Mexican Chopped Salad Recipes
MEXICAN CHOPPED SALAD WITH HONEY LIME DRESSING
Steps:
- Mix together the lime juice, olive oil, honey, cumin, salt, and pepper to make the honey lime dressing.
- Prep all the ingredients for the salad.
- Toss together all the ingredients with the dressing or arrange in a bowl and drizzle dressing on top.
Nutrition Facts : ServingSize 3 cups, Calories 347 cal, Carbohydrate 43 g, Fat 19 g, Protein 10 g, Fiber 12 g, SaturatedFat 4 g, Cholesterol 11 mg, Sodium 368 mg, Sugar 19 g
MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING
Tortillas aren't the only depository for beans, corn and tomatoes. With a Mexican Chopped Salad, let romaine lettuce do the job. Feta cheese supplies a dose of calcium and major flavor.
Categories Salad Bean Citrus Leafy Green Tomato Vegetable No-Cook Low Fat Quick & Easy Salad Dressing Healthy Self
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.
MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING
A great chopped salad with a Mexican twist.
Provided by RecipeGirl.com (Self Magazine)
Categories Salad
Number Of Ingredients 15
Steps:
- Toss all salad ingredients in a large bowl.
- In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.
Nutrition Facts : ServingSize 1 serving, Calories 410 kcal, Carbohydrate 54 g, Protein 15 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 8 mg, Sodium 130 mg, Fiber 17 g, Sugar 15 g
MEXICAN CHOPPED SALAD WITH BBQ CHICKEN
This Mexican Chopped Salad is loaded with fresh veggies and chickpeas tossed in a simple and flavorful Cilantro Lime Vinaigrette. Topped with tender spiced rub BBQ chicken and tortilla strips, this easy chopped salad is a complete meal!
Provided by Chef Kathy McDaniel
Categories Lunch Main Course Salad
Time 21m
Number Of Ingredients 20
Steps:
- In a small bowl mix together the cumin, garlic powder, chile powder, salt and pepper.
- Place the chicken on a plate and brush with about 1 teaspoon of oil. Rub the chicken with the spice mixture. If you have time you can let it marinade for 30 minutes or up to 4 hours in the refrigerator.
- If cooking the chicken on the stove top: In a large saute pan over medium heat, add 1 tablespoon of oil. Add the chicken and cook for about 3 to 4 minutes per side or until the chicken is cooked through and no longer pink.
- If Cooking on the Grill: Brush the grill with the remaining oil. Grill the chicken for about 5 to 6 minutes per side or until cooked through and no longer pink.
- Transfer the chicken to a bowl and let it rest for 5 minutes, then slice it. Add the BBQ sauce and toss to combine.
- In a small bowl whisk all the ingredients together. Or place all the ingredients in a lidded jar and shake well. Set aside
- Place the lettuce, corn, tomatoes, onions and garbanzo beans into a large salad bowl. Drizzle some of the vinaigrette and toss to combine. Add the avocado and toss gently. Add more vinaigrette if need it.
- Top with sliced chicken. Garnish with tortilla strips and chopped cilantro. Drizzle some BBQ sauce on top if desired. Serve
Nutrition Facts : Calories 468 kcal, Carbohydrate 31 g, Protein 20 g, Fat 31 g, SaturatedFat 4 g, Cholesterol 48 mg, Sodium 1182 mg, Fiber 5 g, Sugar 15 g, ServingSize 1 serving
MEXICAN CHOPPED SALAD
Steps:
- Microwave the corn for two minutes. This will cook the corn just enough for the salad, and also make it super easy to shuck. Let the corn cool briefly after removing from the microwave, then shuck, discarding the leaves and silk. Slice the corn off the cob.
- Add the corn, lettuce, black beans, tomatoes, red onions, avocado, and cilantro to a large bowl.
- Prepare the dressing: Add the sour cream, cilantro, scallion, lime juice, crushed red pepper, olive oil, salt and honey to a blender. Puree until smooth and creamy.
- Toss the salad ingredients with as much dressing as you like. Serve immediately.
Nutrition Facts : Calories 325 kcal, Carbohydrate 22 g, Protein 6 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 10 mg, Sodium 189 mg, Fiber 9 g, Sugar 6 g, ServingSize 1 serving
More about "mexican chopped salad recipes"
EASY MEXICAN CHOPPED SALAD RECIPE - CULTURED TABLE
From culturedtable.com
Estimated Reading Time 3 mins
- To prepare the dressing, combine avocado, shallots, cilantro, yogurt, olive oil, lime juice, honey, salt, and pepper in a blender or food processor and blend until smooth. Add a little water, if necessary, to reach the desired consistency. Taste and adjust seasonings as desired.
- Brush corn with melted butter and place on a pre-heated gas grill over medium direct heat, or indoors on a grill pan sprayed with non-stick cooking spray set over medium-high heat.
- Cook corn until kernels are slightly charred, rotating one-quarter turn every couple of minutes until each side is done. Remove from heat and slice kernels from cob with a sharpknife. Reserve kernels and discard cobs. Set aside.
BEST MEXICAN CHOPPED SALAD RECIPE (2021) QUICK & HEALTHY
From kathysvegankitchen.com
Estimated Reading Time 2 mins
MEXICAN CHOPPED SALAD - CAROLINE'S COOKING
From carolinescooking.com
Estimated Reading Time 3 mins
- Slice and dice the ingredients needing cut up as above then put the lettuce, beans, corn, tomato and avocado in a bowl.
- In a small bowl whisk together the lime juice, oil and salt and pepper to taste. Add the chopped cilantro and mix well then pour over the salad and mix well but carefully so you don't break things up, then serve.
MEXICAN CHOPPED SALAD WITH CREAMY LIME AVOCADO DRESSING
From thisfarmgirlcooks.com
Cuisine MexicanCategory SaladServings 4Total Time 15 mins
- Combine all dressing ingredients in a wide mouth jar and blend with a handheld immersion blender until smooth. If you don't have an immersion blender, use a food processor or blender and process until smooth. Add a few tablespoons of cold water if necessary, to "loosen up" the dressing as needed until you've come to your desired consistency. Cover and refrigerate until ready to serve.
- Chop romaine leaves. Add romaine, other salad mix, and chopped cilantro to a large salad bowl and gently toss to combine. Add chopped tomatoes, diced red onion and black beans.
MEXICAN CHOPPED SALAD WITH GRILLED CORN | LAST INGREDIENT
From lastingredient.com
Estimated Reading Time 3 mins
- Rub corn with olive oil and sprinkle with cumin, salt and pepper. Grill, turning occasionally, until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cob.
- While the corn is cooling, make the dressing. In a small bowl combine the lime juice, cumin, cayenne pepper, salt, black pepper and honey. Slowly whisk in the olive oil.
- To assemble the salad, combine the scallions, radishes, peppers, tomatoes, and cilantro. Add the romaine, cabbage and Queso Fresco and toss with the vinaigrette.
MEXICAN CHOPPED SALAD - THE CAFé SUCRE FARINE
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5/5
CHOPPED MEXICAN SALAD WITH CILANTRO LIME DRESSING - LITTLE ...
From littlebroken.com
5/5 Estimated Reading Time 4 mins
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and put the pepper halves on the baking sheet, cut side down. Drizzle with olive oil and rub to coat. Roast until the peppers are soft and lightly browned, about 20 minutes.
- While the peppers are roasting, in a medium skillet over medium-high heat roast corn in little bit of olive oil until slightly charred and golden, about 5-8 minutes. Remove from heat and cool slightly.
- When the peppers are done roasting and cooled enough to handle, scrape away the skins and cut into 1/2-inch dice.
- In a small bowl, whisk lime juice, orange juice, garlic, shallot, honey, cilantro, and olive oil. Season to taste with salt and pepper.
MEXICAN CHOPPED SALAD - GARLIC & ZEST
From garlicandzest.com
Estimated Reading Time 2 mins
- In a large, non-reactive bowl combine the bell pepper, red onion, zucchini, cucumber, corn, black beans, jalapeño and cilantro. Toss to combine.
- In a small bowl combine the garlic, lime zest, dijon mustard, cumin, lime juice, olive oil, salt and pepper. Whisk until emulsified. Pour dressing over the salad and toss to combine. Serve chilled or at room temperature.
MEXICAN CHOPPED SALAD WITH BUTTERMILK RANCH | ¡HOLA! JALAPEÑO
From holajalapeno.com
Estimated Reading Time 4 mins
- Sprinkle lime zest, lime juice, salt, and chipotle chili powder all over chicken breast. Heat oil in a large frying pan over medium-high heat. Add chicken and sauté until browned on both sides and cooked through, about 8 minutes. Set aside and cool slightly, then slice.
MEXICAN CHOPPED SALAD - FEELGOODFOODIE
From feelgoodfoodie.net
Estimated Reading Time 5 mins
- To make the dressing, add the cilantro, Greek yogurt, garlic, lime juice, salt and cumin in the bowl of a food processor. While the food processor is running, slowly pour in the olive oil and allow it to emulsify the sauce, scraping down the sides of the food processor as necessary.
VEGAN MEXICAN CHOPPED SALAD WITH AVOCADO DRESSING • HAPPY ...
From happykitchen.rocks
- GRILL YOUR CORN: Use a broiler or a griddle pan to grill corn. Heat a lug of olive oil over medium-high heat and grill the whole corn cob for 15 minutes, lid closed, turning every 5 minutes, until the cob has black burn marks here and there and the kernels are soft (you can check it by piercing the cob with a fork). Let it cool a bit and remove the kernels with a knife.
- CHOP THE VEGGIES: While your corn is grilling, chop the veggies. Dice red and green bell pepper, red and yellow tomatoes, red onion, scallions and avocado and arrange in four bowls or plates, creating sections (or just toss it all together if you prefer). Add already boiled (or canned and rinsed) black beans and the broiled corn kernels.
- MAKE THE DRESSING: Pit and peel avocado, add water, olive oil, lime juice, chili powder, cumin, a pinch of salt and freshly ground black pepper and process with a food processor or an immersion blender until smooth. Pour the dressing over the salad. Enjoy!
MEXICAN CHOPPED SALAD RECIPE - ALEXANDRA ANGLE | FOOD & WINE
From foodandwine.com
- In a large nonreactive baking dish, mix 1/4 cup plus 2 tablespoons of the canola oil with 3 tablespoons of the lime juice, the garlic, jalape—o and 1 teaspoon of salt. Add the chicken, turn to coat and let stand at room temperature for 1 hour or refrigerate for up to 4 hours.
- Roast the red and green peppers under the broiler or directly over a gas flame, turning occasionally, until charred all over, about 10 minutes. Transfer to a bowl, cover with plastic wrap and let steam for 10 minutes. Peel the peppers, discard the stems and seeds, then dice.
- Meanwhile, in a medium skillet, heat 1/4 cup of the oil until shimmering. Add the tortilla strips and fry over high heat, turning frequently, until golden, about 2 minutes. Drain on paper towels and sprinkle with salt.
- In a blender, combine the remaining 3/4 cup of oil with the cilantro, sugar, vinegar and the remaining 1/4 cup of lime juice and puree until smooth. Season the vinaigrette with salt and pepper.
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EASY MEXICAN CHOPPED SALAD | SLIMMING EATS RECIPE
From slimmingeats.com
- Place the corn on the cobs (in husks), in the microwave and cook for 5 minutes, remove and allow to cool.
- Add this to a large bowl with the lettuce, cucumber, pepper, tomatoes, onion, avocado and cilantro
- Add the oil, vinegar, maple syrup, oregano and water to a small bowl, whisk to all combine, taste and season with a pinch of salt and black pepper.
MEXICAN CHOPPED SALAD WITH HONEY-LIME VINAIGRETTE ...
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5/5 (4)Category Dinner, SaladsCuisine Gluten-Free, VegetarianTotal Time 30 mins
MEXICAN CHOPPED SALAD WITH CILANTRO LIME VINAIGRETTE
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