1/2 pound ground turkey
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1/2 cup whole grain tortilla chips, broken
1/2 cup shredded cheddar cheese, reduced-fat
3 cups chopped romaine lettuce
1 cup halved cherry tomatoes
1/2 cup salsa, no sugar added
Creamy Salsa Dressing: (optional)
2 tablespoons plain Greek yogurt
2 tablespoons ripe, mashed avocado
Juice of 1 lime
1/4 cup salsa
Heat a skillet over medium heat and add the turkey. Cook until turkey is no longer pink and cooked through. Add spices, stir to combine and transfer to a bowl and let cool.
To make the salad, divide the tortilla chips between six jars. Layer each with half the salsa, turkey mixture, tomatoes, lettuce, and cheese.
Make the optional dressing by blending the yogurt, avocado, lime juice, and salsa in a blender. Blend until creamy and smooth. Top the salad with the dressing, seal the jars and store in the fridge until ready to eat. Eat within 1-2 days for best results.
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