Bison Taco Salad with Spicy Chipotle Dressing

  • Yield: servings


2tablespoons plain nonfat Greek yogurt
1teaspoon freshly squeezed lemon juice
1 canned chipotle chile pepper in adobo (or 1/4 teaspoon ground chipotle chile pepper)
1 1/2teaspoons olive oil, divided
1/4 + 1/8teaspoon ground cumin
1/4teaspoon paprika
4ounces bison sirloin steak
1/8teaspoon ground chili powder
1/8teaspoon sea salt
Freshly ground black pepper
1 1/2cups chopped romaine lettuce
1/3cup canned kidney beans, rinsed and drained
1/4cup chopped red bell pepper or tomatoes
1tablespoon Mexican blend or shredded Monterey Jack cheese
2tablespoons chopped red onion


  1. To make the dressing: puree the plain nonfat yogurt, lime juice, chipotle chile pepper, 1 teaspoon of the oil, 1/4 teaspoon of the cumin, and 1/8 teaspoon of the paprika in a blender or food processor fitted with a metal blade until smooth. Set aside.
  2. To make the taco salad: Preheat a medium nonstick skillet or grill pan over medium heat. Rub the steak with the chili powder, sea salt, the remaining 1/8 teaspoon of cumin, and the remaining 1/8 teaspoon of paprika. Drizzle with the remaining ½ teaspoon of olive oil to coat both sides, and season with black pepper to taste.
  3. Toss the lettuce, beans, bell pepper or tomato, cheese, and red onion in a medium bowl.
  4. Cook the steak for about 2 minutes per side for medium. Remove from the heat and let stand for 5 minutes before slicing into 1/4” thick pieces.
  5. Toss the salad with the prepared dressing and place the steak on top. Serve immediately.

Recipe courtesy of Keri Glassman

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