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Mexican Salad with Creamy Salsa Dressing Recipe

Ingredients

  • mixed greens - I used spinach romaine lettuce, cilantro, and added in some radicchio (purple cabbage would also be great!)
  • shredded cooked chicken I cook a bunch of chicken in the crockpot 1-2× per week. Add chicken breast, diced yellow onion, 1-2 tsps cumin powder, sea salt and pepper, cook on low for 7-9 hours
  • diced sweet bell peppers
  • shredded carrots
  • sliced cucumber
  • roasted corn - saute organic fresh or frozen corn in a pan with avocado or olive oil until it starts to brown
  • black beans
  • diced tomatoes
  • green onions
  • diced avocado
  • lime wedges
  • Creamy Salsa Dressing:
  • 1 cup plain Greek yogurt
  • 1 cup salsa
  • 1 tablespoon chopped fresh cilantro
  • 1/2 teaspoon cumin
  • 1 teaspoon fresh lime
  • sea salt & pepper to taste.

Whisk all dressing ingredients together. I make extra to have around for a few days.

Instructions

For the salad:

  • Wash chop and prep your veggies.
  • Arrange ingredients nicely in a big bowl, or equally on separate serving plates.