Tex-Mex Chopped Salad
Looking to elevate your salad routine? Check out this delicious recipe by Vianney Rodriguez, author of Sweet Life.
I remember sitting down at family dinners as a child after a long, hot day outside. Mami would serve a chilled salad on the side of our favorite dishes to bring a vibrant, crunchy element to the plate. I always appreciated it and now I serve up delicious salads to my kids.
Salads are also a great way to stay healthy and an easy meal idea for times when you want to eat light or whip something up in a hurry. And it’s something easy for the kiddos to prepare on their own too!
For today’s recipe, I added a Tex-Mex spin to the classic chopped salad by featuring Applegate Natural Fajita Style Chicken Breast Strips and chipotle peppers, two tasty ingredients that are popular in Tex-Mex cooking.
To make things even simpler, I like to whip up the dressing on Sundays and save them to enjoy all week. I also prep by chopping all my ingredients the earlier in the day and placing them in the fridge in produce containers so they’re ready to serve.
When dinner time rolls around, I can easily place all of the ingredients on the table, family-style and everyone is free to create their own chopped salad.
I like plenty of Applegate fajita style chicken strips and extra chipotle dressing on mine. The chipotle dressing is spicy, tangy, and creamy, which works well with the fresh ingredients and gives my salad an extra punch of flavor.
This is a salad the whole family will love and can be easily customized with different toppings to fit your family’s unique tastes!
Ingredients
- 6 cups romaine lettuce, chopped
- 2 cups roasted corn or canned corn, drained
- 1 (15 oz.) can black beans, rinsed
- 2 medium tomatoes, diced
- 1 (8 ounce) package Applegate Naturals® Fajita-Style Grilled Chicken Breast Strips, diced
- 1 (7 ounce) package Applegate Naturals® Slow Cooked Ham, diced
- 1 (8 ounce) package Applegate Naturals® Medium Cheddar Cheese, diced
- 1 small red onion, sliced thin
For the chipotle dressing:
- 1 chipotle pepper from 1 can of chipotles in adobo sauce, diced
- 1 teaspoon adobo sauce
- ½ cup plain yogurt
- Juice from 1 lime
- Salt
- Pepper
- Lime wedges
Instructions
- Evenly divide lettuce between four bowls.
- Top lettuce with corn, black beans, tomatoes, diced fajitas, diced ham, diced cheese and red onions.
- Serve with dressing and lime wedges.
For the chipotle dressing:
- Place yogurt, lime juice, chipotle pepper and adobo sauce in a blender.
- Blend until smooth, season with salt and pepper.
- Evenly divide lettuce between four bowls.
- Top lettuce with corn, black beans, tomatoes, diced fajitas, diced ham, diced cheese and red onions.
- Serve with dressing and lime wedges.
For the chipotle dressing:
- Place yogurt, lime juice, chipotle pepper and adobo sauce in a blender.
- Blend until smooth, season with salt and pepper.