In the hierarchy of salads, the taco salad reigns supreme. But this is no ordinary taco salad - no droopy lettuce and overly salty taco meat here, folks. This is a fresh, healthy, holy-moly-there's-so-much-flavor-here taco salad. Piled high with perfectly spiced, lean ground turkey, sour cream, corn, and all the fixins, this is a salad for the hungriest among us.
Peel shallot and slice into thin rounds.
Halve and juice lime.
Hold romaine head at root end and cut into thin shreds.
Rinse corn kernels under warm water if still frozen.
Pickle the Shallot
Combine shallot rounds in a mixing bowl with 2 Tbsp. lime juice and a pinch of salt.
Marinate at least 10 minutes, mixing a couple times to marinate evenly.
While shallot pickles, cook turkey.
Cook the Turkey
Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat.
Add ground turkey and taco seasoning to hot pan. Cook, breaking up with a spoon, until no pink remains, 6-8 minutes.
Assemble the Salad
Place lettuce, tomatoes, and corn in another mixing bowl.
Toss with chipotle ranch dressing (to taste).
Season with a pinch of salt and pepper, if desired.
Finish the Dish
Plate dish as pictured on front of card, garnishing with pickled shallot (to taste), cilantro, and a dollop of sour cream. Bon appétit!