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Mexican Chopped Salad

A colorful salad full of latin inspired flavors, textures and deliciousness.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course, Salad
Cuisine: Latin, Mexican
Servings: 4

Ingredients

  • 2 boneless skinless chicken breasts
  • 1 teaspoon of taco seasoning
  • 1 tablespoon of extra virgin olive oil
  • 1 head of romaine lettuce, thinly sliced
  • 1 orange sweet bell pepper, diced
  • 1 large poblano, seeds removed, diced
  • 1 cup of corn
  • 1 cup of black beans, rinsed
  • 1 cup of cherry tomatoes, quartered
  • 2/3 cup of red onion, diced
  • 2/3 cup of fresh cilantro, roughly chopped
  • 1/2 cup of fresh oaxaca cheese, crumbled
  • 1/2 of an avocado, diced
  • creamy poblano and herb ranch dressing (optional)

Instructions

  • Add 1 tablespoon of extra virgin olive oil into a skillet and place over medium heat
  • Season 2 boneless skinless chicken breasts generously with your favorite taco seasoning and transfer into the warm skillet
  • Cook until both sides are golden brown and the chicken is cooked through to an internal temperature of 165 degrees
  • Set the cooked chicken aside for now
  • Combine all of the salad ingredients in a large bowl 
  • Add your desired amount of dressing and toss to combine
  • Slice the chicken thin and add to the salad
  • Enjoy!