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Pioneer Woman Taco Salad

Pioneer Woman Taco Salad - recipe card
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A vibrant, crunchy taco salad with seasoned ground turkey, crisp lettuce, juicy tomatoes, creamy avocado, sharp cheddar, and a zesty lime-cilantro dressing. Perfect for a hearty weeknight dinner or a festive gathering, this salad balances fresh textures with bold, smoky flavors.

Ingredients

Scale
  • 1 lb (450g) lean ground turkey (93% lean)
  • 1 tbsp (15 mL) olive oil
  • 1/2 cup (80g) yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp (8g) chili powder
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (1g) smoked paprika
  • 1/2 tsp (1g) kosher salt
  • 1/4 tsp (0.5g) black pepper
  • 1/2 cup (120 mL) low-sodium chicken broth
  • 1 tbsp (15 mL) tomato paste
  • 1 tbsp (15 mL) fresh lime juice (about 1 lime)
  • 1/2 cup (120 mL) plain Greek yogurt (full-fat)
  • 1/2 cup (8g) fresh cilantro, finely chopped
  • 1 tbsp (15 mL) honey
  • 1/2 tsp (1g) kosher salt (for dressing)
  • 1/4 tsp (0.5g) black pepper (for dressing)
  • 1 large head romaine lettuce, chopped (about 6 cups)
  • 1 cup (150g) cherry tomatoes, halved
  • 1 avocado, diced
  • 1/2 cup (60g) shredded cheddar cheese
  • 1/2 cup (60g) crushed tortilla chips (or 1 cup whole chips for serving)
  • Optional: 1/4 cup (30g) sliced black olives

Instructions

  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until the oil shimmers and just begins to smoke. Add the ground turkey and break it apart with a wooden spoon. Cook, stirring occasionally, until the turkey is browned and no longer pink, about 5-6 minutes. Do not over-stir; allow it to get a nice sear for flavor.
  2. Add the diced onion and cook for 2-3 minutes, stirring frequently, until translucent and softened. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn the garlic.
  3. Sprinkle the chili powder, cumin, smoked paprika, salt, and black pepper over the meat. Stir to coat evenly, cooking for 1 minute to bloom the spices, which brings out their deep, earthy flavors.
  4. In a small bowl, whisk together the chicken broth and tomato paste. Pour this mixture into the skillet, scraping any browned bits from the bottom of the pan. Bring to a simmer and cook for 3-4 minutes until the liquid reduces slightly and the sauce coats the meat. Remove from heat and stir in the 1 tablespoon of fresh lime juice. Set aside.
  5. While the turkey cooks, prepare the dressing. In a medium bowl, combine the Greek yogurt, chopped cilantro, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisk until smooth and creamy. Taste and adjust seasoning if needed. Cover and refrigerate until ready to serve.
  6. Take the head of romaine lettuce and chop it into bite-sized pieces. Rinse thoroughly and spin dry in a salad spinner or pat dry with paper towels. Place the lettuce in a large serving bowl.
  7. Add the cherry tomatoes and optional black olives to the lettuce. Toss gently to combine.
  8. Divide the lettuce mixture among four plates or serve family-style on a large platter.
  9. Sprinkle the warm turkey mixture evenly over the lettuce. The warmth of the meat will slightly wilt the lettuce at the edges, creating a pleasant contrast.
  10. Top each salad with diced avocado and shredded cheddar cheese. The avocado should be diced just before serving to prevent browning.
  11. Just before serving, sprinkle with crushed tortilla chips for a crunchy topping, or serve whole chips on the side for scooping.
  12. Drizzle with the prepared lime-cilantro dressing. Serve immediately to maintain the crunch of the lettuce and chips. If packing for lunch, keep dressing and chips separate to add right before eating.

Notes

Store leftover salad components separately in airtight containers in the fridge: cooked turkey (up to 3 days), dressing (up to 4 days), and chopped lettuce (up to 2 days) to prevent sogginess. Assemble salads fresh for best texture. The dressing can also be used as a dip. For a vegetarian version, substitute the turkey with 1 can of drained black beans or a plant-based ground meat substitute, adjusting cooking time to heat through. To make it gluten-free, ensure tortilla chips are certified gluten-free. Freezing is not recommended as the fresh components lose quality; however, the cooked turkey can be frozen for up to 2 months in a freezer-safe container. To reheat turkey, warm in a skillet over medium-low heat with a splash of broth until heated through, about 3-4 minutes.

Nutrition

Keywords: taco salad, pioneer woman taco salad, ground turkey taco salad, mexican salad, healthy taco salad, weeknight dinner, no bacon, no pork, turkey taco salad, salad with tortilla chips, taco salad recipe

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-taco-salad-recipe/