Mexican turkey salad platter

Total Time
22 min
15 min
7 min
With a mix of Mexican-inspired flavors, this easy turkey salad is reminiscent of seven-layer dip. It’s a great appetizer for your next party or as dinner for taco night. Vidalia onions have a wonderful mild, sweet flavor which is tasty raw, but feel free to incorporate other varieties like yellow or red onions for a more pronounced onion flavor. We call for arranging the colorful chopped vegetables in neat rows on top of the lettuce and turkey, but you can simply sprinkle the veggies and cheese on top of the turkey mixture, spoon the salsa and sour cream on top, then dig in with the chips.


Uncooked extra lean ground turkey breast

1 pound(s), skinless

Reduced sodium taco seasoning

1¼ oz, packet




½ head(s), medium, iceberg, shredded

Fresh tomato(es)

2 medium, seeded and chopped

Uncooked vidalia onion(s)

1 medium, or other sweet onion, chopped


1 medium, peeled, seeded, and sliced

Weight Watchers Reduced-fat Mexican style shredded cheese

1 cup(s), sharp variety

Fat free salsa

¾ cup(s), fat-free

Reduced-fat sour cream

½ cup(s)

Reduced-fat tortilla chips

4 oz, (about 80 chips)


  1. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the turkey and cook, breaking up the turkey with a wooden spoon, until lightly browned, 3–4 minutes. Stir in the seasoning packet and the water. Cook, stirring occasionally, until the turkey is cooked through, about 3 minutes. Remove from the heat.
  2. Arrange the lettuce over a large platter and top with the turkey mixture. Top the turkey with the tomatoes, onion, cucumber, and cheese, arranging them in 4 rows. Serve with the salsa, sour cream, and chips on the side. Yields 1⁄6 of platter, 2 tablespoons salsa, generous tablespoon sour cream, and 13 chips per serving.