Mexican Chicken Chopped Salad

Inspiration can come from anywhere. When I first discovered reduced-fat Cilantro Dressing in the refrigerator section at Trader Joe’s, 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.

Mexican Chicken Chopped Salad

Servings 4 people


  • 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 avocado, 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.
A Passionate Plate © Copyright 2020. All rights reserved.