This Healthy Taco Salad Recipe can be made with beef, turkey, chicken, or even vegan! Making the 364 calorie salad great for all diets!I even found you some protein chips to add to the salad should you desire the crunch without the guilt!Special Tip: This Mexican Salad makes a great meal prep lunch or dinner! So make extras and store servings for lunches and dinners this week. Just add the avocado and dressing at the last minute to avoid browning and soggy salads.
In a large skillet over medium heat, add the meat or plant based crumbles. Cook and crumble until mostly cooked (about 5 minutes).
Add in the taco seasoning, 1/4 cup of water, and the beans. Mix to combine and reduce to low to simmer for 5 minutes while you make the dressing and assemble the salads.
To make the dressing, add all of the ingredients to a medium bowl and mix together, adding more water 1 tablespoon at a time until it can drizzle off your spoon.
Add the lettuce, tomatoes, corn, and Mexican salad dressing to a large bowl. Toss well to combine.
Divide the salad between 4 plates, bowls, or meal prep containers. Top with cooked meat, avocado, cheese, Greek yogurt (it tastes like sour cream!) and if you desire, some protein chips.