Easy Taco Salad with Creamy Habanero Lime Sauce

Disclosure: I participated in an Influencer Activation on behalf of Influence Central for Honeysuckle White. I received complimentary products to facilitate my review as well as a promotional item to thank me for my participation.

It’s that time of year where the days seem longer, the sunshine stays a little longer and warm weather is upon us! This is also the time of year I start thinking about picnics, cookouts, barbecues and potlucks with my friends and family. It’s not like we don’t have plenty of reasons to celebrate this time of year, in our immediate family alone we have 2 birthdays and a wedding anniversary in April, 2 birthdays in May, Mother’s Day and Memorial Day. We always kick off our Spring and lead into Summertime with plenty occasions to celebrate, in addition to just loving to entertain and have company just because.

I really enjoy holding a potluck where everyone can bring their favorite dish and we’ll just plan to make a few things like appetizers till the guests arrive and maybe some grilled kabobs and a side. While a lot of people bring potato or pasta salad to summertime parties like Memorial Day, I like to serve something just a bit different. I love a good taco salad because they are easy to put together, they serve a lot of people and they are colorful and chock full of vegetables and flavor. Mine is quick to make by using low sodium canned beans and some pre-shredded lowfat cheese, and I also use ground turkey. What I love about using ground turkey is that it’s a lean and tasty substitution for summer foods that are traditionally prepared with beef or pork and it’s perfect for my taco salad!

Honeysuckle White works with more than 700 independent farmers to produce these wholesome turkeys raised without growth-promoting antibiotics.

Honeysuckle White is committed to offering food at a better price, that’s why their turkey products are available without a premium price. So not only is my taco salad super easy and colorful, it’s also easy on the pocketbook. Look for the USDA Process Verified seal on packaging to know that your turkey was raised without growth-promoting antibiotics by farmers who care. For more information on Honeysuckle White products, you can follow them on Facebook or check out the link at the end of the post for a fun contest!

This salad was so flavorful and lovely, and that creamy sauce had just the right bite to complement all the brightness of this salad. It’s sure to be a crowd pleaser at your next soiree.

Taco Salad Ingredients:

• 1 package (1.25 lbs) Honeysuckle White ground turkey
• 2 teaspoons taco seasoning (either pre-packaged or homemade)
• 1 (4 ounce) can diced green chiles, drained
• 1-2 limes
• 1-2 cups shredded tortilla chips
• 1-2 cups shredded romaine lettuce
• 1-2 cups shredded green leaf lettuce
• 1/2 can low sodium red kidney beans, drained and rinsed
• 1/2 can low sodium black beans, drained and rinsed
• 1 can sweet yellow corn, drained and rinsed
• 1 cup grape or cherry tomatoes, halved
• 1/4 cup sliced olives
• 1 cup shredded cheese, preferable Mexican Blend
• 2 tablespoons chopped cilantro
• 1/4 avocado, cut into slices

Creamy Habanero Lime Sauce Ingredients:

• 1/2 cup sour cream
• 1/4 cup ranch dressing
• 1/2 cup habanero lime salsa
• 1/4 teaspoon chili powder
• 1/4 teaspoon dried cilantro

Directions:

Begin by browning your meat in a skillet over medium heat. Turkey should always be cooked to an internal temperature of 165 degrees fahrenheit.

Once the turkey has browned, drain any remaining fat and add the taco seasoning, cooking as specified for your taco seasoning mixture.

While the meat and taco seasoning is simmering, begin to prepare your salad. I like to line my serving platter with whole tortilla chips, then top with both types of lettuce.

Be sure to rinse the beans well, then pat to dry. Combine them with the corn and spoon them on top of the lettuce. Slice your tomatoes in half and arrange them around the salad.

Once the meat is done, add the diced green chile and stir it in. Squeeze half a lemon over the mixture and stir well.

Spoon the meat over the bean and corn mixture.

Add the olives, cheese, cilantro and some extra smashed chips on top.

Now mix all the ingredients for the creamy sauce in a bowl.

I like to serve the sauce separately, that way it can be kept cool in a cooler or refrigerator if this is an outdoor affair, and some people like to use different amounts on their taco salad, or none at all. You can also add a small dallop to the top of the salad.

Slice up some avocados and arrange them on top. The trick to keeping them green is a small squeeze of lime juice.

Grab some tongs and serve for all to enjoy!

There’s also a really fun #700ReasonsforSummer Recipe Contest!

Head on over to vote for my recipe if you love it! The grand prize winner will win $500 gift card towards the purchase of backyard furniture, and I’d love to renovate my backyard for entertaining all summer long!

Voters WIN TOO!! There will be 5 runners up, and these will be voters that are selected at random. You have a chance to win a prize pack with an assortment of ground turkey and sausage, as well as color coded cutting boards so you never again cut your meat and veggies on the same board. Voting is open from May 4th through May 25th so be sure to get those votes in!

Memorial Day Turkey Recipe Contest

What are some of your favorite recipes to kick off summer?