A classic taco salad feels like a good way to round out a week of home-cooked meals, and this one has all of our favorite toppings - seasoned meat, avocados, cheese, and tortilla chips for crunch.
Make honey-adobo sauce / dressing - (Skip if dressing was made ahead for Wednesday.) Whisk together vinegar, adobo sauce, honey, paprika (portion for sauce / dressing), and oil (portion for sauce / dressing). (Can be done up to 5 days ahead)
Make spice mix - Combine cumin, coriander, paprika (portion for salad), garlic powder, and salt. (Can be done up to 5 days ahead)
Bell peppers - Dice bell peppers. (Can be done up to 5 days ahead)
Season turkey - Combine turkey with spice mix. (Can be done 1 day ahead)
Heat a skillet with oil (portion for taco salad) over medium-high heat. Add turkey and saute until turkey is cooked through, 6 to 8 minutes. Set aside and allow to cool slightly.
Assemble salads by forming a bed of lettuce and topping it with bell peppers, tomatoes, avocados, and olives. Top with turkey and cheese.
Dress salads with honey-adobo dressing. Serve with tortilla chips (you can crumble these over the top or use them to scoop up the other ingredients). Enjoy!