No Reviews
You must be logged in to post a review.
Mexican Fiesta Salad
x
Print Options
Description
A classic healthy spin to the traditional South of the Border salad loaded with chicken, beans, corn and more.
Ingredients
- 5 cups Romaine Lettuce, Shredded
- 6 ounces, weight Chicken, Cooked
- ½ cups Black Beans, Cooked, Drained And Rinsed
- ½ cups Corn, If Frozen Thawed
- 10 whole Cherry Tomatoes, Cut In Half
- 2 whole Radishes, Sliced Thin Or Diced
- 10 whole Black Olives, Sliced In Half
- ⅓ cups Avocado, Diced, Plus More To Serve
- 4 Tablespoons Scallions, Diced Small
- 2 Tablespoons Cilantro, Fresh Sliced Small
- 1 whole Lime, Juiced
- 1 ounce, weight Cojita Mexican Cheese, Crumbled
- ½ cups Salsa, Your Favorite Kind
- 2 whole Dollops Of Greek Yogurt, Plain
Preparation
On 2 plates, evenly divide the lettuce, chicken, black beans, corn, tomatoes, radishes, olives, avocado, scallions and cilantro. Squirt lime juice over each salad (I used half a lime for each salad). Then sprinkle on the cheese and top the center of the salads with salsa, Greek yogurt and avocado.
More Recipes from Jen @ Peanut Butter and Peppers
Related Recipes
Mediterranean Skillet Seafood
by Lori Kemph | Mutt & Chops in
Salads
by Lori Kemph | Mutt & Chops in
Salads
Sweet and crispy Artisan Romaine topped with a skillet seafood salad...
Prep: Cook:
Serves: 2 Level: Easy
The Best Broccoli Salad
by Beth Pierce in
Salads
by Beth Pierce in
Salads
A family friendly broccoli salad with crisp bacon, onions, sliced almonds,...
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.