Keep meal prep simple and maintain healthy lunches all week with this Taco Salad with Avocado Herb Dressing.
This recipe is the fifth entry in my Healthy Week Lunch Series and emphasizes lean protein and healthy fats. With a half marathon coming up in three weeks, I’m still including carbohydrates in other meals and snacks, but for weekday lunches this taco salad is a favorite. It’s not complicated, but the Avocado Herb Dressing is what makes it so satisfying—refreshing and creamy without the need for cheese or sour cream. I’m excited to have this ready for the week.
When you buy meat for this salad, choose ground chicken or turkey breast meat. Breast meat is much leaner and lower in calories than generic ground chicken, so it makes a noticeable difference in a meal focused on health.
Check out my other Healthy Week Lunches in the series for more easy, nutritious ideas.
Healthy Week: Lunches 5 {Taco Salad with Avocado Herb Dressing}
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Ingredients
- 1 lb ground chicken or turkey breast meat
- 2 T taco seasoning
- 1 8 oz can tomato sauce
- ½ c water
- Avocado Herb Dressing
- salad veggies such as butter salad mix, red bell pepper, and yellow grape tomatoes
Instructions
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In a large nonstick skillet, cook the ground chicken or turkey breast meat until no pink remains, breaking up the meat as it cooks. Stir in the taco seasoning, tomato sauce, and water. Simmer gently for about 10 minutes until flavors meld and the mixture thickens slightly. Remove from heat and cool.
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Portion the Avocado Herb Dressing (about 2 tablespoons per serving), the cooled taco meat, and the salad vegetables into five containers. Keep components separate until you’re ready to eat. I store the dressing in the freezer and let it thaw in the morning; reheat the taco meat quickly in the microwave at lunchtime, then toss everything together. Yields: 5 servings.
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