salads to go

Y’all know how I feel about Taco Salad. I love it so much I made a whole video about it in this post. I love it so much I put it into my cookbook. I love it so much I’d happily gain several pounds just to enjoy it on the regular.

OK, that’s not actually true. I love it but I want to figure out a way to incorporate it into my high protein diet. So we came up with Taco Salad To Go. You can make these with leftover taco meat or our slow cooker shredded chicken. If you’re a vegetarian you could double up on the veggies and add in some sharp cheddar. The point is, this salad is super versatile and a great lunch option. 

how to make a taco salad

This is a great way to use up any taco toppings or fillings from taco night.

great salad dressing

Feel free to use up any salad dressing you have on hand or try our Cilantro Avocado Ranch Dressing! It’s super delicious as a dipping sauce or spread. 

layered salad

Start layering the salad, placing the dressing on the bottom of the tumblr or large mason jar. Fill it with black beans, corn, tomato, bell peppers, olives, avocado, taco meat and lettuce. 

healthy work lunches

It’s best to put the dressing at the bottom and place the salad on top as the final layer so that it doesn’t get soggy. Then once you’re ready to eat, just transfer the salad to a large bowl and toss together. 

lunch recipes

You can use this method with any and all salads for lunch. It’s a great way to have lunch stocked up in the fridge and ready to go. Want some more great salads to go? Try our Cobb Salad Tumblers or our Chicken and Kale on the go!

salads to go

Taco Salad To Go
Yields 8
Our Taco Salad To Go are the perfect weekday lunches. Stock up and have them ready to go in the fridge for the week!
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 1 cup cilantro avocado ranch
  2. 1 1/2 cups frozen corn, thawed
  3. 1 (14-ounce) can black beans, drained and rinsed
  4. 2 large roma tomatoes, diced
  5. 1 red bell pepper, diced
  6. 1 yellow bell pepper, diced
  7. 1 (8-ounce) can sliced black olives drained
  8. 1/2 cup fresh cilantro leaves, rinsed
  9. 2 large avocado, diced
  10. 2 cups leftover taco meat (ground beef or chicken)
  11. 4 cups romaine lettuce, chopped
Instructions
  1. Layer the salads in large tumblers or large mason jars. Start with the dressing at the bottom and the begin layering in all of the remaining ingredients, dividing them all between the jars or tumblers.
  2. Cover and store in fridge until ready to eat.
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