california taco salad
California Taco Salad
Roasted corn, black beans, tomatoes, and brown rice on a bed of Romaine and arugula get topped with Chipotle Greek Yogurt Dressing, guacamole, and crunchy tortilla straws.
california taco salad
California Taco Salad
Roasted corn, black beans, tomatoes, and brown rice on a bed of Romaine and arugula get topped with Chipotle Greek Yogurt Dressing, guacamole, and crunchy tortilla straws.
Servings
4servings
Servings
4servings
Ingredients
Chipotle Greek Yogurt Dressing
Instructions
  1. In each of four bowls, divide the Romaine, arugula, beans, roasted corn, brown rice, tomatoes, and tortilla straws.
  2. Ladle 1 1/2 oz. Chipotle Greek Yogurt Dressing over each.
  3. Top with 1/4 of the guacamole and scallions. Serve.
Chipotle Greek Yogurt Dressing
  1. In a blender or food processor, combine all ingredients. Blend until smooth.
Recipe Notes

For roasted corn: Preheat oven to 375 F. On parchment-lined sheet pan, spread corn in thin layer. Coat with cooking spray. Bake, stirring occasionally, until corn is lightly browned, 15 to 20 minutes.

For tortilla straws: Preheat oven to 375 F. On parchment-lined sheet pan, spread tortilla strips in single layer. Bake until golden brown, 1 to 2 minutes. Cool.