Healthy and Delicious Gluten-Free Taco Salad
Gluten-Free Taco Salad is a healthier version of the classic ‘Doritos Taco Salad’. A bowl full of goodness…this taco salad is gluten-free, filled with tons of fresh vegetables and microgreens, and healthy organic ground chicken. This is a perfect dish for summer and also makes a great weeknight dinner. The pickled onions and microgreens are a must!!!
What you will need to make this Healthy and Delicious Gluten-Free Taco Salad!
**1 pound organic ground chicken**
**4 garlic cloves, peeled and minced**
**salt and pepper to taste**
**1 medium organic sweet onion – peeled and diced small**
**avocado oil**
**taco seasoning**
CLICK HERE to get my TACO SEASON RECIPE from scratch
**1 head of organic iceberg lettuce chopped into small pieces**
**1 bag of Siete Grain-Free Nacho Chips or Siete Grain-Free Dip Chips**
**large side of pico de gallo**
CLICK HERE TO GET MY RECIPE for PICO DE GALLO
**1 package of shredded mexican shredded cheese**
**8 oz of MICROGREENS**
CLICK HERE if you don’t know what microgreens are!
**1 medium size container of SO DELICIOUS unflavored dairy-free yogurt **
**1 bottle of Sky Valley Taco Sauce **
**1x batch of Pickled Onions**
CLICK HERE to get my recipe for PICKLED ONIONS
A healthier version of an old classic !
I used to love the classic version of ‘Doritos Taco Salad’…there is also a ‘Fritos Taco Salad’ version…but I would never feel good after I ate it! And the reason why….if you take a really good look at a lot of the ingredients in the items used for the classic Doritos Taco Salad, you will see that the dressing is a sugar bomb. Doritos are loaded with a lot of artificial ingredients. So, with a few simple swaps, I was able to make a SUPER HEALTHY version of Doritos Taco Salad. My version is gluten-free and lower calorie and filled with wholesome ingredients.
I lightened up this salad by using SIETE GRAIN FREE NACHO TORTILLA chips! Instead of using the traditional Kraft Catalina Dressing…which is 90 CALORIES for 2 TBSP… I made my own ‘La Crema Sauce’ out of Sky Valley Taco Sauce and SO Delicious Dairy Free Yogurt. My dressing is 1/2 the calories than the Kraft Catalina Dressing. I used dairy free yogurt. If you are dairy-free, you can use a dairy-free alternative cheese and still enjoy this salad! I used Sky Valley Taco Sauce because the ingredients are clean and contain no corn syrup, like many of the well known brands!
I also added Microgreens to this salad to take it to the next level with taste and healthy benefits. If you don’t know some of the benefits of microgreens, CLICK HERE to learn! I used a SPICY SALAD MIX of MICROGREENS that I get from a local grower where I live…if you are in the Cleveland, Ohio area…check them out here! Check local grocery stores, and local community pages to find microgreens farmer in your area!
How to make this Healthy Gluten-Free Taco Salad !
1 . Make the following before you are ready to make this salad:
Pico De Gallo – Click here for recipe!
Pickled Onions– Click here for recipe!
Taco Season from scratch– Click here for recipe!
2 . Make the Organic Ground Chicken Taco meat
1. Add 3 tbsp avocado oil to pan and heat on medium heat
2. Once the oil is heated, add diced yellow onion and saute for 7-10 minutes until soft and translucent. I cook these low and slow
3. Once onions are cooked, leave them in the pan, and turn up heat to between medium and medium high and add the organic ground chicken. Cook ground chicken with the onions, continuously chopping up the meat until it is ground thin.
4. Add minced garlic to the cooked chicken and cook until fragrant.
5. Once the garlic is fragrant, add the prepared taco seasoning to the pan and 1/3 cup water. Simmer for about 3-5 minutes.
3. Make the dressing for the salad
1. Mix together equal parts of the the Sky Valley Taco Sauce and So Delicious Coconut Milk Yogurt
2. To give the dressing an extra kick, an option is to add fresh squeezed lime!
4. Assemble the taco salad
1. Place chopped iceberg lettuce in serving bowl with microgreens flanking either side.
2. Add chips along the outer side of the bowl so they stay crunch until you are ready to eat.
3. Mound ground chicken to center of bowl.
4. Add pico and pickled onions to salad.
5. Add cheese to salad.
6. Top with the dressing.
7. Enjoy!
Healthy Gluten-Free Taco Salad
Ingredients
Ground Chicken Meat for Tacos Ingredients
- 1 lb organic ground chicken
- 4 garlic cloves, minced
- 1 medium sweet onion chopped
- 3 tbsp avocado oil
- 1 1x serving of taco season made from scratch or 1 packet of store bought taco season. season from scratch recipe available at www.abusykitchen.com
Salad Ingredients
- 1 head of organic iceberg lettuce chopped into small pieces
- 1 bag of Siete Grain-Free Nacho Chips or Siete Grain-Free Dip Chips
- 1 large side of homemade pico de gallo or 1 store bought package of pico de gallo pico de gallo recipe available www.abusykitchen.com
- 1 package shredded mexican cheese
- 1 8 OZ package of microgreens
- 1 batch pickled onions pickled onion recipe at www.abusykitchen.com
Taco Salad Dressing Ingredients
- 1 cup f So Delicious Dairy Free Coconut Yogurt
- 1 cup Sky Valley Taco Sauce
Instructions
Ground Chicken Taco Meat Instructions
- Add 3 tbsp avocado oil to pan and heat on medium heat
- Once the oil is heated, add diced yellow onion and saute for 7-10 minutes until soft and translucent. I cook these low and slow
- Once onions are cooked, leave them in the pan, and turn up heat to between medium and medium high and add the organic ground chicken. Cook ground chicken with the onions, continuously chopping up the meat until it is ground thin.
- Add minced garlic to the cooked chicken and cook until fragrant.
- Once the garlic is fragrant, add the prepared taco seasoning to the pan and 1/3 cup water. Simmer for about 3-5 minutes.
Taco Salad Dressing Instructions
- Mix together equal parts of the the Sky Valley Taco Sauce and So Delicious Coconut Milk Yogurt.
- optional: To give the dressing an extra kick, an option is to add fresh squeezed lime!
Assemble Taco Salad
- Place chopped iceberg lettuce in serving bowl with microgreens flanking either side.
- Add Gluten-free Siete chips along the outer side of the bowl so they stay crunch until you are ready to eat.
- Add ground chicken to center of bowl.
- Add pico de gallo and pickled onions to salad.
- Add cheese to salad.
- Top with the dressing.
- Enjoy!
What I used to make this Gluten-Free Taco Salad
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Click here to order Sky Valley Taco Sauce!
Order SO Delicious Dairy Free Yogurt!
Click here to order the Siete Nacho Chips!
Click here to order Organic Valley Cheese!
Click here to order the OXO Chopper!
Click here to order the NORPRO shield !
