Southwestern Taco Salad Recipe

Serve with: Black bean salad from the deli and salad toppings like sour cream, shredded lettuce, grated Monterey Jack cheese, and salsa. Dessert: Double-dip dulce de leche and chocolate ice cream cones.

Makes 4 servings.

INGREDIENTS

DIRECTIONS Whisk together olive oil, lime juice, cilantro, and chipotle chiles in large bowl. Season dressing to taste with salt and pepper. Add turkey, avocado, bell pepper, and onion to dressing. Toss to coat. Divide mixture among 4 tostada crowns or 8 taco shells and serve.

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