Heat a large skillet over medium heat. Add the lean ground turkey and cook while breaking it apart with a spatula. Sprinkle in the taco seasoning and continue cooking for about 6–8 minutes until the turkey is browned and fully cooked.

While the turkey cooks, prepare the salad ingredients. Chop the romaine lettuce, rinse and drain the black beans, dice the avocado, and measure the corn and salsa.

Divide the chopped romaine lettuce evenly between four serving bowls. Layer the black beans, corn, diced avocado, and salsa over the lettuce to create a colorful salad base.

Top each bowl with the cooked taco-seasoned turkey. Sprinkle crushed tortilla chips over the top and season lightly with salt and black pepper. Add optional toppings if desired and serve immediately.