Best 8 Chipotle Turkey Taco Salad Recipes

CHIPOTLE TURKEY TACOS

Steps:

• Remove chipotle peppers from sauce and slice into thin strips; keep adobo sauce for later.
• Heat olive oil in a skillet over medium-high heat. Add garlic and cook and stir until fragrant, about 30 seconds. Add ground turkey, stirring to break up while cooking, until mostly browned, 4 to 5 minutes. Add pineapple chunks, onion, and chipotle peppers. Cook until turkey is no longer pink and fully cooked through, 3 to 4 minutes more.
• Stir reserved adobo sauce, 1/4 cup reserved pineapple juice, taco seasoning, and water into the pan. Bring to a boil; reduce heat and let simmer, 5 to 10 minutes.
• Divide meat mixture evenly between tortillas and top with cilantro. Fold and serve.

CHIPOTLE TURKEY TACO SALAD

Steps:

• Shred the cabbage in a food processor with the shredding blade. Place the cabbage with the chopped green onions into a large bowl.
• Rinse out the cabbage from the food processor and change to the regular chopping blade. Put the 2 chipotle peppers in and process until they form a smooth paste. Add to that the mayonnaise, honey, lime juice, and salt.
• Pour the chipotle dressing into the cabbage mix and toss to coat. Set aside in the fridge until ready to assemble salad.
• Heat the canola oil in a large Texas skillet. Add the yellow onions, turkey meat, and zucchini. Sprinkle the mix with the garlic powder, salt, and pepper.
• Cook on medium heat, stirring often, until the turkey is no longer pink and the onions and zucchini have cooked down and gotten soft. (About 10 minutes).
• Remove the turkey from heat and keep warm to assemble the salad.
• Assemble the salad by placing some of the Frito chips around the edges of a plate and put some turkey mix in the middle of the chips, then some of the chipotle cabbage slaw, cheese, tomatoes, and avocado. Garnish with some optional cilantro if desired.

CHIPOTLE RANCH TACO SALAD

Steps:

• Preheat oven to 400 degrees. Arrange tortilla strips on baking sheet. Bake, until crisp, about 10 minutes. Reserve a handful of tortilla strips for garnish. OR substitute the bagged tortilla chips.
• Meanwhile, brown ground beef in a 12-inch skillet over medium-high heat. Remove skillet from heat; drain the oil; and then add 1/2 teaspoons chili powder, stir in beans and 1/2 cup ranch dressing; set aside to cool.
• Layer 3 cups lettuce, 1/3 of the tomato and onion, and 1/2 of the beef mixture in a trifle dish or deep glass bowl. Sprinkle with 1/2 of the tortilla strips and 1/2 of the cheese; repeat layers. Top with remaining 2 cups lettuce, remaining tomatoes, onion, and cheese. Sprinkle with reserved tortilla strips.
• Combine remaining 1/2 teaspoons chili powder with remaining 1/2 cup dressing and serve with salad.
• * Start with lettuce, 2nd layer lettuce, and end with lettuce. 2 layers of beef mixture.

TURKEY TACO SALAD

Steps:

• In a large skillet, cook turkey, peppers, onion and garlic over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain., Stir in salsa, beans, chili powder and cumin; heat through., Divide romaine among four plates. Top with turkey mixture; sprinkle with cilantro and toppings of your choice. Serve immediately.

CHIPOTLE TACO SALAD

Steps:

• In 10-inch nonstick skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the salsa and the water; cook 1 minute.
• Place 1 cup lettuce in each of 6 bowls or shallow plates; top evenly with tortilla chips, tomatoes, beef mixture, remaining 1/2 cup salsa, the sour cream, onions and cheese.

TURKEY TACO SALAD

Steps:

• Place turkey in a large deep skillet, season with garlic salt and cook over medium high heat until fully cooked. Crumble and set aside to cool.
• Mix together the turkey, lettuce, green onions, kidney beans, cheese, pickles and olives.
• Whisk together the mayonnaise, lemon juice, vinegar and taco sauce.
• Pour dressing over salad and refrigerate. Before serving, mix in 2 cups broken tortilla chips. Garnish with whole chips and serve.

TURKEY TACO SALAD

Steps:

• Prepare taco mixture according to the directions on the package of taco mix.
• For individual servings, take 1/2 C of the taco/meat mixture and add to the remaining ingredients.
• Freeze the remaining taco/meat mixture for future use or treat the rest of your family to tacos while you diet.

GROUND TURKEY AND CHIPOTLE TACO FILLING

Steps:

• Microwave onions, chili powder, oil, garlic, chipotles, and oregano in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
• Stir tomato sauce and sugar into slow cooker.
• Mash bread and milk into paste in large bowl using fork.
• Mix in ground turkey, ½ tsp salt and ¼ tsp pepper using hands.
• Stir turkey mixture into slow cooker, breaking up any large pieces (do not overmix).
• Cover and cook until turkey is tender, 4-6 hours on LOW.
• Let turkey filling settle for 5 minutes, then remove fat from surface using large spoon.
• Break up any remaining large pieces of turkey with spoon.
• Stir in cilantro, scallions, and lime juice and season with salt and pepper to taste before serving.
• Use as filling for tacos, burritos, etc.