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–+ servings
Mexican Chopped Salad

Mouthwatering Mexican Chopped Salad: Your Healthy Dine-In Delight

This Mexican Chopped Salad is a vibrant, healthy dish that’s customizable and perfect for any occasion.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 1 head Romaine Lettuce Chopped into bite-sized pieces
  • 1 cup Cherry Tomatoes Halved
  • 1 medium Bell Pepper Diced (choose any color)
  • 1 cup Corn Fresh, canned (drained), or frozen
  • 1 medium Cucumber Diced
  • 0.5 medium Red Onion Diced
Protein (optional)
  • 1 cup Black Beans Rinsed and drained
  • 1 cup Cooked Chicken Diced or shredded
Dressing Ingredients
  • 0.25 cup Olive Oil Can substitute with avocado or canola oil
  • 2 tablespoons Lime Juice Freshly squeezed
  • 1 teaspoon Cumin Can be omitted
  • to taste Salt
  • to taste Pepper
Toppings
  • 0.25 cup Cilantro Chopped
  • 1 medium Avocado Diced
  • 0.5 cup Queso Fresco or Feta Cheese Crumbled

Equipment

  • cutting board
  • sharp knife
  • mixing bowl
  • Whisk
  • salad tongs

Method
 

Preparation Steps
  1. Wash and prepare all vegetables thoroughly under cool running water.
  2. Chop the romaine lettuce into bite-sized pieces and place into a large mixing bowl.
  3. Dice the cherry tomatoes, bell pepper, cucumber, and red onion and add them to the bowl.
  4. If using, add black beans and/or cooked chicken to the bowl and gently fold them in.
  5. In a small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper to prepare the dressing.
  6. Drizzle the dressing over the salad mixture and gently toss to coat.
  7. Stir in the chopped cilantro and diced avocado, tossing lightly.
  8. Serve immediately or store in an airtight container with the dressing separated.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 400mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 5000IUVitamin C: 60mgCalcium: 100mgIron: 2mg

Notes

Store salad in fridge for up to 2-3 days, keeping dressing separate.

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