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.

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