|Fresh ground turkey||1 Pound (Light And Dark Meat)|
|Taco seasoning||2 Tablespoon|
|Halved grape tomatoes||2 Cup (32 tbs)|
|Canned red kidney beans||15 Ounce, rinsed and drained (1 Can)|
|Canned chickpeas||15 Ounce, rinsed and drained (1 Can, Garbanzo Beans)|
|Canned sliced ripe olives||2 1⁄4 Ounce, drained (1 Can)|
|Ripe avocados||2 Small, peeled and diced|
|Low fat sour cream||1⁄2 Cup (8 tbs)|
|Taco sauce||8 Ounce (1 Jar)|
|Torn romaine lettuce||10 Ounce (1 Bag)|
|Shredded reduced fat mexican cheese blend||4 Ounce (1 Cup)|
|Nacho cheese flavored baked tortilla chips||8 Ounce (1 Package)|
1. Cook turkey in a medium nonstick skillet over medium-high heat until done, stirring to crumble. Stir in taco seasoning and 2 tablespoons water,- cook 2 minutes, stirring occasionally.
2. Combine turkey mixture, tomato halves, and next 4 ingredients, toss mixture well. Combine sour cream and taco sauce in a small bowl, stir until well blended.
3. Place 1 cup lettuce on each of 8 plates, top each with about 1 cup turkey mixture. Sprinkle 2 tablespoons cheese over each salad.