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Dandelion Taco Salad


  • 6 cups Dandelion greens
  • 1/2 cup onion, chopped
  • 1 cup roma tomatoes, chopped
  • 1 cup black olives, chopped
  • 2 cups chicken breast, cubed
  • 1 packet taco seasoning
  • 1 cup cheddar cheese, shredded
  • 1/2 cup salsa
  • 1 ñ 10 oz. bag tortilla chips
  • 2 teaspoons butter


  • Cook chicken breast in skillet with butter. Then add taco seasoning packet and sauté. Remove when thoroughly cooked. Tear dandelion greens into large pieces. Place into a mixing bowl and add onion, olives, and tomatoes. Toss. Add cooked chicken. In a medium serving bowl, layer chips on the bottom and on sides. Pour the mixture over the chips. Garnish with the cheese and salsa. Serves 4-6 people.