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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.