I love a good crisp salad. Especially one with a bit of heat. If you toss some rotisserie chicken in this Chopped Mexican Salad with Creamy Chipotle Avocado Dressing it’s a complete easy meal! Or serve it as a side dish with my Spicy Lime Chicken, either way your family is going to love it!

Mexican Salad

A bed of crispy romaine lettuce, topped with fresh and grilled vegetables…

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…and dressed with the creamiest avocado dressing.

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Seasoned with fresh garlic and cilantro.

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And chipotle chili powder, sea salt, and fresh lime juice.

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…all blended together for the perfect creamy consistency! I use a Blendtec Blender and love it!

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Yum!

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Such a colorful and beautiful meal!

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The Recipe: Chopped Mexican Salad with Creamy Chipotle Avocado Dressing

You will need: chipotle chili powder, white balsamic vinegar (my favorite). If you are making this recipe dairy free, use my almond milk recipe.

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Chopped Mexican Salad with Creamy Chipotle Avocado Dressing
Prep Time
10 mins
Cook Time
7 mins
Total Time
17 mins
 

Tips and Variations: To make this recipe dairy free use almond milk (my recipe linked above) Add rotisserie chicken to make a complete meal.

Course: Salad
Cuisine: Mexican
Keyword: dairy-free recipe, easy lunch recipe, light recipe
Author: Linda Spiker
Ingredients
Salad:
  • 1 Tablespoon butter
  • 1 large orange bell pepper diced and sautéed
  • kernels from two ears of corn sautéed
  • 4-5 cups chopped romaine lettuce
  • 1/2 cup black beans rinsed and drained
  • 2 small roma tomatoes diced
  • 5 green onions thinly sliced
Creamy Chipotle Avocado Dressing:
  • 1/2 cup loosely packed cilantro stems removed and roughly chopped
  • 1 small ripe avocado
  • 2 Tablespoon fresh lime juice
  • 2 small garlic cloves
  • 1/4 cup olive oil
  • 1/4 cup milk or almond milk
  • 1 tablespoon white balsamic vinegar
  • 2 pinches sea salt
  • 1 -2 tsp chipotle chili powder 1 for mild, 2 for a little heat
  • 1 tsp freshly ground black pepper
Instructions
Salad prep:
  1. Place 1 tablespoon butter in sauce pan on medium/high heat.
  2. Add diced bell pepper. Sautée for three minutes.
  3. Add corn kernels to pan and sauté, stirring frequently for 4 more minutes. If corn starts popping turn down heat to medium.
  4. While veggies cook, place romaine, beans, tomatoes and onions on a large platter.
  5. When bell pepper and corn are soft and slightly browned remove from heat.
  6. Allow to cool a bit and then place on salad. Dress, toss and serve.
Dressing prep:
  1. Place all dressing ingredients into a blender and blend till smooth. Pour over salad and toss.

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I serve this salad with my Spicy Lime Chicken for a beautiful, healthy, delicious dinner! If you would like more recipes like this one please sign up for my weekly newsletter just under my picture in the right side bar!~ Linda Spiker

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