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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