lettuce, chopped, 1 cup Cherry tomatoes, halved, 1/2 cup Red onion, finely diced, 1/2 cup Black beans, rinsed and drained, 1/2 cup Corn (fresh, frozen, or canned and drained)
- Spoon the seasoned taco meat mixture over the salad greens.
- Sprinkle the shredded reduced-fat cheddar cheese over the top.1/4 cup Reduced-fat cheddar cheese, shredded
- Lightly crush the baked tortilla chips or light tortilla chips and sprinkle them over the salad for that essential crunch.1/4 cup Crushed baked tortilla chips or light tortilla chips
- Drizzle the prepared Greek yogurt dressing over the entire salad. Add any other optional toppings like avocado slices (keeping portion sizes in mind for points) or a dash of hot sauce. Toss gently before serving, or serve as is for a deconstructed experience.1/4 cup Fat-free Greek yogurt
Notes
For optimal freshness, store components separately. Refrigerate cooked taco meat and dressing. Keep chopped vegetables separate. Add crushed chips just before serving. Best enjoyed within 2-3 days. Freezing not recommended.
