Although I enjoy salads, I do not usually have a craving for one. Today was an exception to that general rule. For some reason, I was really craving a taco salad. This light but flavorful salad was a tasty way to wrap up the weekend.
In a large skillet, brown about a pound of ground turkey and add salt, pepper, chili powder, cumin, and dried oregano to taste. To the browned turkey, stir in a 4 oz can of diced chilis. Add a (14.5 oz) can of diced tomatoes with their liquid. Drain and rinse a can of black beans and a can of white hominy. Stir the beans and hominy into the turkey and simmer until heated through.
Assemble the salad by crushing baked tortilla chips in the bottom of a bowl. Cover the tortilla chips with chopped romaine lettuce. Pour the taco meat over the lettuce and top with bell pepper, cubanelle pepper, jicama, sliced grape tomatoes, salsa, sour cream, avocado, and cilantro. Finish the salad with a light drizzle of olive oil.