Turkey Taco Salad

Ingredients

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• Dry taco seasoning mix

  Campbell soup company, pace

  4 tbsp or 10g

• Water

  Plain, clean water

  4 tbsp or 59g

• Lettuce

  Romaine or cos, raw

  8 cup shredded or 376g

• Corn

  Sweet, yellow, raw

  1 cup or 145g

• Cherry tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

• Tortilla chips

  Snacks, unsalted, white corn

  8 cup or 208g

Directions

1. Heat a large nonstick skillet over medium-high and lightly coat with cooking spray. Add the ground turkey and cook, breaking it up, until browned, 5–10 minutes. Drain any excess fat.
2. Stir in the taco seasoning and water. Simmer, stirring, until the liquid reduces and the meat is well coated and slightly thickened, 1–2 minutes. Remove from heat.
3. In a large bowl, combine the shredded lettuce, corn, and cherry tomatoes.
4. Top the salad with the warm turkey mixture and add tortilla chips right before serving to keep them crunchy. Toss at the table, if desired, and serve immediately.