Healthy Mexican Chopped Salad
This has got to be the healthiest dinner I’ve ever eaten. I mean, this is a chopped salad recipe without cheese that is amazingly delicious! It just a big bowl of incredibly fresh ingredients all tossed together and covered with a creamy Greek yogurt cilantro lime dressing and optional baked tortilla chips. So, what’s not to love? I like to bring this Mexican Chopped Salad to parties where there might be lots of heavier foods—like a Super Bowl party or birthday. Not to mention it’s so easy to make — it’s mostly just a bunch of chopping really.
Mexican Salad Ingredients
For this easy Mexican salad recipe, you’ll need:
Romaine lettuce Corn on the cob Mini orange peppers Roma tomatoes Cucumber Red onion Avocados Black beans Tortilla strips
And for the Mexican salad dressing, you’ll need:
Plain Greek yogurt Mayonnaise Milk Cilantro Garlic Spices (onion powder, cumin, cayenne, salt, and pepper) Lime juice
How to Make Mexican Salad
Prep the ingredients (dice the onion, cube the avocado, etc). Toss all the Mexican salad ingredients together in a large bowl. Combine the ingredients for the cilantro lime ranch dressing in a separate bowl. Plate the chopped salad and top with tortilla strips. Drizzle with Greek yogurt ranch dressing and serve.
Can I Add Chicken to This Salad?
Absolutely! Cubed grilled chicken would be a great addition to this chopped salad recipe.
Does This Salad Keep Well as Leftovers?
Yes, but only if you store the Greek yogurt ranch dressing, tortilla strips, and Mexican salad separately. If you combine the salad and dressing before storing it in the fridge, it’ll become soggy.
Can I Meal Prep This Mexican Chopped Salad?
I don’t see why not! To make this Mexican salad last longer, I recommend storing the chopped lettuce, veggies, dressing, and so forth in separate containers. Then, all you have to do is throw everything into a bowl and dig in.
Can I Add Different Veggies?
Of course! The creamy Mexican salad dressing pairs nicely with pretty much any veggie. You’re welcome to use grilled corn instead of raw, red peppers instead of orange, etc.
Tips for Making a Mexican Chopped Salad
The key to a great chopped salad is to dice all the ingredients into bite-sized pieces. You don’t want the veggies to be too large! If you’re making this salad for guests, prep the individual ingredients ahead of time and toss everything together just before serving. Wait to drizzle on the Mexican salad dressing until you’re ready to serve.
More Healthy Mexican Recipes You’ll Love!
Sheet Pan Chicken Fajitas Shrimp Fajitas Taco Soup Grilled Chicken and Avocado Street Tacos Mexican Honey-Lime Chicken Skillet Cilantro Lime Chicken with Avocado Salsa
