For the Salad:
2 fajita-size flour tortillas swap corn tortillas to make gluten free
2 teaspoons extra virgin olive oil, divided
¾ teaspoon kosher salt, divided
½ teaspoon black pepper, divided
1 lb. lean ground turkey
1 TBSP. chili powder
1 tsp. ground cumin
½ tsp. garlic powder
1 head romaine lettuce, rough chop
1- 15 oz. can black beans, rinsed and drained
1- 11 oz. can Mexican-style corn
2 cups cherry tomatoes, halved
1 medium ripe avocado, diced (optional)
1 cup cilantro leaves, loosely packed
½ cup reduced fat shredded sharp cheddar cheese or daiya cheddar shreds
¼ cup green onions, thinly sliced
For the salsa yogurt dressing:
¼ cup prepared salsa
¼ cup nonfat plain Greek yogurt
1. Place a rack in the center of your oven and preheat the oven to 425 degrees F. Coat a large rimmed baking sheet with nonstick spray. Stack the tortillas and cut them in half, then slice each half into 1/2-inch strips. Scatter the strips in the middle of the prepared baking sheet. Drizzle with 1 teaspoon olive oil, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat, then spread them into a single layer. Bake until golden brown and crisp, about 8 minutes, turning halfway through. Set aside to cool.
2. Meanwhile, in a large, nonstick skillet, heat the remaining 1 teaspoon olive oil over medium high. Add the turkey, chili powder, cumin, garlic powder, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Break up the meat and stir with a spoon until it is cooked through, about 5 minutes. In a small bowl, stir together the salsa and Greek yogurt to make the dressing.
3. Place the romaine in a large serving bowl. Top with 1/4 cup of the salsa-yogurt mixture, the turkey, black beans, corn, tomatoes, avocado, cilantro, cheese, and green onions. Toss lightly to combine, then sprinkle the tortilla strips over the top. Serve immediately with remaining salsa-yogurt dressing as desired.
Storage: If preparing ahead of time, the cooked ground turkey can be stored in the refrigerator for up to 4 days. Store the corn and black beans in a separate container for up to 4 days. The dressing in a container for up to 4 days, and the chopped tomatoes in a container for up to 3 days. Washed, chopped lettuce can also be stored in the crisper drawer for 2 to 3 days. Assemble the salad just before serving.