Mexican Chef Salad Recipe                       

4 corn tortillas
1 pound ground turkey breast
1/4 cup minced onion
1 tablespoon chili powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoons cornstarch
2 tomatoes, seeded and diced
8 cups romaine lettuce, shredded
3 green onions, sliced
1 can no salt added kidney beans, drained
1 cup fat-free thousand island dressing

Preheat oven to 350 degrees. Cut tortillas into thin strips and place on cookie sheet. Spray both sides lightly with cooking spray. Bake about 5-8 minutes, turn over with a spatula and continue baking another 5-8 minutes or until lightly browned and crispy. Cool to room temperature

Heat a large nonstick skillet over medium heat until heat. Add ground turkey breast, seasonings and cornstarch and brown until no longer pink. Remove from heat and allow to cool slightly.

In large mixing bowl, combine all ingredients and toss well to mix.

Makes 6 servings
Serving Size: 2 cups