This Mexican chopped salad is one of those fresh, colorful dishes we love to put together as a team for a gathering. Crisp vegetables, sweet corn, and crunchy tortilla strips in a zingy honey lime dressing turn any meal into a fiesta, which for us is exactly what real food for real life is all about.
This Mexican chopped salad is a delightful blend of fresh ingredients that complements any meal. Perfect on its own or as a topping for chicken, shrimp, or beef, it bursts with vibrant colors and is packed with vegetables. The honey lime dressing adds a delicious zing that ties everything together, and crisp tortilla strips on top give this Mexican chopped salad the perfect satisfying crunch.
What makes this Mexican chopped salad so good is the honey lime dressing. Sweet, tangy, and zesty, it brings all the fresh, crunchy vegetables to life.
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Watch how this mexican chopped salad comes together, step by step.
Why You Will Love This Mexican Chopped Salad
- Fresh and vibrant. Bursting with color and crunch.
- Zingy honey lime dressing. Sweet, tangy, and bright.
- Packed with vegetables. Loaded with fresh nutrients.
- Crunchy tortilla strips. A satisfying crispy topping.
- Versatile. A side, a main, or a topping.
What Makes This Mexican Chopped Salad So Good
One of the stars is jicama, the crisp, slightly sweet Mexican root vegetable that adds a wonderful crunch to the salad.
A honey lime dressing ties it together. Sweet honey, tangy lime, cumin, and garlic make a bright, zesty vinaigrette.
Crisp tortilla strips finish it. Baked until golden, they add the perfect crunchy, savory topping.
A quarter cup of fresh lime juice, the bright citrus at the heart of so many Mexican dishes, gives the dressing its signature zing.
Optional Pro Tip: Even Pieces
Chop everything evenly. Uniform pieces make for the perfect bite every time.
Add tortilla strips last. Topping them just before serving keeps them crisp.
Tips for the Best Mexican Chopped Salad
- Chop everything evenly. Uniform pieces make the best bites.
- Bake the tortilla strips. Until golden and crisp.
- Add the strips last. So they stay crunchy.
- Char the corn. A little char adds smoky flavor.
- Whisk in the oil slowly. A steady stream emulsifies the dressing.
- Taste and season. Adjust the salt, pepper, and lime.
- Dress before serving. So the vegetables stay crisp.
- Serve dressing on the side. For a make ahead, crisp option.
Variations and Add Ins
This Mexican chopped salad is easy to customize.
- Add avocado. Diced avocado adds creaminess.
- Add protein. Grilled chicken, shrimp, or beef make it a main.
- Add cheese. Crumbled queso fresco or cotija.
- Make it spicier. Add diced jalapeno to the salad.
- Swap the greens. Use iceberg or a spring mix.
- Add cucumber. For extra cool, fresh crunch.
- Use a creamy dressing. A cilantro lime ranch works too.
- Add radishes. For a peppery bite and color.
How to Store
Store the undressed Mexican chopped salad in an airtight container in the refrigerator for up to three days, keeping the dressing and tortilla strips separate so everything stays crisp.
It is best to dress the salad and add the tortilla strips just before serving. Once dressed, it is best enjoyed the same day while the vegetables are crisp.
Serving Suggestions for Mexican Chopped Salad
This Mexican chopped salad is hearty enough to enjoy as a light main on its own, especially with grilled chicken, shrimp, or beef added right in or on the side.
As a side, it pairs beautifully with tacos, quesadillas, enchiladas, and grilled meats. It is a colorful, fresh addition to any Mexican spread or barbecue.
For serving, pile it into a bowl, top with the crisp tortilla strips and a scatter of whole cilantro leaves, and serve with lime wedges and extra dressing on the side.
- With tacos. A fresh, crunchy side.
- With grilled chicken. Or shrimp or beef.
- As a main. Add protein to make it filling.
- At a barbecue. A colorful crowd favorite.
It pairs beautifully alongside chicken mains like our healthy orange chicken, a great one to try.
Frequently Asked Questions
What is a Mexican chopped salad?
It is a fresh salad of finely chopped vegetables like romaine, peppers, corn, black beans, jicama, and tomatoes, tossed in a zesty honey lime dressing and topped with crisp tortilla strips.
What is jicama?
Jicama is a crisp, slightly sweet Mexican root vegetable. Peeled and diced, it adds a refreshing crunch much like a cross between an apple and a water chestnut.
Can I make it ahead of time?
Yes. Chop the vegetables and make the dressing ahead, storing them separately. Toss and add the tortilla strips just before serving so everything stays crisp.
How do I keep the tortilla strips crisp?
Bake them until golden, let them cool completely, and add them on top right before serving rather than tossing them in early.
Can I add protein?
Absolutely. Grilled chicken, shrimp, or beef turn this salad into a hearty main, added right in or served on the side.
Can I use canned or frozen corn?
Yes. Fresh corn gives the best flavor, but drained canned corn or thawed frozen corn work well. Char them in a skillet for extra flavor.
What can I use instead of jicama?
If you cannot find jicama, diced cucumber or a crisp apple are good substitutes for that fresh, crunchy bite.
Is this salad healthy?
It is packed with fresh vegetables, fiber from the beans, and a light vinaigrette, making it a colorful, nutrient rich choice.
How do I store leftovers?
Keep the undressed salad, dressing, and tortilla strips in separate airtight containers in the refrigerator for up to three days.
What should I serve it with?
Tacos, quesadillas, enchiladas, and grilled meats all pair wonderfully with this fresh, crunchy salad.
A Fresh, Crunchy Fiesta
This Mexican chopped salad brings together crisp romaine, sweet corn, black beans, crunchy jicama, zucchini, and juicy tomatoes, all tossed in a bright honey lime dressing and topped with golden tortilla strips. Every bite is fresh, colorful, and satisfying.
Versatile enough for a light main, a side, or a topping, it is perfect for barbecues, picnics, and Mexican spreads. Once you try it, this Mexican chopped salad will be a fresh favorite.
Craving something heartier to pair it with? Our high protein creamy beef pasta is a great one to try next.
Results vary by ingredients, equipment, and cooking conditions. Always taste and adjust seasoning as you go.
Mexican Chopped Salad
Ingredients
Equipment
Method
- For the dressing, combine the lime juice, honey, cumin, garlic, and salt.
- In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk.
- Taste and add more salt and pepper if needed, then set aside.
- For the tortilla strips, preheat the oven to 400 F.
- Stack the corn tortillas on a cutting board, cut them in half, then cut each stack of halves into thin strips about 1/4 inch thick.
- Transfer the tortilla strips to a sheet pan, drizzle with oil, sprinkle with salt, and toss to coat.
- Bake for 15 to 20 minutes, stirring every 5 minutes, until light golden brown and crisp, then set aside to cool.
- For the salad, place the corn, two ears at a time, in the microwave and cook for 3 1/2 minutes.
- Remove from the microwave with a hot pad and let cool for 5 minutes, then cut off the bottom end, pull back the husk and silks, and cut the kernels from the cobs.
- Combine the corn and the other salad ingredients in a large bowl, stir to combine, add the dressing, and stir to coat, then garnish with cilantro leaves and serve with the tortilla strips on top.
Nutrition
Notes
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