This Mexican Chopped Salad is filled with fresh, crunchy veggies with a dressing that you’ll be eating out of the jar!
It’s already mid-August and this is my first salad of the summer! I’m not sure how that happened. Of course, I’m not even sure how summer is almost over when I swear I was just rejoicing yesterday about the end of early mornings and late homework nights. I’ll just drown my sorrows in this Mexican Chopped Salad. With twelve margaritas.
Many delicious salads have been created in my kitchen of late but, when I think back, I usually make versions of my Skinny Chopped Veggie Salad, this Chopped Thai Salad with Coconut Curry Dressing or even this similar salad with Cilantro Jalapeño Pesto as the dressing.
This Mexican Chopped Salad is my new favorite and one that I know will be added to the rotation over and over.
The Spicy Sweet Chipotle Balsamic Dressing is lick-the-jar-clean delicious, for starters. It’s sweet with a slightly spicy kick (and the spice can be adjusted by increasing the amount of adobo sauce, which I like to do).
This salad came about quite by accident last week. I was making a quick lunch and had mixed together some extra-virgin olive oil and balsamic vinegar, which usually does the trick for me. I spied some chipotle peppers I had leftover in my fridge and decided to spoon in some of the adobo sauce…oh yeah, baby! It added a wonderful smoky flavor with some spice, too.
I decided at that point that it needed just a bit of sweetness to balance out the flavors, so I grabbed my jar of Truvía® Nectar and added about a teaspoon. It was PERFECT. I was able to add the sweetness without all the calories: Truvía® Nectar has 50% fewer calories than sugar and is twice as sweet as honey so you only need to use half as much!
The Mexican Chopped Salad itself was easy to build: chopped romaine lettuce, tomatoes, cucumbers, corn, red bell pepper, green onion, cilantro, shredded chicken and avocado. Any of those could be omitted or you can add your favorites, too; it’s a versatile salad that can easily be made your own!
For the salad
- 4 cups chopped romaine lettuce
- 1/2 cup cherry tomatoes, halved
- 1/2 cup diced cucumbers
- 1/2 cup fresh corn, off the cob, no need to cook
- 1/4 cup chopped green onion
- 1/4 cup chopped cilantro
- 2 cups shredded chicken, I use rotisserie
- 1 avocado, sliced
For the dressing
- 3/4 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons adobo sauce, from a can of chipotle peppers
- 1 teaspoon Truvía® Nectar, or double that amount and use another sweetener, such as sugar or honey
- Place all salad ingredients in a large bowl. Mix dressing ingredients together (allow to sit for 30 minutes if you have the time). Toss salad with dressing and enjoy!