This salad has it all. Fresh greens, crunchy tortilla chips, creamy avocado and turkey.

Tex-Mex Salad

1 pound ground turkey
1 (15.5-ounce) can kidney beans, rinsed and drained
1 packet dry vegetable soup mix
1 head romaine lettuce, torn into bite-sized pieces
3 cups crushed tortilla chips
4 tomatoes, seeded and chopped
2 avocados, pitted peeled and cut into 1/2-inch cubes
1 1/4 cups shredded cheddar cheese
1 (6-ounce) can black olives, drained and sliced
1 small sweet onion, thinly sliced
1/4 cup sliced green olives
3/4 cup prepared Italian dressing

1. Brown turkey in a large skillet over medium-high heat. Add beans and soup mix. Stir to combine. Reduce heat to medium-low and cook, covered, for 5 minutes. Remove from heat, drain if necessary and cool.
2. When cool, transfer to a large mixing bowl with lettuce, tortilla chips, tomatoes, avocados, cheddar cheese, black olives, onion and green olives. Pour Italian dressing over the top and toss gently to combine. Serve immediately.

Makes 8 servings.