Turkey Taco Salad

Elevate taco night at home with this delicious Turkey Taco Salad. Sauté ground turkey, onions and black beans, then place on a bed of spinach with toppings. Finish with a drizzle with a homemade Catalina dressing. Easy to personalize, this Turkey Taco Salad is well-loved and perfect for a weeknight meal.

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 1169kcal

Ingredients

Taco Salad

2 tablespoons extra virgin olive oil
1 lb. ground turkey
1 ½ tablespoons taco seasoning
1 small onion (about 1 cup diced)
15 oz. black beans drained
½ cup chicken stock
8 cups chopped romaine or the salad green of your choice

Optional Toppings

1 avocado sliced
15.25 oz. whole kernel sweet corn drained
½ cup sour cream
¾ cup shredded cheese (pepperjack and sharp Cheddar are my favorites)
½ cup salsa
4 ½ oz. tortilla chips crushed (about half of 9 oz. bag)

Homemade Catalina Dressing

½ cup extra virgin olive oil
¼ cup ketchup
¼ cup honey
¼ cup red wine vinegar
1 teaspoon Worcestershire sauce
½ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon onion powder
¼ teaspoon garlic powder

Instructions

Cook the Meat

Heat the 2 tablespoons extra virgin olive oil over medium-high heat in a large skillet.
When warm, add the 1 lb. ground turkey, 1 ½ tablespoons taco seasoning and 1 small onion. Cook until browned and cooked through.
Deglaze the pan with the ½ cup chicken stock, and add 15 oz. black beans, stirring into the turkey and onion mixture.
Cook until the beans are warmed through, and the chicken stock has been absorbed into the mixture. Remove from the heat.

Make the Dressing

Pour the ½ cup extra virgin olive oil, ¼ cup ketchup, ¼ cup honey, ¼ cup red wine vinegar, 1 teaspoon Worcestershire sauce, ½ teaspoon kosher salt, ¼ teaspoon black pepper, ½ teaspoon paprika ¼ teaspoon onion powder and ¼ teaspoon garlic powderinto a mason jar. Shake thoroughly until well combined. Set aside.

Prepare the Salads

In a large bowl, prepare the salads. Measure out the 8 cups chopped romaine, then top with the turkey mixture and desired toppings. Pour the dressing on top of the salads, and enjoy immediately.

Notes

This recipe can easily be adapted to use beef or chicken.

Store the meat mixture separately from the toppings and other salad ingredients. Keep it in an airtight food storage container for 3-4 days in the refrigerator.

Keep the dressing in a mason jar in the fridge for up to 2 weeks.

Nutrition