Let’s be real… who really craves a salad? Like, who actually says, “Nah, I don’t want that chocolate chip cookie, I’d rather have the salad for the rest of my days?” Absolutely no one does that… so we thought. We once believed that way of thinking was a little whacky, maybe even impossible. But, uh, then, we created the Ultimate Chicken Taco Salad. And well, people and tastebuds change, you know? But how could you blame us? This big ‘ole bowl of leafy greens is topped with so much Tex-Mex flavor and so many of our favorite veggies. Think sweet corn, juicy tomatoes, creamy avocados… that’s just naming a few on the list. Lots of tangy salsa chicken gets tossed into the mix with a sweet, nectarous homemade dressing to trick your tastebuds into being unaware that the load of flavors they’re tasting are in fact nourishing for the rest of your body, too. See? The Ultimate Chicken Taco Salad proves that you can teach old tastebuds new tricks or should we say, tastes!
Ingredients
For the dressing:
- 1 tablespoon apple cider vinegar
- 3 tablespoons lime juice
- 1/4 cup extra-virgin olive oil
- 1/2 tablespoon honey
- 1 teaspoon mustard
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried garlic powder
- salt, to taste
- pepper, to taste
For the salad:
- 6 cups lettuce, shredded
- 1/2 cup black beans, cooked
- 2 cups red cabbage, shredded
- 1/2 cup sweet corn kernels
- 1/2 pound tomatoes, diced
- 1 red pepper, diced
- 1 small avocado, diced
- 1/3 cup black olives, sliced
- 2 pounds rotisserie chicken, shredded, or grilled chicken, or taco meat
- salsa, to taste
- tortilla chips, for dipping
Directions
Step 1 –Shake the vinegar, lime juice, olive oil, honey, mustard, oregano, garlic powder, salt, and pepper together in a mason jar.
Step 2 –Place the lettuce on a large platter.
Step 3 –Arrange the black beans, red cabbage, sweet corn, tomatoes, red peppers, avocado, black olives, shredded chicken, and salsa on top of the lettuce.
Step 4 –Drizzle with the dressing and serve immediately with the tortilla chips.
