Inspiration can come from anywhere. On a recent trip to our West Seattle Trader Joe’s, I discovered an incredibly delicious reduced-fat Cilantro Dressing in the refrigerator section. Just one taste of this creamy, garlicky, cilantro-filled sauce had me thinking about a Mexican Chop Salad.
So here it is. My version of a Mexican Chop Salad. Nutritious, delicious, and easy to make. Try this out for a busy weeknight dinner. You won’t be disappointed.
If you don’t have a Trader Joe’s nearby, use your favorite homemade or bottled ranch dressing. Just stir a generous handful of chopped cilantro and a little fresh garlic into the dressing before tossing the salad.
- 2 grilled boneless skinless chicken breasts, 1/2″ dice
- 1 head romaine lettuce, washed and chopped – 1/2″ dice
- 3/4 cup canned garbanzo beans, rinsed and drained
- 3/4 cup canned black beans, rinsed and drained
- 3/4 cup fresh corn cut from a cob OR frozen corn, thawed
- 1 small orange or yellow bell pepper, cut into 1/2″ dice
- 1 ripe avacado, cut into 1/2″ dice
- 12 cherry tomatoes, washed and halved
- 1/4 cup diced red onion, 1/2″ dice
- 4 radishes, thinly sliced
- 3 oz. Cajeta cheese OR Feta cheese, crumbled
- Trader Joe’s Reduced Fat Cilantro Dressing OR any bottled ranch dressing
- Handful of fresh cilantro leaves
- Toasted Pepita seeds for garnishing
- Combine chicken, lettuce, beans, corn, bell pepper, tomato, red onion, avocado, cheese, radishes and chopped cilantro in a large bowl.
- Toss with dressing to lightly coat.
- Portion salad on individual plates and garnish with pepitas if desired.