Turkey Fajita Salad came into my kitchen lineup when Weight Watcher’s convinced me that I needed to eat more extra lean ground turkey and less ground beef. We often pick up a multi-pack of ground turkey at Costco – popping all but one package in the freezer. Once a week or so, we’ll prepare this recipe. With just the two of us, the four servings give us two meals. I originally thought of it as a taco salad because of the seasoning, but I think with the grilled veggies, fajita a more accurate description.
This fajita salad is also the one I wanted to start my week of salads (an effort to counteract the preponderance of carbohydrates around a church office in December. The spicy meat and yummy grilled vegetable make this so much more than just a salad. I’ll admit that sometimes a plate of green sounds kind of boring. This is so far from boring that feels more like a yummy main dish rather than a good for you salad.
1 package extra lean ground turkey (approx. 1.25 lb)
2 T. taco seasoning (or one package)
2 bell peppers (any color, red is my favorite)
canola oil spray
1/2 c. light sour cream
1 1/3 c. low fat cheddar cheese
- Season turkey with taco seasoning, brown and set aside.
- Julienne peppers and onions.
- Saute separately or together, as desired until tender and caramelized.
- Spray the veggies while they’re cooking with canola oil as needed, season with kosher salt.
- Fill plates with greens.
- Top with turkey, cheese, peppers, onions, sour cream and salsa.
Note: WW Points – 10 per serving. This seems like a lot for one meal, but it’s about the same as a bacon ranch salad from McDonald’s with grilled chicken and it seems so much more substantial. It’s so full of flavor and interesting textures; I hope you’ll try it and love it as much as I do.