Best Taco Salad With Lime Vinegar Dressing Recipes

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HEALTHY TACO SALAD WITH CILANTRO-LIME VINAIGRETTE



Healthy Taco Salad with Cilantro-Lime Vinaigrette image

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

1 pound chicken tenders
1 tablespoon olive oil
2 limes (juiced)
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/4 teaspoon salt
2 cups fresh cilantro leaves
1/3 cup extra virgin olive oil
1 lime (juiced)
1 tablespoon red wine vinegar
1/4 teaspoon salt
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)

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

TACO SALAD



Taco Salad image

All the flavors of a taco in a healthy salad with a refreshing, tangy lime vinaigrette!

Provided by Chungah @ Damn Delicious

Time 15m

Number Of Ingredients 15

1 tablespoon olive oil
4 ounces Mexican chorizo (casing removed)
5 cups chopped romaine lettuce
1/2 cup Del MonteĀ® Whole Kernel Sweet Gold and White Corn (drained)
1/2 cup canned black beans (drained and rinsed)
1 roma tomato (diced)
2 tablespoons chopped fresh cilantro leaves
1 avocado (halved, seeded, peeled and diced)
1/4 cup shredded cheddar cheese (for garnish)
1/4 cup tortilla strips (for garnish)
1/4 cup olive oil
1/4 cup apple cider vinegar
Zest of 1 lime
2 tablespoons freshly squeezed lime juice
2 teaspoons sugar (or more to taste)

Steps:

  • To make the vinaigrette, whisk together olive oil, apple cider vinegar, lime zest and juice, and sugar in a small bowl; set aside.
  • Heat olive oil in a large skillet over medium high heat. Add chorizo and cook until dry and crisp, about 2 minutes, making sure to crumble the chorizo as it cooks; let cool.
  • To assemble the salad, place romaine lettuce in a large bowl; top with chorizo, corn, black beans, tomato and cilantro. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado.
  • Serve immediately, garnished with cheese and tortilla strips, if desired.

TACO SALAD WITH SALSA VINAIGRETTE



Taco Salad With Salsa Vinaigrette image

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

3/4 cup finely chopped onion
1 clove garlic, minced
2 teaspoons ground cumin
2 teaspoons chili powder
1 1/2 tablespoons vegetable oil (plus additional for frying the chips)
1 lb ground chuck
1 can refried beans (optional)
2 tablespoons tomato paste
6 7-inch corn tortillas, cut into 1-inch triangles
8 cups shredded romaine lettuce
3 tomatoes, cut into wedges
1 cup coarsely grated extra-sharp cheddar cheese
1/3 cup thinly sliced scallion
1 clove garlic, chopped
3 tablespoons red wine vinegar
3 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
1/2 cup olive oil
2 tablespoons olive oil
1 cup chopped, seeded tomatoes
1 large jalapeno pepper, seeded and chopped
1/2 cup loosely packed fresh coriander

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.

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