Recipes // Salads // Takeaway Taco Salad

Takeaway Taco Salad

By Katie Morford

IT’S NO WONDER kids love this recipe; all the yummy fixings of a taco are transformed into a scrumptious salad. I like to select the crunchiest center leaves for this taco salad because it gives the salad great texture. Packaging the dressing and tortilla chips in separate containers keeps everything crisp until it’s time to eat.

Makes 2 Salads


  • 2 cups chopped romaine lettuce
  • 1/2 cup cooked corn kernels
  • 2/3 cup chopped raw vegetables (any combo of carrot, jicama, cucumber, red pepper, tomato)
  • 1/3 cup coarsely grated Cheddar cheese
  • 1/2 cup shredded cooked chicken or cooked black beans, drained and rinsed
  • 8 salted tortilla chips

Dressing Ingredients:

  • 2 teaspoons fresh lime juice
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • Dash of your favorite taco sauce
  • 1 teaspoon honey


  1. In a medium bowl, mix together the lettuce, corn, raw vegetables, cheese, and chicken. Divide the salad between two containers.
  2. Crumble the tortilla chips and divide between two small containers or wax-paper bags.
  3. To make the dressing, in a small bowl, whisk together the lime juice, olive oil, taco sauce, and honey. Divide the dressing between two small containers.
MAKE-AHEAD NOTES: can be made a day ahead. Store the salad and dressing in the refrigerator; leave the chips on the counter. Be sure to give your child instructions for tossing the salad with the dressing and tortilla chips at lunchtime.
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