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Turkey Taco Salad


Chef notes

This salad is so perfect and hearty, you won't miss the taco shells. Just combine the crumbled ground turkey, pico de gallo, Greek yogurt (instead of sour cream), cheese and a lime wedge!

Technique tip: There is nothing worse than a soggy taco. By individually packing each ingredient in its own airtight container, you ensure a super fresh meal prep!

Swap options: Ground chicken, pork, or beef can be substituted for the turkey.

Nutrition facts: Calories: 349.0 / total fat: 21.0 / trans fat: 0.0 / saturated fat: 8.0 / cholesterol: 105.0 / sodium: 807.0 / carbohydrates: 410.0 / fiber: 6.0 / sugar: 3.0 / protein: 30.0


  • 1 tablespoon olive oil
  • pounds ground turkey
  • 1 1.25-ounce package taco seasoning
  • 8 cups shredded romaine lettuce
  • 1/2 cup pico de gallo, homemade or store-bought
  • 1/2 cup Greek yogurt
  • 1/2 cup shredded Mexican cheese blend
  • 1 lime, cut into wedges


Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook until browned, 3-5 minutes, making sure to crumble the meat as it cooks; stir in the taco seasoning. Drain excess fat.

Place the romaine lettuce in sandwich bags. Place the pico de gallo, yogurt, and cheese into separate 2-ounce cups with lids. Put it all — the turkey, romaine, pico de gallo, yogurt, cheese, and lime wedges — into meal prep containers (will keep covered in the refrigerator 3-4 days).

Excerpted from "Damn Delicious Meal Prep: 115 Easy Recipes for Low-Calorie, High-Energy Living." Copyright © 2019 by Chungah Rhee. Reprinted with permission of Grand Central Publishing. All rights reserved.

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