Taco salad was my favorite dinner when I worked 9 to 5 every day. It was really easy to throw together based on what I had in the pantry. Plus, I usually cooked enough taco meat to have some leftover to make lunch or dinner the next day even easier. Here I’ve adapted classic taco ingredients into a salad for a quick and healthy weeknight meal.
Taco night was a weekly event when I was growing up, with all the toppings ready for everyone to assemble themselves. My taste in tacos has come a long way since I was a kid though. I made meat and cheese topped with sour cream, wrapped in a tortilla. Cabbage. My taco preferences have definitely taken a positive turn, no more cheese, sour cream or even tortillas. The key is in the creamy dressing.
Avocado dressing provides extra healthy fats and brightness to the salad. The lime juice and cilantro provide a refreshing flavor that really brings the taco salad together.
It takes about a minute to blend and is good at room temperature or cold. You can store any extra dressing in the refrigerator for the next meal. Just wait to dress the salad until you’re ready to eat it, so the lettuce doesn’t get soggy on you. Taco seasoning can also be made in advance in large quantities and stored, or you can combine the different seasonings as you cook the meat.
This hearty yet simple salad can easily make a filling lunch or dinner. It can also be made vegetarian by simply omitting the ground meat, although I would perhaps add more veggies, such as tomatoes. It takes very little time to assemble, which is great for rushed lunches or weekdays when you don’t feel like cooking a big dinner. This salad is easy to make, no matter what your plan is.
More good taco salad recipes
Chicken Taco Salad
Chicken taco salad can be a simple but filling lunch or dinner. If you want to make the salad vegetarian, simply omit the chicken and replace it with more fresh tomatoes, black olives and avocado. The dressing is kept light and enlivened by citrus fruits. Requiring little assembly time, this recipe is a favorite for quick weekday lunches.
Ingredients
2 cooked chicken breasts, chopped
12 ounces Romaine lettuce, shredded
1 cup cherry tomatoes, cut in half
1 avocado, diced
1/4 red onion, diced
1/4 cup pitted black olives, sliced
2 green onions, chopped
For the seasoning:
1/3 cup fresh cilantro, chopped
2 tablespoons of orange juice
1 tablespoon extra virgin olive oil
1 tablespoon lime juice
1/4 teaspoon cumin
Pinch of salt
A pinch of freshly ground pepper
Instructions
1. Whisk together the dressing ingredients in a small bowl. Set aside.
2. In a separate large bowl, add shredded chicken, lettuce, tomatoes, avocado, red onion and olives. Drizzle with the dressing and toss to coat. Top with green onions to serve.
