I'm at it again...recreating recipes from Yummy Mummy that is! This time it's the super tasty, yet healthy, taco salad. It's so good, that we've already made it several times. I just can't get enough!
In our version, we actually used grilled chicken, but you can easily omit this or use tempeh, like Marina did in her salad.
Half of why I have such an obsession with this salad is because of the cilantro lime dressing that we made to dress it. It is SOOO good. Like amazing good. And healthy too. Win-win for sure! I'm thinking we can use it again...like as a dip or on a pizza. Yum!
2 tablespoons extra virgin olive oil
1 small yellow onion, chopped
2 ears corn, kernels cut off
8 oz. grilled chicken
1 (15 oz.) can kidney beans, rinsed and drained
1 tablespoon taco seasoning
8 oz. romaine lettuce salad
1 avocado, peeled, pitted, and sliced
1 cup halved cherry tomatoes
1/4 cup grated sharp white cheddar cheese
1/4 cup fresh cilantro, chopped
1 lime, sliced for garnish (optional)
1 bag tortilla chips
Heat olive oil in a large skillet over medium high heat. Add onion and saute until starting to brown, about 7 minutes. Add corn kernels and grilled chicken, and saute another 2 minutes, or until corn is tender. Add beans, taco seasoning and 1 tablespoon water and saute another minute. Remove from heat and let cool slightly or until room temperature.
Place lettuce in a large serving bowl. Pile chicken mixture on top. Arrange avocado, tomatoes, cheese, and cilantro on top of tempeh mixture. Garnish with lime wedges and serve with chips and dressing.
1/3 cup extra virgin olive oil
1/2 cup chobani 0% plain yogurt
1 tbsp lime juice
2 garlic cloves, minced
1 tbsp white vinegar
1 bunch fresh cilantro, roughly chopped
1 tsp sea salt
Place all ingredients in a food processor or blender and puree until smooth.
Continue to add olive oil 1 tbsp at a time as necessary to create a smooth finish.
My mouth is already watering thinking about this salad. I think it's time to make it again!