Saturday, March 30, 2013

Mexican Chopped Salad (also gluten free)

I love a chopped salad. I love all the bite size pieces of lettuce and fixins, avoids smearing dressing all over my lips and cheeks while trying to shove too big of pieces of lettuce into my mouth! When trying to eat healthier, the trick is to use a lot of flavor and spices to make up for the fat, salt and sugar. Experimenting with Mexican flavors is perfect when trying new healthy foods. This salad does just that, and doesn't skimp on the flavor. The best part is the dressing and baked tortilla strips! Makes you feel like you're really indulging, but the dressing is made with fat-free greek yogurt andthe tortilla strips are baked.


  • 1/2 cup fat free Greek yogurt
  • 1/3 cup low fat milk (1% or 2%)
  • 1 Tbsp. ranch packet seasoning
  • 1/2 Tbsp. taco seasoning
  • Dash of lime juice
  • Optional- small can diced jalapeƱos 
Mix above ingredients in small bowl and chill for 30 minutes.

Baked Tortilla Chips:

Take 2 corn tortillas and cut with a pizza roller into strips. Place in single layer on baking sheet, spray with nonstick cooking spray and sprinkle with salt. Bake at 400 degrees for 12-15 minutes or until crispy.

For the Salad:
  • Romain lettuce
  • Vine tomatoes
  • Red onion
  • Avocado
  • Boiled egg
  • Turkey bacon bits
Chop all ingredients, including the lettuce into small (1/4 inch) pieces. You can add or subtract ingredients for your preference. Use the amount of each item that you like.


I used a chicken breast I already had cooked from another night, but you can use a raw one as well. Cut into strips and season with taco seasoning, chili powder or cumin. I also add a dash of cayenne pepper to make it spicy. Grill on stovetop until cooked thoroughly. You may need to cut some more once finished cooking to achieve the bite size chopped pieces.

Mix all ingredients together except tortilla chips and toss with dressing. Add tortilla chips to the top and serve. Enjoy!