High-Protein Taco Salad with Greek Yogurt Dressing

This High-Protein Taco Salad with Greek Yogurt Dressing packs classic taco flavor into a lighter bowl with lean ground turkey, crisp lettuce, tomatoes, corn, beans, and a creamy lime dressing made with Greek yogurt.

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Why You’ll Love It

• High protein from lean turkey and Greek yogurt
• Fresh, crunchy, and filling
• Easy 30-minute lunch or dinner
• Meal-prep friendly when stored in components

Quick Recipe Facts

• Prep: 15 minutes
• Cook: 10 minutes
• Total: 25 minutes
• Servings: 4
• Estimated protein: about 36–40 g per serving

Ingredients

For the taco salad

• 1 lb 93% lean ground turkey
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 6 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1 cup black beans, rinsed and drained
• 1/2 cup corn
• 1/4 cup diced red onion
• 1/4 cup reduced-fat shredded cheese, optional

For the Greek yogurt dressing

• 3/4 cup nonfat Greek yogurt
• 2 tablespoons lime juice
• 1 tablespoon chopped cilantro
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1–2 tablespoons water to thin

How to Make It

1. Cook the turkey

Heat a skillet over medium-high heat. Add turkey and season with chili powder, cumin, paprika, garlic powder, and salt. Cook for 7–10 minutes until browned and fully cooked.

2. Make the dressing

Stir Greek yogurt, lime juice, cilantro, garlic powder, salt, and enough water to make a pourable dressing.

3. Assemble

Divide romaine among bowls. Add turkey, tomatoes, beans, corn, red onion, and optional cheese. Drizzle with Greek yogurt dressing.

Meal Prep Tips

• Store turkey, salad vegetables, and dressing separately.
• Assemble just before eating to keep lettuce crisp.

More Lunch Recipes

Browse our High Protein Lunch and Low Calorie High Protein collections.

Nutrition values are estimates and vary by brands and serving size.

Recipe Card

Zakaria Ouaarab

High-Protein Taco Salad with Greek Yogurt Dressing

A lighter high-protein taco salad with lean turkey, black beans, crisp vegetables, and a creamy Greek yogurt lime dressing.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Tex-Mex

Calories: 390

Ingredients Method Notes

Ingredients

  

Taco salad

• 1 lb 93% lean ground turkey
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 6 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1 cup black beans, rinsed and drained
• 1/2 cup corn
• 1/4 cup diced red onion
• 1/4 cup reduced-fat shredded cheese optional

Greek yogurt dressing

• 3/4 cup nonfat Greek yogurt
• 2 tablespoons lime juice
• 1 tablespoon chopped cilantro
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1-2 tablespoons water to thin

Method

 

1. Heat a skillet over medium-high heat. Add turkey and season with chili powder, cumin, paprika, garlic powder, and salt. Cook for 7–10 minutes until browned and fully cooked.
2. Stir Greek yogurt, lime juice, cilantro, garlic powder, salt, and enough water to make a pourable dressing.
3. Divide romaine among bowls. Add turkey, tomatoes, beans, corn, red onion, and optional cheese. Drizzle with Greek yogurt dressing.

Notes

Nutrition is an estimate and varies by brand, portion size, and substitutions.