In a large salad bowl, add salad greens, beans, tomato, avocado, tortilla chips and cheese. Set aside.
Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat. Add turkey and cook for 5 minutes, constantly breaking into small pieces with spatula. Add 1 tbsp taco seasoning and onion flakes; cook for another 2 minutes, stirring a few times. Transfer to a salad bowl with other ingredients.
Return skillet to medium heat and add corn. Cook for a few minutes undisturbed, sprinkle with 1/2 tbsp taco seasoning, stir and cook for another minute. Transfer to a bowl.
Drizzle yogurt on top and gently toss. Adjust salt to taste. Serve immediately.
Store: Refrigerate leftovers for up to 2 days. Surprisingly, this healthy taco salad doesn’t become too soggy.
Make Ahead: Refrigerate all ingredients except chips, avocado and yogurt for up to 24 hours. Assemble right before serving.
Greek yogurt is too thick to mix well with other ingredients. I used 2% plain yogurt.
You can use Romaine lettuce, spinach or any greens in place of a salad mix.
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