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Paleo Turkey Taco Salad with a Creamy Chipotle Sauce

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turkey taco meat salad with toppings in a bowl
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turkey salad in a bowl topped with corn, avocado, tomato, black olive, tortilla chips

Paleo Turkey Taco Salad with a Creamy Chipotle Sauce

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  • Author: Dave Cohen
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 4–6 servings 1x
  • Category: Lunch, Dinner
  • Cuisine: Paleo, Whole 30
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Description

Ditch the spice packets filled with preservatives for this homemade taco salad!  It’s lightened up by using turkey meat and will be your new favorite salad!


Ingredients

Scale

Turkey Taco Meat Ingredients:

  • 2 lb ground turkey
  • 8 oz tomato sauce
  • 1 tbsp tomato paste
  • 1/2 cup chicken broth
  • 1/2 sweet onion, diced
  • 1 serrano pepper, minced (seeds and stem removed for less spicy)
  • 3 garlic cloves, minced
  • 1 tsp potato starch

Spice Mix Ingredients:

  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 1/4 tsp cayenne

Creamy Chipotle Dressing Ingredients:

  • 1 cup unsweetened coconut yogurt or greek yogurt
  • 1/4 cup mayo
  • 1 lime, juiced
  • 1 tbsp apple cider vinegar
  • 3 chipotle peppers in adobo, seeds removed and chopped. (only use 2 if you want it less spicy)
  • 1 garlic clove, minced
  • 1 tbsp olive oil
  • 1/8 tsp salt
  • pinch of pepper

 


Instructions

Turkey Taco Salad Steps:

  1. Grab a small bowl and mix up all of the spice ingredients in it. Set aside.
  2. Heat a 12 inch pan on medium high.  Once hot, add in 1 tbsp of Avocado Oil. Add in the ground turkey and brown the meat. This will take around 6-8 minutes. Remove turkey from pan once browned leaving the fat in the pan.
  3. Add in the onion and season with salt a nice pinch of salt and pepper.  Cook for 4-5 minutes. Add in the serrano pepper and garlic.  Cook for an additional minute.
  4. Reduce heat to medium and add the turkey back to the pan. Give everything a nice mix. Add in the spice mix and stir so that everything is nicely combined.
  5. Now add in the tomato sauce and past and cook for 2-3 minutes. Add in the chicken broth and let this reduce a bit.
  6. Once slightly reduced, add in the potato starch and stir until thickened.  This will happen pretty quick.  Once it starts to thicken, reduce heat to low and simmer for a few minutes to let the flavors come together.
  7. Add to a bed of mixed greens and toppings of your choice.  Spoon over the dressing and enjoy!  This would be epic in tacos as well!

Creamy Chipotle Dressing Steps:

  1. Add all ingredients to a small blender and blend until smooth.

Notes

Salad Topping Ideas:

  • Lettuce of your choice
  • Tomatoes
  • Corn
  • Black Beans
  • Tortilla strips
  • Avocado
  • Pickled onion
  • Shredded cheese

Did you make this recipe?

Tag @mypaleoishlife on Instagram and hashtag it #mypaleoishlife

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Categories: Paleo, Big Ass Salads

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About Dave Cohen

I'm so excited you're here! This site is designed to inspire you with awesome content that will help you on your Paleoish journey.

About Me · About Paleoish

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INGREDIENTS

* 1 lb ground beef (80/20)
* 1 lb ground veal
* 1 lb ground pork (80/20)
* 2 large celery stalks, finely chopped (about ½ cup)
* 2 medium carrots, peeled and finely chopped (about ⅔ cup)
* ½ large sweet onion, finely chopped (about 1 cup)
* 4 garlic cloves, minced
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* 2 tbsp olive oil
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* 3 tbsp tomato paste
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* ½ tsp black pepper
* 1 tsp sugar

STEPS

1. Prep your veggies
Finely dice the carrots, celery, and onion. You want a small, uniform dice for a smooth texture in the finished sauce.
2. Sauté the soffritto
In a large Dutch oven or heavy-bottomed pot, heat 2 tbsp olive oil over medium heat. Add the diced carrots, celery, and onion. Sauté for 1 minute, then stir in 2 tbsp butter and continue cooking until vegetables are soft, about 4–5 minutes.
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Pour in 1 cup of whole milk and reduce heat to medium-low. Let simmer until most of the milk has reduced and the meat is fully broken down, about 15–20 minutes.
5. Add white wine
Stir in 1 cup of white wine and continue simmering on medium-low until reduced, about 20–30 minutes.
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Add the Calabrian chili, minced garlic, and 3 tbsp tomato paste. Cook for 2–4 minutes, stirring frequently to deepen the flavor.
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8. Final simmer
Simmer gently on low heat for 20–30 minutes, uncovered, to let the flavors meld and the sauce thicken. Taste and adjust salt or chili heat as needed.
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