1/2 pound lean ground turkey, or substitute black beans for a vegetarian option
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1/2 cup whole grain tortilla chips, broken
1/2 cup shredded cheddar cheese, reduced-fat
3 cups chopped lettuce
1 cup chopped tomatoes
1/2 cup low calorie salsa
Creamy Avocado Dressing:
2 tablespoons plain Greek yogurt
2 tablespoons ripe, mashed avocado
Juice of 1 lime
1/4 cup salsa
Heat a skillet over medium heat and add the turkey and the seasonings. Cook until turkey is no longer pink and remove from heat. Transfer turkey to a bowl and let cool.
To make the salad, divide the tortilla chips between two jars. Layer each with half the cheese, followed by the lettuce, turkey mixture, and chopped tomatoes.
For the dressing, blend the yogurt, avocado, lime juice, and salsa in a blender or food processor. Blend until creamy and smooth. Top the salad with the dressing, seal the jars and store in the refrigerator for 1-2 days. ENJOY!