A satisfying, crunchy, cheesy, protein-packed salad that tastes indulgent but fits your WW goals.
🥗 Servings: 6 generous portions
⏱️ Prep Time: 15 minutes
🍳 Cook Time: 10 minutes
🌱 WW Points (est.): 5–7 points per serving (depending on exact brands used and toppings; see notes below)
🛒 Ingredients (Lightened Up)
For the Salad Base:
8 cups shredded lettuce (Romaine or iceberg – 0 points)
1 small red onion, finely diced (0 points)
4 medium Roma tomatoes, chopped (0 points)
1/2 cup fat-free shredded cheddar cheese (2 points for the whole amount)
1 1/2 cups baked tortilla chips, lightly crushed (try Quest Protein Chips Nacho flavor or WW Nacho Tortilla Chips – ~2 points per serving)
For the Taco Meat:
1 lb 99% lean ground turkey (0 points)
1 packet reduced-sodium taco seasoning, or make your own (0–1 point depending on brand)
1/4 cup water (for cooking the meat and seasoning)
For the Dressing (Zesty Yogurt Taco Sauce):
1/2 cup plain non-fat Greek yogurt (0 points)
1 tablespoon light mayo (1 point)
1 tablespoon fresh lime juice (0 points)
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
Salt and pepper to taste
Optional: 1 teaspoon hot sauce (0 points)
🧑🍳 Instructions: Step-by-Step with WW Tips
STEP 1: Prepare the Meat
In a large non-stick skillet over medium heat, cook your 99% lean ground turkey until it’s no longer pink. This will take about 5-6 minutes.
Once fully cooked, drain any excess liquid (there won’t be much with lean turkey). Add your taco seasoning and 1/4 cup of water. Stir well and let it simmer for another 3 minutes until the mixture thickens.
💡 WW Tip: Lean ground turkey is your best friend on WW — flavorful and 0 points when it’s 99% lean.
STEP 2: Make the Greek Yogurt Dressing
In a small bowl, whisk together the Greek yogurt, light mayo, lime juice, and seasonings (garlic powder, chili powder, salt, pepper, optional hot sauce).
Taste and adjust. Want it tangier? Add a touch more lime juice. Spicier? Add cayenne or chipotle powder.
💡 WW Tip: Using Greek yogurt gives you a creamy base with zero guilt. A little light mayo stretches the flavor without piling on points.
STEP 3: Prep the Veggies
While the meat is cooking, chop all your vegetables:
Shred the lettuce
Dice the onion
Chop the tomatoes
Combine in a large salad bowl.
💡 WW Tip: Bulking up the salad with high-volume, zero-point foods like lettuce and tomatoes helps fill you up without costing you points.
STEP 4: Assemble the Salad
Now it’s time to build your masterpiece.
In your big salad bowl, toss the lettuce, onion, and tomatoes. Top with the warm seasoned turkey, sprinkle the fat-free shredded cheddar, and lightly crushed baked tortilla chips.
Drizzle the yogurt dressing across the top or serve it on the side for dipping or drizzling.
💡 WW Tip: Toss the salad right before serving so the chips stay crisp. Portion control is key here — use a kitchen scale or measuring cups for chips and cheese to stay within points.
Optional Add-Ons (Point Values May Vary):
Avocado slices (¼ of an avocado = ~3 points)
Black beans (½ cup = 2 points)
Corn kernels (½ cup = 2 points)
Salsa (0 points!)
Pickled jalapeños (0 points)
Chopped cilantro or green onions (0 points)
Estimated Total: ~14–16 WW Points for the entire recipe Per Serving:~5–7 WW Points, depending on chip choice and whether toppings like avocado or beans are added.
❤️ Why You’ll Love This Recipe
Satisfying crunch from chips without deep frying
Classic taco flavor from seasoning and cheese
Guilt-free creamy dressing
Meal prep friendly — assemble parts ahead of time!
Your mom will still love it, and now you both can feel even better about eating it!
📦 Storage Notes
Lettuce and meat should be stored separately if you’re meal prepping.
Keep chips and dressing on the side until ready to eat.
The taco meat keeps well in the fridge for 4 days or in the freezer for up to 2 months.
