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.
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You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Peel shallot and slice into thin rounds.
Halve and juice lime.
Rinse corn under warm water if still frozen.
Pickle the Shallot Rounds
Combine shallot rounds, 2 Tbsp. lime juice, and a pinch of salt in a mixing bowl.
Marinate at least 10 minutes, stirring 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. Stir occasionally, breaking up with a spoon, until no pink remains, 7-9 minutes. Stir in corn until heated through, 1-2 minutes.
Assemble the Salad
Place lettuce and tomatoes in another mixing bowl. Toss with chipotle ranch dressing (to taste).
Finish the Dish
Plate dish as pictured on front of card, topping salad with turkey and garnishing with pickled shallot (to taste), cilantro, and a dollop of sour cream. Bon appétit!
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