Turkey Green Chile Taco Salad

Meat

• 2 tsp coconut oil
• 1 ½ lb ground turkey
• ⅓ c chardonnay
• 1 tbsp ground cumin
• ¼ c fresh squeezed lime juice
• ½ c Hatch chiles (mild or hot, depending on preference), roasted and chopped*
• salt and black pepper, to taste

Dressing Ingredients:

• ¼ c The Fresh Market Salsa Verde
• ¼ c sour cream
• ½ c fresh cilantro, finely chopped
• 2 tbsp fresh squeezed lime juice

Salad Base Ingredients:

• ½ head romaine lettuce, chopped
• 1 medium green pepper, chopped
• 1 medium red bell pepper, chopped
• ¼ c red onion, thinly sliced
• 1 tbsp fresh squeezed lime juice
• 1 whole avocado, cubed

*Can substitute with 1 can of Hatch Chiles, drained, if fresh are not available.

Heat coconut oil in a large non-stick pan over medium-high heat for 2 minutes. Add the ground turkey and cook until browned, about 4 minutes. Transfer turkey to a platter and set aside, cover to keep warm. Add chardonnay pan, scraping up any browned bits from the bottom. Return turkey to pan and add cumin, lime juice, Hatch Green Chiles, salt and black pepper. Allow mixture to simmer and reduce, about 5 minutes.

Meanwhile, make the Green Chile Dressing. In a large bowl, whisk together The Fresh Market Salsa Verde, sour cream, cilantro and lime juice. Transfer 1-2 tbsp. of dressing to a small bowl to reserve for garnish.

To assemble the salad, add lettuce, peppers, onion, and lime juice to the mixing bowl containing the dressing. Toss salad until all ingredients are well coated. Arrange salad on a large serving platter, add turkey mixture and top with remaining dressing and chopped avocados. Garnish with additional cilantro if desired.

*Click here to view our step-by-step guide on how to roast your own hatch chiles.