Healthy Taco Salad

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  Carb Balance Tortillas
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  Olive oil(10g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  3/4 teaspoon kosher salt (divided)
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  1/2 teaspoon ground black pepper (divided)
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  Ground Turkey, 99% Lean(454g)
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  Chili powder(15g)
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  Cumin, Ground(5g)
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  Garlic powder(3g)
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  Lettuce, Romaine
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  Beans, Black, Canned, Drained
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  Corn, Sweet, Canned, Drained
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  Tomato, Cherry(480g)
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  Avocado
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  Cilantro, Fresh(240g)
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  Cheddar Cheese(120g)
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  Green Onion (Scallion)(60g)
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  Salsa, Prepared, Red, Store-Bought(60g)
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  Greek Yogurt (Nonfat)(60g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

Instructions

1. 1Stack the tortillas and cut them in half, then slice each half into ½-inch strips. Scatter the strips on a large rimmed baking sheet, drizzle with olive oil, and toss to coat evenly in a single layer.
2. 2Bake the tortilla strips at 425°F for 8–10 minutes, stirring halfway through, until golden brown and crisp. Set aside to cool.
3. 3While the tortillas bake, heat olive oil in a large nonstick skillet over medium-high heat. Add the ground turkey, chili powder, cumin, and garlic powder. Break up the meat with a spoon and cook for 5–7 minutes, stirring occasionally, until the turkey is cooked through with no pink remaining.
4. 4Drain and rinse the black beans and corn. Halve the cherry tomatoes and dice the avocado.
5. 5In a small bowl, stir together the salsa and Greek yogurt until combined to make the dressing.
6. 6Divide the romaine lettuce evenly into 4 large bowls or airtight containers. Layer each with one-quarter of the cooked turkey, black beans, corn, tomatoes, avocado, cilantro, shredded cheddar, and green onions.
7. 7Top each bowl with the cooled tortilla strips and drizzle with the salsa-yogurt dressing.
8. 8Store salads and dressing separately in airtight containers in the refrigerator for up to 3 days. Add tortilla strips and dressing just before serving to maintain crispness.