This is a salad the whole family will love and can be easily customized with different toppings to fit your family’s unique tastes.
Fresh & Crisp Tex-Mex Chopped Salad
I’m a sucker for fresh, natural ingredients and there’s no better way to enjoy the freshness of summer than with a cold, crisp salad. And you know I like to do things easy.
That’s why I’m putting together a great, flavorful chopped salad recipe for you. One that can save you time and is easy for the kiddos to prepare on their own.
I remember sitting down at family dinners as a child after a long, hot day outside. Mami would serve a chilled salad on the side of our favorite dishes to bring a vibrant, crunchy element to the plate. I always appreciated it and now I serve up delicious salads to my kids.
Salads are also a great way to stay healthy and an easy meal idea for times when you want to eat light or whip something up in a hurry. And it’s something easy for the kiddos to prepare on their own too.
I always keep my fridge stocked with plenty of salad options, like bell peppers, olives, fruits, seeds and cheses, so I can easily create delicious, healthy meals for my family.
A Tex-Mex spin to the classic chopped salad
For today’s recipe, I added a Tex-Mex spin to the classic chopped salad by featuring Applegate fajita chicken strips and chipotle peppers, two tasty ingredients that are popular in Tex-Mex cooking.
What is a chopped salad? A chopped salad is simply a salad made with ingredients all chopped similar in size. Bright, fresh chopped salads can be made with a mix of veggies and fruits. It’s super quick and easy to prepare, which is why it’s one of my go to meals.
I’m Texan and as you know, we Texans love to bring the flavor! That’s why this chopped salad isn’t your average salad recipe. This salad has bold flavors and a little kick of spice.
Easy Tex-Mex Chopped Salad Recipe
To make things even simpler, I like to whip up the dressing on Sundays and save them to enjoy all week. I also prep by chopping all my ingredients the earlier in the day and placing them in the fridge in produce containers so they’re ready to serve.
When dinner time rolls around, I can easily place all of the ingredients on the table, family-style and everyone is free to create their own chopped salad.
I like plenty of Applegate chicken fajita strips and extra chipotle dressing on mine. The chipotle dressing is spicy, tangy, and creamy, which works well with the fresh ingredients and gives my salad an extra punch of flavor.
This is a salad the whole family will love and can be easily customized with different toppings to fit your family’s unique tastes.
Enjoy!
Tex-Mex Chopped Salad with Chipotle Dressing
Yield 6 Serves
This Tex-Mex chopped served with chipotle dressing is a salad the whole family will love and can be easily customized with different toppings to fit your family’s unique tastes.
Ingredients
For Salad
Romaine lettuce, chopped
2 cups roasted corn or canned corn, drained
1 (15 oz.) can black beans, rinsed
2 medium tomatoes, diced
1 (8 ounce) Applegate natural fajita style chicken, diced
1 (7 ounce) pkg of Applegate slow cooked ham, diced
1 (8 ounce) pkg Applegate natural cheddar cheese, diced
1 small red onion, sliced thin Chipotle
Dressing:
1 chipotle pepper from
1 can of chipotles in adobo sauce, diced
1 teaspoon adobo sauce ½ cup plain yogurt Juice from
1 lime Salt Pepper Lime wedges
Instructions
Evenly divide lettuce between four bowls, top lettuce with corn, black beans, tomatoes, diced fajitas, diced ham, diced cheese and red onions.
Serve with dressing and lime wedges.
To Make chipotle dressing: Place yogurt, lime juice, chipotle pepper and adobo sauce in a blender.
Blend until smooth, season with salt and pepper.
Notes
This recipe was first featured on the Appelgate website. Find more salad recipes at sweetlifebake.com
Courses Dinner
Cuisine Tex-Mex
I was not sure what I was fixing for supper but now I know. It is rare that I have all the ingredients for a recipe already at home and don’t have to go out and buy anything but I have been craving fajita so that is part of the reason. I have never made roasted corn before so this part will be a first but I love everything you have going in your salad. Once I open a can of chiptoples I end up putting what I don’t use immediately into ice trays with the adobo sauce and freeze each pepper with a little sauce individual ice cube tray and then transfer them to a zip loc bag and I almost always have chiptople in adobo on hand. I can’t tell the difference in the taste of the chiptople whether I have frozen it or not, still yummy and hot to me.