If you love a good taco salad, then prepare to have your life absolutely CHANGED! My Chicken Taco Salad with Tangy Avocado Lime Dressing is not your mama's taco salad. It is loaded with delicious, healthy ingredients that pack quite the punch, and, not to mention, this avocado lime dressing is absolutely MAGICAL. Make this salad for Taco Tuesday, or anytime that you are craving a delicious, healthy salad!
Ingredients
For the Salad:
- 1 Pound Ground Chicken or sub other crumbled meat / plant-based "meat" crumbles
- 2 Tablespoons Taco Seasoning
- 2 Heads Romaine Lettuce
- 1 Cup Corn drained and rinsed
- 1 Cup Black Beans drained and rinsed
- 1 Cup Baby Tomatoes halved
- 1/3 Cup Cotija Cheese crumbled
For the Avocado Lime Dressing:
- 2 Ripe Avocados
- 2 Limes juiced
- 1/3 Cup Olive Oil
- 2 Cloves Garlic
- 1 4 oz. Container Greek Yogurt or substitute dairy-free yogurt!
- 1 Cup Cilantro
- 1 Teaspoon Cumin
- 1 Teaspoon Sea Salt
- 1 Pinch Black Pepper
- 1/4 Cup Water to thin dressing as needed!
Instructions
- Start by preparing the salad; heat a nonstick pan on the stove over medium heat and add in your oil.
- Next, add in the chicken (or meat / plant-based meat of choice) and cook until it's cooked all the way through.
- While the chicken is cooking, prepare your vegetables. Chop the lettuce and tomatoes, drain and rinse the corn and beans, and add them to a large bowl.
- Once the chicken is done, add it to the bowl with the salad. Then, set aside.
- Next, prepare the dressing. Add all of the dressing ingredients to a high-speed blender or food processor and blend/process until smooth. You may need to stop and scrape down the sides to ensure that all of the ingredients are fully incorporated.
- Taste and adjust seasonings as desired. You may want to add more water to the dressing, to "thin" it out, depending on your desired thickness.
- Once the dressing is done, add it to the salad.
- Mix until the dressing fully coats the ingredients and enjoy! Serve immediately, or store any leftovers in an airtight container in the fridge for up to three days.
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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