Turkey Taco Salad by Martin Dwyer

Martin Dwyer

A perfect way to use leftover Christmas Turkey or enjoy at any time of the year! This Taco Salad can be enjoyed as a lunch or as a main course dinner with some extra accompaniments. 

Serves 2 | 15 mins prep 


  • 1 onion
  • 2tblsp oil
  • 2tblsp chilli powder
  • 1-2 cups of chopped/shredded turkey
  • half cup of water.
  • Tortilla chips
  • Cos Lettuce
  • Cherry Tomatoes
  • Grated cheese, sour cream and Tabasco to serve


Chop the onion and cook in a pan with 2 tablespoons of oil and two tablespoons of chilli powder. 

Add 1 to 2 cups of chopped or shredded turkey and half a cup of water. 

Cook until liquid reduces and clings to turkey pieces. Set aside. 

Line a bowl with 5 or 6 tortilla chips. Top with chopped Cos Lettuce and cherry tomatoes. 

Mound some of the turkey chilli on top. 

Sprinkle with grated cheese, some  sour cream and a few drops of tobasco.

Serve and enjoy!

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