Pistachio Turkey Taco Salad by Linda Larsen
Pistachios are an unusual and delicious ingredient in a taco salad. You could make this salad with shredded chicken or even cooked shrimp.
Serves 6
Calories: 286.94
Fat: 7.49 grams
Saturated Fat: 1.79 grams
Cholesterol: 64.95 mg
Sodium: 460.02 mg
3 cups shredded cooked turkey breast
4 tomatoes, chopped
1 green bell pepper, chopped
⅓ cup low-fat sour cream
¼ cup chopped pistachios
1 cup Smoky Salsa (page 292)
2 tablespoons lime juice
1 head green lettuce
1 head red lettuce
6 taco shells
In a medium bowl combine turkey, tomatoes, and bell pepper and toss. In a small bowl, combine sour cream, pistachios, salsa, and lime juice and mix well. Add to turkey mixture and stir gently to coat.
Tear lettuce into bite-sized pieces and divide among six plates. Heat taco shells as directed on package and coarsely crush. Sprinkle on the lettuce. Top with turkey mixture and serve immediately.
Taco Shells
Taco shells are made from corn or flour tortillas that have been curved and deep-fried to hold their shape. They come packaged in boxes, and are usually reheated in the oven before serving so they are crisp. In this recipe, you can substitute taco or tortilla chips, but they are more fragile than crushed taco shells.
