Healthy Taco Salad with Cilantro Lime Vinaigrette
All the flavors of tacos in a healthy salad with a tasty cilantro-lime vinaigrette.
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✅Ingredients
CHICKEN:
• 1 pound chicken tenders
• 1 tablespoon olive oil
• 2 limes, juiced
• 1 teaspoons chili powder
• 1/2 teaspoons ground cumin
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp cayenne pepper
CILANTRO LIME VINAGRETTE:
• 2 cups fresh cilantro leaves
• 1/3 cup extra virgin olive oil
• 1 lime juiced
• 1 tablespoon red wine vinegar
• 1/4 teaspoon salt
SALAD:
• 8 cups mixed greens
• 2 cups cooked dark red kidney beans
• 1 cup frozen corn, thawed
• 1/2 small onion, diced
• 1 ( 2.25 oz) can sliced black olives
• 2 roma tomatoes, diced
• 1 avocado, peeled, pitted, and sliced
✅Instructions
00:49 - How to make cilantro lime vinaigrette
01:22 - Preparing ingredients for Healthy Taco Salad with Cilantro Lime Vinaigrette
1️⃣ Heat a grill pan (or heavy skillet) over medium-high heat.
2️⃣ 00:14 - In a medium-size mixing bowl combine chicken tenders with olive oil, lime juice, chili powder, cumin, onion powder, garlic powder, and cayenne pepper.
3️⃣ 01:33 - Cook chicken in grill pan until cooked through, about 2-3 minutes per side.
4️⃣ 00:49 - Make your cilantro lime vinaigrette by placing cilantro into a food processor or blender. Add in olive oil, lime juice, and red wine vinegar and salt. Blend until pureed into a pourable sauce, about 1 minute.
5️⃣ 02:13 - Put rinsed salad greens into a bowl. Top with bean mixture, corn, onion, olives, tomatoes, and avocado. Serve topped with chicken and cilantro-lime vinaigrette.
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Classic Taco Salad
Growing up on a farm, a classic taco salad was a staple! During the summer, when we'd all get in late from outdoor chores, the easiest thing to throw together was this recipe. And what's great is that each eater can customize it for their personal preference. Consider this a weeknight meal solution!
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Skip ahead:
0:00 Intro
0:33 Making the meat and onion mixture
2:20 Adding the spices, tomatoes, and beans
4:11 Making the dressing
7:17 Making the salad
INGREDIENTS
For the meat:
- 1 lb ground beef (I use 92% lean)
- 1/2 medium onion, diced
- 1 tbsp chili powder
- 1/2 tsp cumin
- 1 tsp dried Mexican oregano
- 1/2 tsp salt
- 1 15-oz can fire-roasted diced tomatoes
- 1 15-oz can red kidney beans, rinsed and drained
For the dressing:
- 3 tbsp ketchup
- 1 1/2 tsp Worcestershire sauce
- 2 tsp honey
- 2 tbsp red wine vinegar
- 1 tsp chipotle powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/3 cup neutral oil
For the salad:
- 2 heads romaine lettuce chopped
- tortilla chips
- avocado or guacamole
- shredded cheese
- salsa
- hot pepper mustard
INSTRUCTIONS
For the meat:
- In a large skillet or saucepan, brown the beef and onion over medium heat, using a spoon or spatula to break it up into small pieces.
- Once browned, about 4-6 minutes, add the chili seasoning, oregano, cumin, and salt. Stir for 30 seconds and add the tomatoes and kidney beans. Turn the heat to a low simmer and cook for 10-15 minutes, or until most of the liquid has reduced.
- Once cooked, remove from heat and set aside.
For the dressing:
- In a dressing shaker or small jar, combine the ketchup, vinegar, honey, Worcestershire sauce, chipotle powder, onion powder, garlic powder, salt, and oil. Shake until combined, taste for seasoning, and set aside.
For the salad:
- To serve the salad, start with chopped lettuce. Top with some of the meat mixture, chips, dressing, and any garnishes.
#CincodeMayo #recipe #dinner #weeknightmeal
Cilantro Lime Dressing - Love & Lemons
This tangy cilantro lime dressing is destined for your next taco salad. Enjoy it as a vinaigrette, or add avocado or Greek yogurt to make it creamy!
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TACO SALAD BOWL | easy, healthy, lunch recipe!
This clean and delicious Taco Salad Bowl is an easy, healthy lunch recipe that is perfect for meal prep and great for dinner.
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TIMESTAMPS
0:00 Intro
0:20 Prepping Bell Peppers
0:43 Prepping Onion
0:58 Prepping Garlic
1:10 Prepping Tomatoes
1:20 Prepping Romain Hearts
1:57 Making Taco Seasoning
2:40 Cooking Rice
3:45 Choosing Your Protein
4:30 Cooking Your Bison
5:50 Build Your Bowl
6:53 Enjoy!
TACO SALAD BOWL RECIPE
1 pound ground bison
1 teaspoon olive oil
2 medium bell peppers (1 red & 1 green) chopped
1/2 medium onion chopped
3 cloves garlic diced
3 tablespoons taco seasoning
1/2 cup low sodium beef broth
1 (8.75 ounces) can of kidney beans drained and rinsed
salt and pepper to taste
3 cups cooked brown rice
1/2 cup part-skim shredded cheddar cheese
1 large romaine heart thinly sliced
1/2 medium tomato diced
INSTRUCTIONS
Heat a large non-stick sauté pan over medium-high heat. Add ground bison into the dry pan, then using a wooden or rubber spatula, break the meat apart. Cook for a couple of minutes or until the meat is no longer pink.
Push the meat over to one side of the pan. Add one teaspoon of olive oil to the empty half of the pan, then add the peppers, onion, garlic, and a pinch of salt. Allow the veggies to cook until they are tender, about five minutes.
Combine the meat and the veggies together. Stir in the taco seasoning to evenly coat the meat and veggie mixture. Stir in broth and beans and allow to cook until the broth has evaporated and the beans are heated through (about five minutes or so).
Time to build your bowl! Put a half cup of brown rice in the bottom of your serving bowl. Top with a small handful of romaine, a heaping tablespoon of cheese, and one cup of the bison-taco mixture. Sprinkle with chopped tomatoes and enjoy.
NOTES
Leftovers – Taco bowls can last about 5 days in the refrigerator. The cooked ingredients can be stored together (bison and rice). This will allow you to conveniently reheat them in the microwave together. I suggest storing the chilled components in separate containers (lettuce, cheese tomatoes), so they will stay as fresh as possible.
NUTRITION (serves 6)
Serving: 1serving | Calories: 325kcal | Carbohydrates: 29g | Protein: 20g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 251mg | Potassium: 530mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3105IU | Vitamin C: 55mg | Calcium: 72mg | Iron: 3mg
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Healthy Taco Salad Recipe with Creamy Cilantro Lime Dressing
This healthy taco salad has it all: warm spiced beef (see below for a vegetarian option!), cool romaine lettuce, a slew of crunchy toppings and a creamy cilantro lime dressing. The creamy dressing, which uses Greek yogurt as its base, is SO GOOD (try it over tomatoes, or toss it with chickpeas for a healthy chickpea salad). The dressing gets made right in a food processor, but you can use a blender instead. The recipe calls for lean ground beef, but you could go for ground turkey, meat-free crumbles, or 2 cans of drained and rinsed black beans instead. I like to set out all of the toppings and let my family build their own salad bowls (or you could do tacos instead!). You can choose whichever toppings you like, but as for me, I go for it all!
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Plant Based Taco Salad Dressing Recipe
Here's a tasty plant based taco salad dressing recipe I whipped up on the fly today. Let me help you get started on a whole food plant based diet.
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