Turkey Taco Chopped Salad

Name: Turkey Taco Chopped Salad
Yield: 4 servings
Ingredients: 400 g romaine lettuce; 400 g plain nonfat Greek yogurt; 600 g cooked plain turkey breast; 240 g drained no-salt-added black beans; Salt-free herbs, garlic and pepper to taste.

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Turkey Taco Chopped Salad

Generated illustration; appearance and pictured props may differ from the prepared recipe.

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Estimated nutrition per portion

311calories

54.1g protein

16.5g carbs

2.5g fat

Sodium: Not calculated

1 of 4 meals. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

400 g romaine lettuce
400 g plain nonfat Greek yogurt
600 g cooked plain turkey breast
240 g drained no-salt-added black beans
Salt-free herbs, garlic and pepper to taste.

Cooking instructions

Use cooked turkey breast; rinse and drain beans. Cool promptly and chop. Wash and chop lettuce and vegetables. Season yogurt with salt-free herbs and lemon. Divide protein and vegetables into four containers; pack yogurt separately and add at serving.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Ingredient and allergy checks

Listed allergens: Milk. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

Inspiration: Angela Rummans (visual inspiration). No endorsement is implied.

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