Mexican Chef Salad Recipe

4 corn tortillas

450g ground turkey breast
1/4 cup minced onion
1 tablespoon chili powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon cornstarch
8 cups romaine lettuce, shredded
3 green onions, sliced
1/2 tomato, seeded and diced
1 can no salt added kidney beans, rinsed and drained
1 cup fat-free thousand island dressing

Preheat oven to 350°F.

Cut tortillas into thin strips and place on a cookie sheet. Spray both sides lightly with cooking spray. Bake about 5-8 minutes, turn over with a spatula and continue baking until lightly browned and crispy (5-8 minutes). Cool to room temperature

Brown ground turkey and minced onion in a large nonstick pan over medium heat. Add seasonings and cornstarch and mix well. Heat until thickened.  Remove from heat and allow to cool slightly.

In large mixing bowl, combine cooled turkey and lettuce and toss well.  Top with green onion, tomatoes, kidney beans and dressing and gently toss.

Makes 6 servings
Serving Size: 2 cups