Mexican Chopped Salad

After several heavy meals and not nearly enough working out, I decided it was time to be more conscious of what I’m eating.  With delicious recipes like this one, it shouldn’t be too difficult.

This recipe was simple to throw together.  The flavor was very light, so be sure to use the freshest ingredients you can get your hands on.  I loved the way the flavors worked together but, being someone who tends to like more assertive flavors, I think I’ll play with jazzing up the heat factor next time.  I’m thinking I’ll add some cumin to the dressing and marinate the chicken like I did for my chicken tostada bites.  I’ll also be making the dressing the night before would also be a good idea, since it will give the garlic and jalapeno more of a chance to come through.  I’ve gone ahead and included the chipotle chicken in this recipe, but haven’t made any changes to the dressing.

mexican chopped salad

Mexican Chopped Salad

adapted from Epicurious


For the dressing:

1/3 c. fresh lime juice

1/4 c. olive oil

2 TBSP honey

1 garlic clove, minced

1/2 jalapeno, seeded and minced

salt and pepper, to taste

  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 2 tbsp honey
  • 2 tbsp finely chopped fresh cilantro
  • 1 garlic clove, peeled and minced
  • 1 tsp chopped jalapeño pepper
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  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 2 tbsp honey
  • 2 tbsp finely chopped fresh cilantro
  • 1 garlic clove, peeled and minced
  • 1 tsp chopped jalapeño pepper
  • Read More

    1/4 cup fresh lime juice1/4 cup fresh lime juice

    For the salad:

    1/2 lb. chipotle chicken, shredded

    1 can (15.5 oz.) black beans, rinsed and well drained

    3/4 c. chopped seeded tomato

    3/4 c. chopped peeled jicama

    3/4 c. fresh or frozen corn kernels, uncooked 

    1 red bell pepper, chopped

    1/3 c. fresh cilantro, chopped

    2 1/2 c. chopped romaine lettuce

    1 ripe avocado, chopped

    1/4 c. crumbled reduced-fat feta cheese


    1.  To make the salad dressing, combine all ingredients through jalapeno in a bowl or glass jar.  Whisk or shake to combine.  Season with salt and pepper.

    2.  For the salad, combine all ingredients through cilantro in a large bowl.  Add enough dressing to coat.  Toss gently.  (If planning to eat all of the meal, you can also toss the lettuce in the dressing.  If not, I’d leave it out to prevent it from getting soggy.)

    3.  Divide lettuce among four individual bowls or place in one large serving bowl.  Top with chicken mixture, avocados, and feta cheese.

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    1. Pretend Chef
      April 29, 2011 / 12:26 pm

      That is a salad worthy of a "healthy eating" diet. I really love it when my guy jumps on board with the living healthier lifestyle since it makes it so much easier preparing meals and getting in those daily workouts. Did you post a wedding day photo? I think I might have missed it if you did.

    2. That Girl
      April 29, 2011 / 4:12 pm

      Eating a salad loaded with fresh and colorful veggies always makes me feel lighter and healthier.

    3. All Things Yummy
      April 29, 2011 / 10:36 pm

      Yum, I love avocado.

    4. katie @SoTastySoYummy
      April 30, 2011 / 1:20 am

      What a lovely salad, I love all the flavors in it, especially that it includes jicama.

    5. Josie
      May 2, 2011 / 1:02 pm

      Kelsey, I love everything going on in this salad – it looks so hearty and flavorful. Definitely adding it to my summer menu!

    6. Ashley
      May 2, 2011 / 10:48 pm

      Oh wow, this looks amazing! I am in need of some awesome light dishes!

    7. Silvia Jacinto
      July 14, 2015 / 5:55 am

      Salads are good for your health that is why i love and enjoy eating salad either for breakfast, lunch and dinner. Thank you for sharing your recipe and continue to inspire more people to become fit and healthy inside and out. Visit my site too for more information. Have a great day!

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