Chipotle Turkey & Black Bean Taco Salad with Avocado-Lime Dressing & Crunchy Blue Corn Strips

Inspired by viral Mexican-fusion bowls, this high-protein taco salad features smoky chipotle-spiced turkey, crunchy jicama, and a velvety avocado-lime dressing. The baked blue corn tortilla strips add unexpected color and crunch while keeping it light. Perfect for meal prep lunches or weeknight dinners!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Ingredients

• 1 lb 93% lean ground turkey
• 1 tbsp chipotle powder
• 1 tsp smoked paprika
• 4 cups chopped romaine lettuce
• 1 cup black beans (rinsed)
• 1/2 cup diced jicama
• 1/3 cup shredded red cabbage
• 1/4 cup thinly sliced radishes
• 6 blue corn tortillas (cut into thin strips)
• 1 tbsp olive oil
• 1 ripe avocado
• 1/4 cup Greek yogurt
• 2 tbsp lime juice
• 1 garlic clove
• 2 tbsp cilantro

Instructions

1. Preheat oven to 400°F. Toss tortilla strips with olive oil and bake 8-10 minutes until crisp.
2. Brown turkey in skillet over medium-high heat, breaking into crumbles.
3. Add chipotle powder and smoked paprika to turkey, stirring 1 minute.
4. Blend avocado, yogurt, lime juice, garlic, and cilantro until smooth.
5. Slice jicama and radishes into matchsticks.
6. Divide romaine between bowls. Top with turkey, black beans, and fresh veggies.
7. Drizzle generously with avocado dressing.
8. Add crispy tortilla strips just before serving.
9. Optional: Garnish with extra cilantro and lime wedges.

Chef's Note

Double the tortilla strips for extra crunch - they stay crispy in airtight containers for 3 days!

Make-Ahead Tips

Store components separately: dressing (3 days), cooked turkey (4 days), veggies (2 days). Assemble before serving.

Substitutions

Chicken for turkey | Almond yogurt for Greek yogurt | Jicama for apple if unavailable