With chicken, cheddar cheese, and black beans, this Southwestern-influenced salad needs nothing on the side except some iced tea. Fresh lime gives it a citrusy counterpunch.
The dressing is what is special about this salad, adding/omitting things to the salad as you like. I added avocado and corn and omitted the cheese (we don't eat dairy) and chips (although they would have been so yummy) for cutting calories. Will definitely make again. Maybe with chips if its a cheat day :)
This is a delicious salad! The only thing is, it needed double the dressing... As written, it is a bit dry. After adding the extra dressing, it was a perfect, light meal. Could eat it by the bucket!
Yum! I love this salad. Nice and light, perfect forsummer.
Spectacular, healthy, tasty meal salad. Can vary the heat with cayenne or the heat of the chile powder. I used med-hot from New Mexico. A great picnic dish or a quick meal at home.
This is a fantastic salad. Made as directed, but felt it needed just a little bit of seasoned salt. After I added that, it was perfect. Have made many times and my guests rave about it. Have made it the night before with the dressing separate and it tasted great. Great picnic salad.
I made this for a special lunch for my grandmother and I before she went into surgery for a few months and she loved it. When her surgery was over, the first day she was home she asked me to make it for lunch. :)
Certainly easy to put together and one has to love no cooking, especially when it's hot out. Needs more flavor. Think next time I'll use pepper jack instead of cheddar and maybe some avocado.
Very good salad. Dressing is good and would use on other salads.
Very Healthy and Delicious!
Other than all the chopping, this is an excellent, healthy salad and will keep for a few days. I keep the viniagrette separate in a jar and add when I eat the salad. Definitely a good summer salad!
I enjoyed this recipe especially since it was a little lighter than most taco salads. Might be worth a little guacamole or sour cream to richen it up.
Absolutely delicious dressing!! I came up with my own taco salad ingredients, loosely based on this recipe, but the dressing is the real winner here.
We'd probably give the recipe 3.5 stars. The dressing does not make enough - fortunately we were only making for 2 (without halving the dressing). We used romaine and cooked the chicken ourselves (I shredded the chicken, instead of cutting it into cubes). I added corn and then mixed in Fritos so that there was crunch throughout. I felt that there needed to be a little more "zing" to the salad. Some commenters say that there is too much vinegar--I think I might venture to say that there wasn't enough. When I make it again, I probably will double the vinegar.
Without a doubt the best taco salad I've ever eaten. The vinaigrette totally makes this dish! Although I did substitute Chipotle Chili Powder--great smoky flavor!
Everyone liked this recipe. To cut the acidity of the dressing, I added 1/2 packet of sweetener. Also, added corn and avacado. Making it tonight for another family.
Excellent salad--made with homemade black beans and leftover garlic lemon roast chicken. Perfect recipe as written.
