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!
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
- Red onion
- Black beans
- Tortilla strips
And for the Mexican salad dressing, you’ll need:
- Plain Greek yogurt
- 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 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
Follow Cooking Classy
A healthy, colorful, perfectly delicious chopped salad that's packed with vegetables and fresh Mexican flavors!
- 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
Make the salad:
Toss all salad ingredients together in a bowl.
Make the dressing:
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.
Plate salad, then top with tortilla strips and Cilantro Lime Ranch.
- 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