Mexican Chop Salad

This is a quick and healthy weeknight salad.  I actually saw a beautiful picture of a Cobb salad in one of my cookbooks that inspired it.  On a quick break from work, I ran over to the store to grab a couple of ingredients and bought a pre-roasted rotisserie chicken.  When I returned home for the night, it didn’t take much to get this on the table.  It’s spicy and refreshing.  You can use the dressing featured here or your own.  This is a salad you will repeat.



1 medium head of romaine lettuce, chopped

1 C. chopped tomatoes

1 C. chopped red pepper

1 ½ C.  rotisserie chicken, chopped

2 avocados, pitted, peeled and cut into ½ inch squares

1 14 oz. can black beans

1 C. shredded cheddar or Mexican cheese

¼ cup chopped green onion (optional)


1 C. plain greek yogurt

4 T. half and half

1 T. chopped Chipotle Chilies in Adobe sauce



You’re going to need a wide, flat serving bowl to hold the salad.

Wash your lettuce and spin dry.  Lay a bed of lettuce on your serving bowl.  Starting in the middle of the bowl, lay down the chicken in a straight line.  Next to it, lay down your black beans.  Repeat this step with remaining ingredients.   For the best outcome, cut the white pithy part off the peppers so they are nice and vibrant and remember that those ingredients that have high contrast to each other should be next to one another.  For example, don’t put your red peppers and your tomatoes together because they are both red, etc.

To make the dressing, mix all ingredients together in a small bowl until combined.  If you desire a thicker consistency, use less half and half.  If you desire a creamy consistency, use more half and half.



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