When you want a big salad for a meal but are sick of the good old cobb, I highly recommend turning to taco salad. It’s healthier than eating actual tacos and is full of protein.
I like using crisp lettuce for this, like romaine hearts. Instead of using ground beef, I decided to go with chicken to cut down on the fat. I covered nugget-sized pieces of chicken with a mix of garlic powder, chile powder, oregano, paprika, cayenne, and cumin (all the ingredients of taco seasoning that I already had in my pantry – no need to buy those packets!), drizzled with olive oil, and sautéed til it was cooked through (about 5 minutes). In a bowl, lightly toss canned black beans, canned corn, chopped tomato, onion, and avocado. I would have liked cilantro but the store was out (no worries, it tasted just as good). Cover a bed of lettuce with the corn/black bean/tomato/avocado mix as well as some shredded cheese (pepper jack or cheddar are good options). The chicken goes on last. Worried it won’t feel like a taco without sour cream? The quick and easy homemade dressing you prepared will solve that issue. Greek yogurt will make you forget you wanted sour cream in the first place and it makes a great base for creamy dressings. Mix it with scallions and adobo sauce from a can of chipotles in adobo. (Once you have a can of these, you’ll find plenty of ways to use them). I had some buttermilk in the fridge from when I made biscuits so I used just a teeny bit to thin it out, but if you don’t already have it there’s no need to buy it for this recipe. The adobo sauce is spicy, a little sweet, and has great smoky flavor. This dressing takes the salad from good to great – and if you’re going to compete with the Cobb, you better be great.