Ingredients:

  • 1 pound (450g) lean ground turkey (or ground chicken)
  • 1 tablespoon (15ml) olive oil
  • 1 packet (1 ounce/28g) taco seasoning (low-sodium preferred)
  • ½ cup (120ml) water
  • 1 head romaine lettuce, chopped
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (150g) corn (fresh, frozen, or canned - drained)
  • 1 cup (170g) black beans, rinsed and drained
  • ½ red onion, thinly sliced
  • 1 avocado, diced
  • ½ cup (50g) shredded reduced-fat cheddar cheese
  • ¼ cup (approximately 15g) chopped fresh cilantro
  • 2 tablespoons (30ml) lime juice, freshly squeezed
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon (5ml) honey (or agave nectar)
  • ½ teaspoon (2.5ml) chili powder
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add ground turkey (or chicken) and cook, breaking it up with a spoon, until browned.
  2. Drain any excess grease. Stir in taco seasoning and water. Simmer for 5-7 minutes, or until liquid is absorbed.
  3. In a small bowl, whisk together lime juice, olive oil, honey, chili powder, salt, and pepper.
  4. In a large bowl, combine chopped romaine lettuce, cherry tomatoes, corn, black beans, red onion, avocado, and shredded cheese.
  5. Top the salad with the cooked taco meat.
  6. Drizzle the lime dressing over the salad. Garnish with fresh cilantro and serve immediately.