Taco Salad Recipe
Fragrant rice, romaine lettuce tossed in a lime vinaigrette, corn, chickpeas, green onions, avocado, blended cheese & tortilla strips, drizzled with chipotle sour cream, & topped with corn salsa. Ground beef +4 / Chicken +6
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Ingredients
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Salad Base
Lime Vinaigrette
Chipotle Sour Cream
Corn Salsa
Protein Options
Method
Preparation
- 1
Make the Lime Vinaigrette
In a small bowl, whisk together olive oil, lime juice, honey, salt, and black pepper. Set aside.
- 2
Prepare the Chipotle Sour Cream
In a separate bowl, mix sour cream with chipotle sauce until well combined. Set aside.
- 3
Make Corn Salsa
In a medium bowl, combine corn, diced tomato, red onion, cilantro, and lime juice. Stir well and set aside.
- 4
Cook the Protein (optional)
If using ground beef or chicken, cook in a skillet until fully cooked. Season with salt and pepper.
Assembly
- 5
Assemble the Salad
In a large bowl, combine romaine lettuce, cooked rice, corn, chickpeas, green onions, and avocado. Drizzle with lime vinaigrette and toss gently.
- 6
Top the Salad
Add the cooked protein (if using), then sprinkle blended cheese and tortilla strips on top.
- 7
Serve
Drizzle chipotle sour cream over the salad and spoon corn salsa on top. Serve immediately.