Recipe Monday: Turkey Taco Salad

Remember that 22 lb. turkey I got stuck with cooking a couple of weeks ago? Well, here’s one way I’ve been using it up. Healthy, low-fat, filling, and still a lighter alternative for dinner.

Yes, I know, I probably should have saved this for Thanksgiving, but I need to use the damn thing up!

Turkey Taco Salad

(Serves 4)

1-1/2 cups cooked turkey, shredded or cut into small
pieces (about 1/2 inch)
1 medium onion, roughly diced
1 medium bell pepper (your choice of color),
roughly diced
2 cloves garlic, roughly chopped
1 Tbs. Olive oil
1/2 – 3/4 tsp. ground Chipotle pepper
1/2 tsp. ground Cumin
1/2 tsp. Bijol (a Cuban spice powder) – optional
Salt & Pepper to taste
1 14.5 oz. can diced tomatoes
1 15 oz. can kidney beans, drained and rinsed

Mixed Salad Greens, or Romaine Lettuce (1 head, chopped, per person)

Baked Tortilla Chips, crushed, Sour Cream (optional) and shredded Cheddar Cheese to garnish

In a large, non-stick pan, heat the oil and sautee the onion, bell pepper and garlic over medium heat, until the onion is translucent. Add the chopped turkey and the seasonings, stir to combine and heat for an additional minute or two.

Add the diced tomatoes and kidney beans, stir well, cover and simmer on medium low for about 10 –15 minutes.

Assembly:

For each serving, pile the greens on a large dinner plate or flat soup bowl. Top with a quarter of the turkey mixture. Sprinkle cheese, a handful of crushed tortilla chips, then top with a tablespoon of the sour cream.

*Notes:

What is Bijol? It’s a Cuban spice powder made of corn starch, cumin, annatto, and some food coloring. I know it’s like getting a double-dose of cumin, so if you can’t find it at your grocery, substitute an extra 1/4 teaspoon of cumin. You don’t really need the color, but it does make it prettier!

To reduce the fat, you may use low fat or non-fat products. You won’t see sour cream in the photos, because I didn’t have any on-hand when I made this. But! If you want to make this even healthier, I just found Tofutti brand non-dairy, soy-based sour cream replacement at my Whole Foods market! I love their frozen desserts, and thought I’d try this. It is super! It doesn’t taste exactly like sour cream, but it is really close. No, no one paid me to recommend it. ->Sigh<-

I swear to you that I do this: Use baked tortilla chips. Look on the bag and see how many constitute a serving, count out half of that for each portion, and crush over the salad with your hands.

Any questions?