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Summer Nacho Salad with Smoked Turkey

Great for a party or dinner! Get a head start by making the salad through Step 2 then cover and refrigerate. Finish the recipe right before serving.

Serves 8
Ready in 21 mins
Prep time 15 mins
Cooking time 6 mins
459 calories per serving


> 2 tbsp olive oil
> 1 large red onion, halved and thinly sliced
> 1 tsp ground cumin
> 1 ( 16 oz.) jar salsa
> 1 ( 14 oz.) can chickpeas, drained and rinsed
> 1 ( 14 oz.) can black beans, drained and rinsed
> 8 oz. sliced smoked deli turkey breast, cut into strips
> 1 ripe avocado, halved, pitted
> 1 head romaine lettuce, roughly chopped
> 1 ( 13 oz.) bag tortilla chips
> 1/2 cup shredded cheese


In a large skillet, over a medium heat, fry the onion in the olive oil for 5 minutes, stirring occasionally. Add the cumin and after another minute stir in the salsa, remove the pan from the heat.
Drain and rinse the chick peas and black beans and combine with the salsa, set aside.
Using a spoon, scoop out the avocado. Cut into slices or chunks.
Place the lettuce on a large serving dish and layer over it the bean mixture, chicken, avocado and cheese. Serve with chips for scooping.


Make Ahead: Prepare the salad through step 2. Cover and refrigerate. Complete recipe right before serving.

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