Taco Salad

Easy prep, yummy alternative to traditional taco salad, from menu mailer.

• Ready In: 15 mins
• Serves: 2
• Yields: 1 dinner salad

Ingredients

• 1⁄3 lb lean ground turkey
• 2  teaspoons Worcestershire sauce
• 1⁄3 teaspoon chili powder
• 1⁄3 teaspoon garlic powder
• 1  pinch cayenne pepper (or to taste)
• 1  pinch crushed red pepper flakes (or to taste)
• 1⁄3 teaspoon cumin
• 5  ounces kidney beans, canned, rinsed and drained
• 3⁄4 cup baked corn tortilla chips, broken into large bite size pieces
• 2  cups  mixed baby greens
• 2  ounces low-fat cheddar cheese, shredded
• 2  tablespoons fresh cilantro, chopped
• 2  teaspoons  oil-and-vinegar dressing

Directions

1. Brown turkey in a large skillet. Drain and blot exess fat. Add Worcesteshire sauce and beans, and spices. Mix well. Remove from heat to cool slightly.
2. While turkey is cooking, in a separate bowl toss vegetables. Add turkey/bean mixture to salad, toss together while still warm.
3. Top with cheese and chips. Add dressing. Serve immediately with extra dressing and chips on the side.