Best 4 Mexican Chopped Salad With Cilantro Dressing Recipes

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Preparing a delectable Mexican chopped salad with a refreshing cilantro dressing is an enticing culinary endeavor that brings together vibrant flavors and textures. This healthy and flavorful dish is a delightful blend of crisp vegetables, savory protein, and a tangy dressing that tantalizes the taste buds. Whether you're seeking a light meal or a vibrant side dish, this Mexican-inspired salad is a perfect choice, offering a delightful combination of tastes and textures that will leave you craving for more.

Let's cook with our recipes!

MEXICALI CHOPPED SALAD WITH CREAMY CILANTRO LIME DRESSING



Mexicali Chopped Salad with Creamy Cilantro Lime Dressing image

A bright, colorful and fresh salad... perfect for summertime!

Provided by Laurie McNamara

Categories     Salads

Time 25m

Number Of Ingredients 20

1 cup fresh cilantro leaves
1 clove fresh garlic
1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons white wine vinegar
2 limes (juiced)
1/2 cup extra light olive oil
1 large head romaine (chopped)
6 ounces grape tomatoes (quartered)
1 orange bell pepper (diced)
2 cups grilled yellow corn (about 2 ears)
1 avocado (quartered and sliced (2 avocados if small))
1/2 cup roasted and lightly salted pepitas
1 medium red onion (diced)
1 (15 ounce) can black beans (rinsed and drained)
sea salt (for garnish)
lime wedges (for garnish)
tortilla strips (for garnish)

Steps:

  • Place the cilantro, garlic, mayo, sour cream, vinegar, lime juice, salt, pepper and grapeseed oil into a food processor or blender. Blend until creamy and smooth. Refrigerate until ready to serve.
  • Place a handful or two of chopped romaine into a large serving bowl. Top with desired amount of tomatoes, bell peppers, corn, avocado, pepitas, red onion and black beans.
  • Serve with a drizzle of creamy cilantro lime dressing, lime wedges, tortilla strips and a sprinkle of sea salt.

Nutrition Facts : ServingSize 1 g, Calories 669 kcal, Carbohydrate 38 g, Protein 12 g, Fat 57 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 13 mg, Sodium 454 mg, Fiber 12 g, Sugar 11 g, UnsaturatedFat 44 g

MEXICAN CHOPPED SALAD WITH TOASTED CUMIN VINAIGRETTE



Mexican Chopped Salad with Toasted Cumin Vinaigrette image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Cooking spray
2 ears fresh or frozen cob corn, thawed
4 reserved cooked chicken breast halves, diced
1 (15-ounce) can pinto beans, drained
1 cup Monterey Jack or pepper Jack cheese, shredded
1/2 cup Spanish olives, sliced
1/2 cup tomatoes, diced
1 Granny Smith apple, cored and diced
1/4 cup pickled jalapenos, sliced
2 tablespoons chopped fresh cilantro leaves
2 tablespoons olive oil
1 teaspoon ground cumin
1/4 cup cider vinegar

Steps:

  • Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.
  • Place corn on hot pan and cook 3 to 5 minutes, until golden brown on all sides, turning frequently. Remove from heat and cool. When cool enough to handle, slice kernels from cob. Transfer kernels to a large bowl and add chicken, beans, cheese, olives, tomatoes, apple, jalapenos, and cilantro. Toss to combine.
  • For the dressing: Heat oil in a large skillet over medium heat. Add cumin and cook 1 minute, or until fragrant. Remove from heat and whisk in vinegar. Add dressing to chicken mixture and toss to coat. Season to taste with salt and freshly ground black pepper.

MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING



Mexican Chopped Salad with Honey-Lime Dressing image

Tortillas aren't the only depository for beans, corn and tomatoes. With a Mexican Chopped Salad, let romaine lettuce do the job. Feta cheese supplies a dose of calcium and major flavor.

Categories     Salad     Bean     Citrus     Leafy Green     Tomato     Vegetable     No-Cook     Low Fat     Quick & Easy     Salad Dressing     Healthy     Self

Yield Makes 4 servings

Number Of Ingredients 17

Salad
2 1/2 cups chopped romaine lettuce
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup crumbled reduced-fat feta cheese
Honey-Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeƱo pepper (use canned for less heat)

Steps:

  • Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.

MEXICAN CHOPPED SALAD WITH CILANTRO DRESSING



Mexican Chopped Salad with Cilantro Dressing image

I love this salad and the dressing is a copy cat recipe from El Pollo Loco,these are some of my favorite ingredients for the salad,you can add others,sometimes I add olives, tortilla chip strips. Leftover chicken is good to make it a complete meal

Provided by L D @windella

Categories     Lettuce Salads

Number Of Ingredients 22

CREAMY CILANTRO DRESSING
- 1 c mayonaisse
- 1/3 c whole milk
- 4 tablespoons finely chopped cilantro
- 2 t fresh lime juice
- 1 t white wine vinegar
- 1 t sugar
- 1 t. grated onion
- 1/2 t salt
- 1/8 t. cayenne
- 1/8 t black pepper
- 1/8 t. cumin
SALAD
- 2 1/2 c chopped romaine lettuce
- 1 15.5 ounce can black beans,rinsed
- 3/4 c chopped seeded tomato
- 3/4 c chopped peeled jicama
- 3/4 c can whole kernel corn,drained
- 3/4 c thinly sliced radishes
- 1 large avocado,diced
- 1 medium size red bell pepper,chopped
- 1/4 c crumbled feta cheese

Steps:

  • Dressing: whisk together all ingredients in a medium bowl. Cover and chill Toss all salad ingredients in a large bowl. Combine just enough dressing to coat the salad and toss.

Tips:

  • Use ripe, fresh ingredients: The quality of your ingredients will greatly impact the flavor of your salad. Choose ripe tomatoes, crisp cucumbers, and fresh cilantro.
  • Chop your vegetables evenly: This will help them cook evenly and make for a more visually appealing salad.
  • Don't overdress the salad: A little bit of dressing goes a long way. Too much dressing can weigh down the salad and make it soggy.
  • Serve the salad immediately: This will help prevent the vegetables from wilting and losing their flavor.

Conclusion:

This Mexican Chopped Salad with Cilantro Dressing is a delicious and refreshing salad that is perfect for a summer meal. It is easy to make and can be tailored to your own personal preferences. So next time you are looking for a healthy and flavorful salad, give this one a try!

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