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Prepared with Oikos® Greek

Prepared with Oikos® Greek

“Better” Bison Taco Salad with Spicy Chipotle Dressing

“Better” Bison Taco Salad with Spicy Chipotle Dressing

Prepared with Dannon Greek


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


  1. To make the dressing: puree the plain Dannon Oikos Greek 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.


Oikos Greek, Dinner