This taco riff proves that a salad can come together to create a meal substantial enough to satisfy a hungry man. Both the pork and herby dressing can be prepared up to two days in advance. If desired, chicken or steak can stand in for pork. To make it vegetarian, simply omit the meat and bump up the amount of beans.
This salad can also be the star of the office break room. To bring it along for your lunch, simply layer your ingredients in wide-mouth jar. Place dressing in bottom of jar and then top with pork, beans, cheese, tomato, avocado, mango, salad greens, onion, and finally tortilla chips. Seal jar shut and keep chilled until ready to eat.
Per serving:
In skillet over medium, heat 1 Tbsp (15 mL) oil. Add pork slices and cook until no longer pink on the insides, about 3 minutes per side.
Divide greens, pork, beans, tomatoes, avocado, mango, tortilla chips, and cheese among serving plates. Sprinkle on green onions.
In blender or food processor, blend together sour cream, remaining 2 Tbsp (30 mL) oil, lime zest, lime juice, cilantro, jalapeno, garlic, and salt. Drizzle dressing over salads.
This recipe is part of the Quick, High-Protein Recipes That Will Keep You Full collection.
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