INGREDIENTS
2
tablespoons vegetable oil
1
clove garlic, finely chopped
3/4
pound ground turkey
1‑3/4
teaspoons chili powder
1/4
teaspoon ground cumin
3
cups washed and torn lettuce leaves
1
can (about 14 ounces) Mexican-style diced tomatoes, drained
1
cup rinsed and drained canned chickpeas (garbanzo beans) or pinto beans
2/3
cup chopped peeled cucumber
1/3
cup frozen corn, thawed
1/4
cup chopped red onion
1
to 2 jalapeño peppers,* seeded and finely chopped (optional)
1
tablespoon red wine vinegar
12
nonfat tortilla chips
Fresh greens (optional)
Fresh cilantro (optional)
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
PREPARATION:
- Combine oil and garlic in small bowl; let stand 1 hour at room temperature.
- Combine turkey, chili powder and cumin in large nonstick skillet. Cook over medium heat 5 minutes or until turkey is no longer pink, stirring to crumble.
- Combine turkey, lettuce, tomatoes, chickpeas, cucumber, corn, onion and jalapeño pepper in large bowl. Remove garlic from oil; discard garlic. Add vinegar to oil. Drizzle over salad; toss to coat. Serve on tortilla chips and fresh greens, if desired. Serve with additional tortilla chips and garnish with cilantro, if desired.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
Serving Size:
1-1/2 cups salad with 3 tortilla chips
Sodium
484 mg
Protein
21 g
Fiber
5 g
Carbohydrate
28 g
Cholesterol
33 mg
Total Fat
11 g
Saturated Fat
1 g
Calories from Fat
33 %
Calories
285
DIETARY EXCHANGE:
Starch
1-1/2
Fat
1
Meat
2
Vegetable
1
