Mexican Chopped Salad with Greek Yogurt Cilantro Lime Ranch and a Giveaway

June 27, 2014

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This Mexican Salad is loaded with fresh vegetables and is drizzled with an irresistible Greek yogurt ranch dressing! Add cubed grilled chicken for a heartier dish, or enjoy as is topped with tortilla strips! 

Mexican Salad with Greek Yogurt Cilantro Lime Ranch in blue bowl

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 actually 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?

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

close up of Mexican chopped salad in blue bowl

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.

Mexican Salad with Greek Yogurt Cilantro Lime Ranch and tortilla strips

Can I Meal Prep This Mexican 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!

Mexican Chopped Salad with Greek Yogurt Cilantro Lime Ranch

5 from 1 vote

A healthy, colorful, perfectly delicious chopped salad that's packed with vegetables and fresh Mexican flavors!

Servings: 6
Prep Time 25 minutes
Total Time 25 minutes

Ingredients

Mexican salad:

  • 1 head romaine lettuce , chopped
  • 2 ears corn (raw), kernels cut from cob
  • 4 mini orange peppers (or 1 large) , diced
  • 4 roma tomatoes , diced
  • 1 cucumber , peeled and diced
  • 1/2 medium red onion , chopped
  • 2 avocados (ripe but still slightly firm), diced
  • 1 can black beans , drained and rinsed
  • Tortilla strips , optional (recipe here

Lime Cilantro Dressing:

  • 1 cup plain Greek yogurt (I used whole)
  • 2 Tbsp mayonnaise (I used full fat)
  • 6 Tbsp milk (more or less as desired)
  • 1/2 cup packed cilantro , very finely chopped
  • 1 clove garlic , minced
  • 1/2 tsp onion powder
  • 1/4 tsp cumin
  • 2 - 3 pinches cayenne pepper
  • Salt and freshly ground black pepper , to taste
  • 2 Tbsp fresh lime juice

Instructions

Make the salad:

  1. Toss all salad ingredients together in a bowl.

Make the dressing:

  1. Add all dressing ingredients to a mixing bowl then whisk until combined, add more milk/lime juice if desired for a thinner consistency. Store in an airtight container in refrigerator.

  2. Plate salad, then top with tortilla strips and Cilantro Lime Ranch.

Recipe Notes

  • Wait to drizzle on the salad dressing until you're ready to serve this salad.
  • Nutrition estimate does not include tortilla strips. 
  • Recipe Source: Salad portion adapted slightly from The Cafe Sucre Farine, dressing by Cooking Classy
Nutrition Facts
Mexican Chopped Salad with Greek Yogurt Cilantro Lime Ranch
Amount Per Serving
Calories 321 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g19%
Cholesterol 5mg2%
Sodium 207mg9%
Potassium 1312mg37%
Carbohydrates 38g13%
Fiber 15g63%
Sugar 11g12%
Protein 10g20%
Vitamin A 12567IU251%
Vitamin C 127mg154%
Calcium 139mg14%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: Mexican
Keyword: chopped salad, mexican salad
Author: Jaclyn