I was getting really sick of turkey chili or just a plain chicken breast, so I decided to think a bit outside the box this week. I made this on Monday and had it for the whole week! It kept me feeling full for longer because of the meat and added veggies in this salad. I am not used to having salads with meat on them anymore (you could say I am a wannabe vegetarian!). Be on the look out for the next post, it may be a Turkey Taco Wrap! Yum!
xo Jackie
Prep Time: Depends on defrosting method Cook Time: 10 minutes Yield: 4 servings
Ingredients: 
- 8 cups of romaine lettuce
- 1 lb of turkey meat (lean 98% fat-free)
- 1 taco seasoning packet
- 1/2 an avocado chopped
- 1/4 cup of chopped onion
- 1 medium-sized tomato chopped
- 1/2 cup of part skim mozzarella cheese, cheddar or monetary jack
Directions:
Let the meat defrost for about 30 minutes prior to cooking or defrost in the microwave. Next place the meat into a skillet and place the burner on medium. Move the meat around to allow all the parts of the meat to cook. Once the meat is thoroughly cooked (a light brown color) add the packet of taco seasoning. Stir the meat around so 
that the seasoning is mixed in good. Next turn the burner off and let the meat sit in the skillet as you prepare the salad. On a plate, place the lettuce, chopped onion, chopped tomato and chopped avocado. Next, remove the meat from the skillet and add-on top of the lettuce bed. Mix the meat and condiments around and add the cheese on top. Since the meat is still warm, the cheese should melt on top.
Calories: 250
Protein: 35.5g
Sodium: 465mg
Fat: 7g
Carbohydrate: 11.5g
WW+pts: +6 pts
Dine In and Dine Out 