Brown ground turkey in a pan.

Add taco seasoning to the ground turkey according to the package directions.

Add rinsed and drained red kidney beans to the pan with the turkey.

Cook until the kidney beans are heated through.

Remove the pan from heat and drain any excess liquid.

Let the turkey and bean mixture cool to room temperature.

In a large bowl, combine bite-sized iceberg lettuce, chopped tomatoes, chopped avocado, and sliced red onion rings.

Add the cooled turkey and bean mixture to the bowl.

Gently toss all the ingredients together, adding tortilla chips last to prevent them from getting soggy.

In a separate bowl, mix together low-fat sour cream, low-fat mayonnaise, lemon juice, crushed garlic, and Worcestershire sauce until well combined.

Serve the salad with the prepared dressing on the side.