HEALTHY TACO SALAD WITH CILANTRO-LIME VINAIGRETTE
Fresh, filled with veggies and tender chicken, and bursting with flavors, this healthy taco salad is so refreshing! Paired with a tasty cilantro-lime vinaigrette, it's the perfect lunch or light dinner option.
Provided by Rachel Farnsworth
Categories Main
Time 20m
Number Of Ingredients 21
Steps:
- Heat a grill pan (or heavy skillet) over medium-high heat.
- In a medium-size mixing bowl combine chicken tenders with olive oil, lime juice, chili powder, cumin, onion powder, garlic powder, and cayenne pepper.
- Cook chicken in grill pan until cooked through, about 2-3 minutes per side.
- Make your cilantro lime vinaigrette by placing cilantro into a food processor or blender. Add in olive oil, lime juice, red wine vinegar and salt. Blend until pureed into a pourable sauce, about 1 minute.
- 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.
Nutrition Facts : Calories 599 kcal, Carbohydrate 45 g, Protein 36 g, Fat 33 g, SaturatedFat 4 g, Cholesterol 72 mg, Sodium 482 mg, Fiber 13 g, Sugar 3 g, ServingSize 1 serving
CILANTRO LIME VINAIGRETTE {ZESTY MEXICAN SALAD DRESSING}
Cilantro Lime Vinaigrette is a zesty homemade Mexican dressing -- perfect for marinades & salads -- featuring lime juice, fresh cilantro, and a touch of honey!
Provided by Samantha Skaggs
Categories Salad
Time 5m
Number Of Ingredients 9
Steps:
- Measure ingredients into the bowl of a mini food processor (or blender). Pulse until well-blended and emulsified. Taste and adjust seasonings, adding more salt and pepper if necessary. (Alternatively, you may measure all ingredients into a jar with a tight-fitting lid and shake vigorously, OR whisk the ingredients together in a bowl.)
- Store leftovers in a sealed container in the refrigerator; allow to come to room temperature and shake well before using.
Nutrition Facts : Calories 131 kcal, Carbohydrate 2 g, Protein 1 g, Fat 14 g, SaturatedFat 1 g, Sodium 292 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, ServingSize 1 serving
CHORIZO & BEEF TACO SALAD WITH LIME-CILANTRO DRESSING
This Chorizo and Beef Taco Salad is tucked into crispy taco flats then topped with some delicious lime-cilantro dressing.
Provided by Erin@BottomLeftoftheMitten
Categories Main Dish
Time 20m
Number Of Ingredients 22
Steps:
- Add your chorizo and ground hamburger. Sprinkle the cumin and chili powder on top. Start sautéing everything together until the sausage and meat are completely cooked through and no longer pink. When cooked put the meat into a strainer to drain off.
- Add all ingredients but the oil. Put the top on the food processor. Add oil into the top funnel and blend until the consistency you prefer.
- Just add rice, water, tomato & chicken bouillons, spices then frozen veggies as you like-I use corn & peas.
- Layer as you see fit. I prefer lettuce, meat, cheese, tomatoes, green onion then the Lime-Cilantro Dressing. Heat up some refried beans and plate the rice. Add some avocado and sour cream on top if desired. Enjoy!
TACO SALAD WITH SALSA VINAIGRETTE
We lived in California for a number of years and I remember a few nights where left over taco meat made a gread taco salad. You can buy chips of course..just wanted to add how to do them if wanted.
Provided by TishT
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- In a large heavy skillet cook the onion, garlic, cumin, and chili powder in 1 1/2 tablespoons of oil over moderately low heat, stirring, until the onion is soft.
- Add the chuck, and cook the mixture over moderate heat,stirring and breaking up any lumps, until the meat is no longer pink.
- Add tomato paste, salt and pepper to taste and cook the mixture, stirring, until the meat is cooked through.
- Transfer the mixture to a bowl and let it cool.
- In the skillet, cleaned, heat 3/4-inch of the additional oil to 375 degrees and in it fry the tortilla chips in batches for 30 seconds to 1 minute, or until most of the bubbling subsides.
- Transfer the chips with a slotted spoon to paper towels to drain and sprinkle them with salt to taste.
- The tortilla chips may be made 1 day in advance and kept in an airtight container.
- On a large deep platter or in a large bowl arrange the romaine, add refried beans spread evenly if desired, spoon the beef mixture over it, and arrange the tortilla chips, tomatoes, Cheddar, and scallion decoratively over the salad.
- Make the vinaigrette: In a blender blend together the garlic, vinegar, lemon juice, cumin, and salt and black pepper to taste, with the motor running add the oil in a stream, and blend the vinaigrette until it is emulsified.
- Add the tomato, the jalapeno pepper, and the coriander.
- Blend the vinaigrette until it is smooth.
- Transfer the vinaigrette to a small bowl and serve it with the salad or pour the vinaigrette over the salad and toss the salad until it is combined.
TACO SALAD WITH LIME VINEGAR DRESSING
This is a quick-to-throw-together taco salad that even picky family members will eat, as you can serve any of the ingredients on the side. I sometimes serve with taco shells and let my five-year-old make tacos out of the ingredients (minus the dressing for the salad). Serve salad with tortilla chips, avocado, cilantro, and Cheddar cheese to taste. Yum!
Provided by JulieW
Categories Salad Taco Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 18
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning mix; cook and stir until water is evaporated and beef is evenly coated in seasoning mix, about 5 minutes.
- Mix romaine lettuce, kidney beans, tomatoes, avocado, carrots, green bell pepper, celery, and Cheddar cheese in a large bowl; top with ground beef.
- Whisk lime juice, honey, vinegar, cilantro, mustard, garlic, salt, and pepper together in a bowl until dressing is well mixed; served alongside salad.
Nutrition Facts : Calories 553.5 calories, Carbohydrate 51.6 g, Cholesterol 75.9 mg, Fat 26.3 g, Fiber 13.5 g, Protein 30.5 g, SaturatedFat 8.8 g, Sodium 1119.5 mg, Sugar 17.3 g
BLACK BEAN TACO SALAD WITH LIME DRESSING
Drizzled with a homemade citrus vinaigrette and loaded with black beans, corn chips, and veggies, this Black Bean Taco Salad is a quick and easy meatless dinner idea!
Provided by Good Life Eats
Categories Main Dish Salads
Time 10m
Number Of Ingredients 19
Steps:
- To prepare vinaigrette, combine first 11 ingredients in a blender or food processor; process until smooth.
- To prepare salad, combine lettuce and remaining ingredients except chips in a large bowl.
- Add vinaigrette; toss well to coat. Serve with chips.
Nutrition Facts : Calories 402 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 16 grams fat, Fiber 11 grams fiber, Protein 12 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 293 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
TACO SALAD + HOMEMADE LIME-CILANTRO DRESSING RECIPE
Taco Salad + Homemade Lime-Cilantro Dressing Recipe
Provided by Rachel Maser - CleanFoodCrush
Categories Salads
Number Of Ingredients 14
Steps:
- Place the chicken in a small bowl, then add taco seasoning, and oil.
- Rub the chicken to get it well coated in the taco mixture.
- Heat a large skillet over medium-high
- heat, cook each side of the chicken breasts for about 5 minutes each, or until just cooked through. Cooking time will vary based on thickness of chicken breasts.
- Allow chicken to rest (covered or wrapped in foil) while you assemble the salad.
- To a large platter, add the lettuce, and evenly sprinkle with the tomatoes, corn, black beans and chicken; set aside.
- Slice cooked chicken breasts, add to top of salad.
- To a small glass bowl/jar, add the lime juice, cilantro, honey, garlic powder, salt and pepper.
- Whisk to combine.
- Evenly drizzle dressing over salad, the toss to combine.
Nutrition Facts :
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5/5 (20)Calories 402 per servingServings 4
- To prepare vinaigrette, combine first 11 ingredients in a blender or food processor; process until smooth.
- To prepare salad, combine lettuce and remaining ingredients except chips in a large bowl. Add vinaigrette; toss well to coat. Serve with chips.
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4.6/5 (25)Total Time 20 minsCategory 30-minute MealsCalories 950 per serving
- To a large skillet, add the olive oil, beef, and brown over medium-high heat, breaking up beef and stirring frequently for even cooking.
- After beef has browned, optionally drain it (I didn’t need to) and evenly sprinkle with 2 tablespoons taco seasoning, add 1/4 cup water, and simmer over medium heat for about 3 to 4 minutes, or until sauce has thickened some. Allow beef to rest in pan off the heat while you assemble the salad.
- To a large platter or bowl, add the lettuce, tomatoes, avocado, cheese, tortilla chips, corn, black beans, and beef; set aside.
- To a small bowl, add the mayo, sour cream, lime juice, remaining taco seasoning, and whisk to combine.
VEGAN TACO SALAD WITH CREAMY CILANTRO LIME DRESSING
From thehealthyfamilyandhome.com
5/5 (2)Total Time 15 minsCategory Main Course, SaladCalories 990 per serving
- Prep the veggies you will be adding to the salad (example: cilantro, jalapeno, black olives, tomatoes, avocado, onions, etc) by dicing, slicing and chopping the amount you'd like to use, then set aside.
- Add all ingredients for the "taco meat" to a food processor and process until the walnuts are broken down into tiny pieces, taking care not to over-process.
- Add all ingredients for the dressing to a Vitamix and blend until the mixture is creamy and smooth.
- Divide all parts of the salad equally between two serving dishes (example: salad greens, salad toppings, vegan taco meat) and drizzle the dressing over the top.
MEAL PREP CARNITAS TACO SALAD | THE DINNER BELL
From thedinnerbell.recipes
Cuisine MexicanTotal Time 20 minsCategory SaladsCalories 560 per serving
- Combine the 1/3 cup oil, 1 tsp honey, 1/4 tsp salt 1/4 tsp dried oregano, 1/8 tsp cracked black pepper, 1 clove garlic, 4 Tbs lime juice and 2 Tbs apple cider vinegar in a salad dressing bottle or glass jar and whisk until fully combined and set aside. The ingredients will settle, so you'll need to stir or shake before serving.
- This recipe makes four servings, so portion out equal amounts of the lettuce, beans, tomatoes, corn, avocado and pork onto four plates or bowls and garnish with lime, cilantro and the prepared dressing. Use as much or little of the dressing as you like based on your preference.
EASY CILANTRO LIME CHICKEN TACO SALAD - PINCH ME GOOD
From pinchmegood.com
Cuisine MexicanTotal Time 16 minsCategory Quick And Easy SaladsCalories 384 per serving
- Cook the chicken. Heat up a skillet to medium heat, add some olive oil and the ground chicken. Break up the chicken and toss and cook it for a few minutes until most of the pink is gone. Sprinkle on the taco seasoning, toss and cook until the chicken is nice and golden brown. This takes about 5-6 minutes.
- Make the cilantro lime dressing. Add all dressing ingredients to the bowl of a food processor and pulse on high until a creamy, smooth dressing forms. It is so good!
- Make the salad. Add the sliced romaine lettuce to a large bowl, top with the cherry tomatoes, diced avocado, corn, red onion, cooked ground chicken and shredded cheese.
- Top and serve. Drizzle the dressing over the salad and serve with your favorite tortilla chips. Yum!
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4.3/5 (21)Calories 836 per servingCategory Salad
- To a large skillet, add the olive oil, chicken, evenly sprinkle with 1 heaping tablespoon taco seasoning, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Allow chicken to rest in pan off the heat while you assemble the salad.
- To a large platter, add the lettuce, and evenly sprinkle with the tomatoes, corn, black beans, avocado, cheese, tortilla chips, and chicken; set aside.
- To a small bowl, add the mayo, sour cream, lime juice, 1 heaping tablespoon taco seasoning, and whisk to combine.
TACO SALAD WITH CILANTRO VINAIGRETTE – JUICYBITES
From juicybites.net
Servings 4Estimated Reading Time 4 minsCategory Entrées, Mexican, Salads
- Add all of the ingredients except the olive oil to a blender or small food processor and blend until the cilantro is chopped and incorporated with the tomatillo salsa. With the blender or processor running, slowly add the olive oil until it is fully incorporated and the dressing is smooth.
- Heat the olive oil in a pan and sauté the onion for 5 minutes. Add the ground meat and cook until it is cooked through. Add the taco seasoning and 1/2 cup of water (or Mexian beer if you have it!) and cook for 5 more minutes. Let cool to room temp.
- Add some of the romaine lettuce to a salad bowl and drizzle about a tablespoon of dressing over it. Add some tomatoes, corn, black beans, taco meat, avocado, and red onion to the bowl and drizzle another tablespoon of dressing over the top. Top with black olives, crumbled tortilla chips, cotija cheese, and green onion. Serve with extra dressing on the side if desired.
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Reviews 28Servings 6-8Cuisine MexicanCategory Main Course
- Brown beef over medium heat in a large skillet, breaking up any clumps. Drain any excess grease.
- Stir in all seasonings except cayenne followed by 1/2 cup salsa and simmer 1-2 minutes until thickened and warmed through. Add cayenne to taste (optional).
- To make salad, place lettuce in a large bowl (or individual bowls) and layer with beef, salad ingredients and drizzle or toss with desired amount of dressing. Serve immediately. (See notes below on how to serve.)
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