Healthy Taco Salad
Fresh, flavorful, and packed with nutritious ingredients, this Healthy Taco Salad is the ultimate guilt-free way to enjoy your favorite Tex-Mex flavors! Featuring lean ground turkey or chicken seasoned with low-sodium taco spices, a vibrant mix of romaine lettuce, cherry tomatoes, black beans, roasted corn, and creamy avocado, this recipe is a satisfying blend of bold taste and wholesome goodness. Tossed in a zesty Greek yogurt lime dressing that's sweetened lightly with honey, every bite delivers a refreshing tang without the calorie overload. Top it off with crushed tortilla chips for an optional crunch and you’ve got a one-bowl meal that’s perfect for busy weeknights or meal prep. Ready in just 25 minutes, this healthy twist on a classic taco salad is high in protein, low in sodium, and big on flavor—perfect for your next nutritious dinner idea!
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Recipe Information
Ingredients
- 1 pound Lean ground turkey or chicken
- 2 tablespoons Taco seasoning (low sodium)
- 1 tablespoon Olive oil
- 6 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 1 cup Black beans (low sodium, drained and rinsed)
- 1 cup Corn kernels (roasted or canned, drained)
- 1 large Avocado
- 0.5 medium Red onion
- 0.25 cup Cilantro (fresh, chopped)
- 0.5 cup Greek yogurt (non-fat)
- 2 tablespoons Lime juice (freshly squeezed)
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 0.5 cup Tortilla chips (crushed, optional)
Instructions
Heat the olive oil in a large skillet over medium heat. Add the ground turkey or chicken and cook until browned, about 5-7 minutes, breaking it into crumbles with a spatula as it cooks.
Sprinkle the taco seasoning over the cooked meat and stir to coat evenly. Add 2-3 tablespoons of water to help distribute the seasoning and create a little sauce. Simmer for 2 minutes, then remove from heat and set aside.
While the meat is cooking, wash and chop the romaine lettuce into bite-sized pieces and place it in a large salad bowl.
Slice the cherry tomatoes in half, dice the avocado, and finely chop the red onion. Add these, along with the black beans, corn kernels, and cilantro, to the bowl of lettuce.
In a small mixing bowl, whisk together the Greek yogurt, lime juice, honey, salt, and pepper to create the dressing. Adjust seasoning to taste if needed.
Drizzle the dressing over the salad ingredients and toss everything gently to combine.
Top the salad with the cooked taco meat and optional crushed tortilla chips for some extra crunch.
Divide into individual bowls and serve immediately. Enjoy your healthy taco salad!
Nutrition Facts
Calories |
1966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.8 g | 124% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 367 mg | 122% | |
| Sodium | 2523 mg | 110% | |
| Total Carbohydrate | 153.9 g | 56% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 31.6 g | ||
| Protein | 147.3 g | 295% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 4402 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
