Taco salad with cilantro salad dressing
August 21, 2012 § 2 Comments
When we grill chicken or beef, we like to cook a little extra for taco salad. Recently, we had some grilled chicken and beef leftover from making kebobs. We took the meat, chopped it fine, and then sauteed it briefly with a little chili powder, cumin, and garlic. We then placed the meat on top of tortilla chips and fresh spinach leaves. A sprinkling of cheese, tomatoes, jalapenos, chopped green onion, and a light cilantro dressing (see recipe below) made a delicious salad…perfect for a hot day.
If you want to make this vegetarian, use a can of drained seasoned black beans instead of meat.
The cilantro salad dressing is delicious on taco salad, and versatile enough to be used as a dip with cut up fresh carrots and celery. I’ve also used this dressing on black beans and rice (yum).
Cilantro salad dressing
1/3 cup sour cream
1/3 cup Greek yogurt
½ cup fresh cilantro
Juice of 1 lime (about 2 tablespoons lime juice)
¼ teaspoon cumin
1 garlic clove, minced
¼ teaspoon ground chipotle pepper
Combine all of the ingredients in a blender, Blend together for a few seconds until thoroughly liquified.