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Turkey Taco Salad
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Rating:
(16 rated)

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

Ingredients

    • 1 tablespoon olive oil
    • 1½ pounds ground turkey
    • One 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

Preparation

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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