Taco Salad with Creamy Cilantro Lime Dressing

• Course Appetizer, Salad
• Cuisine American

Prep time

Cook time

Servings

Ingredients

• For the Creamy Cilantro Lime Dressing
• 3/4 cup sour cream
• 1/2 cup fresh cilantro leaves rinsed and patted dry
• 2 tbsp olive oil
• 2 tbsp lime juice
• Zest of 1 lime
• 1 tsp ground cumin
• 1 tsp Sugar
• 1/2 tsp Salt
• For the Salad
• 1 head Romaine Lettuce rinsed, patted dry, and chopped
• 2 cups shredded rotisserie chicken
• 1 (15 oz) Black Beans drained and rinsed
• 1 cup crumbled queso fresco cheese
• 1 cup chopped jicama
• 1 cup sweet yellow corn
• 1 Red Onion skin removed and thinly sliced
• Corn chips for garnish
• Chopped fresh cilantro leaves rinsed and patted dry, for garnish

Instructions

1. To make the dressing, combine the sour cream, cilantro, olive oil, lime juice, lime zest, cumin, sugar, and salt in a food processor. Purée until smooth. Cover and refrigerate until ready to serve.
2. In a large bowl, toss together the chopped lettuce, shredded chicken, black beans, crumbled cheese, jicama, corn, and onion. Drizzle the dressing over the salad and toss to combine.
3. Place heaping portions of the salad into serving bowls. Garnish with corn chips and additional chopped cilantro, if desired.
4. For the Kids – Don’t toss it all together! Plate separately so they can make their own salads, or keep all of the ingredients separate!