A fresh, healthy and delicious chopped salad with a Mexican twist. This salad is easily customized, relatively quick to make, and layered with yummy crunchy ingredients— chopped salad greens, grilled protein (chicken/meat/veg), chips, avocado, tomatoes, red onion, cheese, roasted corn, beans, chips, avocado and everything is bought together with most delicious ranch dressing…
WHY WE LOVE THIS TACO SALAD
Taco salads can be anything you want it to be and can be made anytime of the year. They’re fresh, bright and loaded with lots of crunchy veggies which I love. I have a couple of favorite restaurants who compose a good taco salad, however, homemade versions is simply better!
Here’s are some reasons why we love this recipe:
- Texture and Flavors : I love my salad with lots of texture: crunchy veggies, soft greens, sweet corn, creamy avocado, well seasoned grilled chicken, pickled onions, tomatoes and crisp tortilla chips. I think it is the perfect way to bring all these elements together for a healthy, light and delicious salad.
- Customization Mexican food offers a variety of textures and bold flavors. So have fun experimenting different combinations!
- Meal Prep: simply prep and store the ingredients separately and toss them together when you’re ready to eat.
Ingredients
- Protein: Grilled chicken and ground turkey are one of our top choices for this recipe. For vegetarian well seasoned grilled tofu its a delicious high-protein plant-based options.( I also love roasted wedges of sweet potatoes) Simply sauté with some taco seasoning, onions, tomato sauce, some crushed walnuts) and you’ve got yourself a delicious high-protein vegan ground meat.
- Taco Seasoning: Taco seasoning is used for taco meat. I like to make my own and keep a small jar stocked in my spice cupboard.
- Vegetables: You don’t have to use all, here are some that work really well, I recommend at least 3-4 but more the merrier. All these veggies are delicious and give lots of flavor, color and texture to the salad. Tomatoes, cooked black beans sliced pickled red onion, sliced radishes, green onions, roasted corn, jicama, bell pepper, black olives, avocado, sliced jalapeño, micro greens.
- Greens: This is a salad, traditional taco salad has iceberg lettuce. Im not a big fan of Iceberg lettuce because it’s bland, boring and lacks the nutrients found in dark greens. I love a mix of romaine, kale/ baby spinach or cabbage. You can totally use only one green or mixed greens.
- Cheese: Cheese is really good in this salad, but you can skip if you don’t want it. If you decide to use try shredded sharp cheddar or Monterey Jack, Jalapeño Jack, Cotija or Mexican blend. I had cotija and that’s what I used here!
- Other Toppings highly recommended – Here are a few of my favorite;
- Sour Cream or guacamole
- Salsa of your choice which can replace a salad dressing.
- Tortilla chips: corn or flour. I recommend making your own chips or store bought is fine too.
Taco Salad
Ingredients
- 2 medium skinless boneless chicken breasts butterflied into thinner slicess
- 2 tsp taco seasoning
- 1 tbsp olive oil
- 1 large head romaine, chopped
- 2 heaped cups shredded kale/spinach or cabbage
- 1 heaped cup roasted corn
- 1 cup baby tomatoes, halved
- ½ cup thinly sliced red onions
- 2 ripe but firm avocados, diced
- handful of micro greens
- 1 red bell pepper, finely diced
- 1/3 cup sliced almonds toasted or pepitas
- 2-3 oz shredded cheese, we like cotija(crumbled)
- handful of tortilla chips
Cilantro Jalapeño Ranch
- 1 jalapeño, deseeded if you prefer mild
- 2 cups cilantro leaves and tender stems one bunch approx
- 2 tsp maple syrup
- 1 tsp dijon mustard
- 1 tsp onion powder
- ½ tsp ground cumin
- ¾ tsp sea salt
- ⅓ cup mayonnaise
- ½ cup greek yogurt or sour cream
- a few shakes of Worcestershire sauce
- ¼ tsp freshly cracked black pepper
- 2 tsp apple cider vinegar
Instructions
Cilantro Jalapeño Ranch
- In a food processor or blender combine the chopped cilantro, jalapeno and all the ingredients for the ranch( deseed the jalapeno if you don't want the spicy kick)
- Process until smooth, transfer to a clean jar and keep refrigerated.
Salad
- Preheat the oven to 400℉.
- In a mixing bowl combine the chicken pieces and sprinkle the taco seasoning and olive oil. Rub the seasoning evenly. Bake in a preheated oven for 8-12 minutes until the center is fully cooked. Cooking times vary due the thickness of the chicken pieces. Once down allow it to rest for 10 minutes.
- Place the cooked chicken on a cutting board and slice the chicken on a diagonal against he grain into neat slices.
- Assemble the salad! Ina large mixing bowl combine the romaine, kale,/cabbage, corn, onions, tomatoes, half the avocado and pepitas, diced bell Pepper. Drizzle desired amounts of ranch dressing until everything has a light coating.
- Transfer to individual bowls topped with grilled chicken, remaining, pepitas, avocados. Finishing with cheese, micro greens and crushed tortilla chips.Enjoy!
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Love a well composed taco salad, im specially loving the ranch recipe, so good.
Thank you Sara.Yup the ranch is a keeper!
This salad was a hit. Will make it again soon.