Mexican Chopped Salad

Mexican Chopped Salad

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denise Arneson


I love salad and change up the ingredients depending on my mood or the ingredients I have on hand. I serve this salad with my Latino themed dinners.


★★★★★ 1 vote

10 Min


  • 1/2 head
    chopped romaine lettuce or your favorite salad green
  • 1
    chopped red bell pepper
  • 1/2 c
    grape tomatos cut 1/2
  • 1/4 c
    pepitas (shelled roasted pumpkin seeds)
  • 1/2 c
    cotija cheese ( if you can't find it feta or grated parmesan will do)
  • 2
    corn torillas cut into strips
  • ·
    avocado ranch dressing
  • ·
    cooking spray

How to Make Mexican Chopped Salad


  1. Cut corn tortillas into strips. Place on a cookie sheet and spray with cooking spray. Bake in a preheated 400 degree oven until crisp. Allow to cool before using in salad.
  2. Chop washed romaine lettuce into bite sized pieces. Cut red pepper into strips. Place in salad bowl. Add tomatoes, pepitas and cheese. At this point you may the hold the salad in the refrigerator while you are making the rest of your meal.
  3. When ready to serve, toss with Avocado Ranch Dressing (Recipe in my recipe box)and top with tortilla strips,serve and enjoy!

Printable Recipe Card

About Mexican Chopped Salad

Regional Style: Mexican
Dietary Needs: Vegetarian

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