You guys. I did it. I duplikated the lime vinaigrette from Mickey’s Massive Burritos! Yes, that sweet and tangy dressing that I can never seem to get enough of, I made a pretty good dupe!
I love the Mini Ensalada from Mickey’s Massive Burritos! If you’ve never had it, it’s to die for. I’ve converted many a people to that salad. I used to love the good old days when they catered at work. Free Mickey’s salad for lunch? Yes, please and thank you!
Ok, so for those of you that don’t know this salad… It’s pretty much a taco salad but that dressing. Oh, the dressing is so stinking delicious. I can’t even. I’m drooling thinking about it. You find yourself scraping the bottom of the tiny cup of dressing they give you, flipping it over hoping one more drop of the heavenly goodness graces your salad. Then you shamelessly lick the bowl when you’re done, hoping no one notices. Maybe I’m just completely starving whenever I get the chance to eat there, or maybe it’s just that good, or maybe it’s the lime.
It’s a lime vinaigrette, according to the menu. That’s all he gives you as far as a description. So I had to do some investigatory journalism, if you will. For starters, lime. I love anything lime. But this dressing is sweet, not super tangy. Green flecks, obviously cilantro but the vinaigrette is also a bright green. And it’s thick but not creamy. I was baffled. Then after a little tinkering, I think I nailed it.
As far as the salad part goes, add what you want! I tried to stick to the fix-ins that are on the original. Although I’m sure other add-ins like bell pepper, green onion, or cheddar-jack cheese would be equally delicious. Here’s what I did.
I washed up a head of romaine lettuce and a head of red leaf lettuce. I washed some cilantro as well. I sliced the lettuces and spun them dry. Then I made the vinaigrette. Easy, peasy toss the ingredients (lime juice, oil, cilantro, see below for the rest) into the blender and blend. Done in seconds, set aside. Then I sautéed up some chicken breasts that I seasoned with taco seasoning in a cast iron pan. While they were resting, I sautéed fresh corn on the cob in the same pan. Once that was all done, I diced up the chicken and sliced the corn off of the cob. Then it was time to make the salad! I filled a bowl with lettuce, topped with chicken, corn, Pico de Gallo (home-made or store-bought), the vinaigrette and last but not least some corn tortilla chips! Then of course, devoured it immediately.
I ate two bowls. I was eating it and I was like, oh yeah, this is good. My family liked it too! My husband and teenage son really liked it. My adventurous-eater toddler was eating spoonfuls of the dressing. So I suppose it was a family thumbs up.
The vinaigrette lasts a couple of days in the fridge, but not much more. So I would try to eat it up quickly. That was not much of a problem in our house. Although, if there is only one or two of you eating it, you might try and only make half the amount. If you’re doing that, hopefully you have a small mini-chopper/food processor/blender or immersion blender. In a regular size blender, half the amount might not be enough to actually get it to blend.
If you give this a try, let me know what you think! I’d love to hear about it!
Taco Salad with Lime Vinaigrette
By Katie Olesen
The most delicious taco salad; a dupe from a local burrito restaurant.
- 1 head romaine lettuce
- 1 head red leaf lettuce
- 1.5 lb boneless skinless chicken breasts
- 3 small ears corn on the cob
- Pico de Gallo, home-made or store-bought
- taco seasoning
- tortilla chips
- Lime Vinaigrette – see recipe below
- Wash and slice lettuces. Spin dry. Set aside.
- Season chicken breasts with taco seasoning. Grill or saute in a cast iron pan until cooked through. Set aside to rest.
- Grill or saute ears of corn with a little olive oil until cooked through and you have grill marks on all sides. Set aside.
- Dice chicken breasts, mix back with any juices from plate and set aside. Slice corn off of each cob.
- Assemble the salad: In a bowl layer lettuce, chicken, corn, and pico de gallo. Drizzle with lime vinaigrette. Top with tortilla chips. Devour.
Don’t forget to print the vinaigrette recipe. See below!
This sweet and tangy lime vinaigrette is so delicious it will keep you wanting more!
- 1/2 cup canola oil
- juice of 1 lime
- 1 Tablespoon white vinegar
- 1/4 cup corn syrup
- 1 clove garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup packed fresh cilantro
- Place everything but oil and cilantro into blender jar. Turn blender on high and slowly drizzle in oil. Blend until ingredients are emulsified.
- Add in cilantro, blend on low until cilantro is finely chopped.
- Pour into mason jar and refrigerate until ready to use. Shake well before using.