Mexican Chopped Salad

January 25, 2011

Our friends Reed and David had us over for fried cod tacos (yum!) and asked us to bring over a salad or vegetable. Using the power of the internet, I found this delicious Mexican Chopped Salad. It’s very simple to make, it just requires you to chop, chop, chop vegetables. It’s really just a bunch of corn, black beans, avocado, radishes, red peppers, jalapenos, jicama, lettuce, pickled onions, tomatoes, and cheese all jumbled together in a big old pile. It is delicious, and when mixed with some chicken, it makes a complete and healthy meal.

I can picture making this often during the summer. When it’s sweltering and the last thing I could possibly want to do is use an oven. Yet dinner, somehow, will have to get made. I’ll just chop, chop, chop my way to dinner then, I suppose. And will be aided by a cold margarita. Though I always endorse making things as much from scratch as possible, I would like to give Simply Limeaid a shout out as my favorite, shortcut margarita base. Just mix a cup with a shot of tequila and a 1/2 shot of Cointreau, and you’re well on your way to summertime happiness in the middle of winter.

Finally, I’m going to post this video because Reed and David would want me to.

I hope you enjoy this healthy salad! Let’s just say I needed to eat something nutritious like this for dinner before I ate my next very decadent post for dessert. Stay tuned!

MEXICAN CHOPPED SALAD (adapted from Mexican Chopped Salad with Honey-Lime Dressing from SELF)

Serves 8-10 as a side, 6-8 as a main with chicken

I did try the Honey-Lime Dressing from the original recipe, but it was a real disappointment. It wasn’t very flavorful, and the olive oil was completely out of place with the honey and jalapeno.  I decided that a good alternative would be to mash up some avocado with lime juice and salt and pepper, and toss the salad with the mash. It’s delicious.

If you’re going to make this ahead of time, chop and mix all ingredients except the lime juice, avocado, and cheese. Right before serving, toss your avocado/lime mixture and cheese with the salad.


2 1/2 cups chopped romaine lettuce leaves

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

4 tomatoes, seeded and chopped

1 small jicama, peeled and chopped

Kernels from 2 ears corn or 1 can (15.5 oz) corn kernels, uncooked

1 small bunch radishes, thinly sliced

1 red peper, chopped

2 jalapenos, seeded and chopped

1 cup pickled onions (click here for recipe) or 1/2 a fresh red onion, diced

2 ripe avocadoes, peeled

Juice of 4 limes (about 1/2 cup)

1 cup sharp cheddar cheese, grated

Salt and Pepper

2 chicken breasts

Tortilla chips (optional)


Bring a few cups water to a boil. Place your chicken breasts in the water and boil for about 40-50 minutes until meat in the center is white, turning breasts in the pot halway through cooking. Once cooled, shred the chicken with forks or your hands.

In a large bowl, toss together lettuce, black beans, tomatoes, jicama, corn, radishes, red pepper, jalapenos, onion, and chicken.

Mash the avocados with a fork and squirt lime juice over them. Add salt and pepper to taste, then mash the whole mixture up. Toss salad with the avocado mixture. Sprinkle with cheese. Serve with tortilla chips and enjoy.


One Response to “Mexican Chopped Salad”

  1. Amy Says:

    Looks great!
    This is my kind of salad. Maybe I’d throw some cilantro in there…love that stuff. For shortcut margarita check out Real Simple’s recipe. Don’t have the link handy now, but I’ll send it to you.



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