Chipotle Turkey Taco Salad Recipe

Name: Chipotle Turkey Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CHIPOTLE SLAW; 5 1/2 cups freshly shredded green cabbage (about 1/2 a large cabbage); 1/2 cup green onion, chopped (about 6 onions); 2 chipotle chiles in adobo (2 large ones out of a small can); 1 cup real mayonnaise; 4 tablespoons clover honey; 2 tablespoons fresh squeezed lime juice (about 1 small lime); 3/4 teaspoon kosher salt (for the cabbage dressing); FOR THE TURKEY CALABASITAS; 3 tablespoons canola oil; 1 large yellow onion, chopped (2 cups chopped onion); 1 1/4 lbs ground turkey (85/15 lean to fat content); 4 cups fresh zucchini, cubed small (about 3 small zucchini); 1/2 teaspoon garlic powder; 1 teaspoon kosher salt (for the turkey-calabasitas mix); 1/2 teaspoon fresh cracked black pepper; TO ASSEMBLE SALAD; 1 (11 1/8 ounce) bag original Fritos corn chips; 1 (16 ounce) brick longhorn style mild cheddar cheese, freshly shredded; 1 fresh summer slicing tomatoes, cubed and with seeds removed; 1 avocado, cubed

Servings: persons

FOR THE CHIPOTLE SLAW
5 1/2 cups freshly shredded green cabbage (about 1/2 a large cabbage)
1/2 cup green onion, chopped (about 6 onions)
2 chipotle chiles in adobo (2 large ones out of a small can)
1 cup real mayonnaise
4 tablespoons clover honey
2 tablespoons fresh squeezed lime juice (about 1 small lime)
3/4 teaspoon kosher salt (for the cabbage dressing)
FOR THE TURKEY CALABASITAS
3 tablespoons canola oil
1 large yellow onion, chopped (2 cups chopped onion)
1 1/4 lbs ground turkey (85/15 lean to fat content)
4 cups fresh zucchini, cubed small (about 3 small zucchini)
1/2 teaspoon garlic powder
1 teaspoon kosher salt (for the turkey-calabasitas mix)
1/2 teaspoon fresh cracked black pepper
TO ASSEMBLE SALAD
1 (11 1/8 ounce) bag original Fritos corn chips
1 (16 ounce) brick longhorn style mild cheddar cheese, freshly shredded
1 fresh summer slicing tomatoes, cubed and with seeds removed
1 avocado, cubed

1
Shred the cabbage in a food processor with the shredding blade. Place the cabbage with the chopped green onions into a large bowl.
2
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.
3
Pour the chipotle dressing into the cabbage mix and toss to coat. Set aside in the fridge until ready to assemble salad.
4
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.
5
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).
6
Remove the turkey from heat and keep warm to assemble the salad.
7
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.

987

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: FOR THE CHIPOTLE SLAW, 5 1/2 cups freshly shredded green cabbage (about 1/2 a large cabbage), 1/2 cup green onion, chopped (about 6 onions), 2 chipotle chiles in adobo (2 large ones out of a small can), and more.

Yes, Chipotle Turkey Taco Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chipotle Turkey Taco Salad

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