In a large skillet, cook the ground turkey over medium heat, breaking it apart with a spoon until browned and no longer pink.

Drain off any excess fat from the skillet.

Stir in the chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Cook for 1 minute until fragrant.

Add the water to the skillet and bring to a simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.

While the taco meat is cooking, prepare the lime vinaigrette by whisking together the olive oil, lime juice, and salsa in a small bowl.

To assemble the salads, divide the chopped romaine lettuce evenly among four bowls.

Top the lettuce with the prepared taco meat, pico de gallo, black beans, and corn.

Drizzle with the lime vinaigrette and add any desired optional toppings such as shredded cheese, Greek yogurt, or avocado.

Serve immediately.