Crunchy Loaded Taco Salad Recipe
Eat your heart out, Mi Cocina!
With layers of textural veggies, savory seasoned taco meat and saucy goodness, this salad is bright, crunchy, easy, and oh-so-pleasing!
Like most Dallasites, I am a huge fan of Tex-Mex. More than that, I am a huge fan of making healthier Tex Mex alternatives, like this scrumptious salad. With crispy ground chicken, cherry tomatoes, and sliced avocado all over a bed of fresh lettuce and cauliflower rice, this taco salad will become your new go-to recipe for when you’re craving Mi Cocina or The Mexican, but don’t want to leave the house!
And, whether you’re eating in on a Friday or just looking to spice up a Wednesday evening, I recommend pairing it with my Vegan Nacho Cheese and my Piña Coco Margarita for the ultimate Tex-Mex feast.
You can watch a step-by-step video of this recipe on The Savvy Spoon Instagram, here!
Here’s how you’ll make my Crunchy Loaded Taco Salad:
- Combine all ingredients in a bowl or on a plate.
- Top with sliced avocado and the jalapeño sauce.
- Enjoy!
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Crunchy Loaded Taco Salad
Ingredients
- iceberg lettuce chopped
- green cabbage chopped
- 1 Cup cauliflower rice sautéed with salt, pepper, and tomato paste
- 1 Lb ground chicken browned, then simmered with taco seasoning.
- mozzarella shredded
- red bell pepper diced
- cherry tomatoes halved
- avocado sliced
- Jalapeño sauce I like Trader Joe’s
Instructions
- Combine all ingredients in a bowl or on a plate and top with sliced avocado. Enjoy!
