I can’t stop making this….
I’ve been making this in different variations for years, and it’s hands down my year round go-to dinner. It makes me feel like I’m eating something super indulgent at a Mexican restaurant without all the bloat. My youngest son even loves it! This one is very versatile and you can make it your own using what you have in your fridge.
Fiesta Salad
This is my go-to salad I make weekly for dinner! It has all the flavors of being at a Mexican restaurant but lighter and healthier. Once you start making it, you won't be able to stop. Plus, you can mix and match al the veggies and use up what you already have in your fridge.
Ingredients
- 2 TBSP Extra virgin olive oil 1 tbsp for cooking and one for dressing
- 2-3 Handfuls of mixed greens or chopped romaine
- 4-6 ounces (size of your palm) Cooked chicken (chopped, strips or shredded) Crockpot chicken is great, chicken breast or thighs or a rotisserie chicken makes this so easy!
- 1/4 cup Black beans rinsed and drained
- 1/4 cup Shredded carrots
- 1/4 cup Bell peppers sliced or chopped
- 2 TBSP Pepitas A nutrient powerhouse (magnesium, zinc, iron and more)
- 1/8 cup Shredded Mexican cheese
- 1 cup Salsa maybe more for later
- 1 tsp Cumin
- 1 tsp Chili powder
- Salt and pepper to taste
Toppings
- Cilantro chopped
- Red or green onions chopped
- Avocado
- Sour Cream or Greek Yogurt
- Tortilla Chips
Instructions
- In a large skillet, heat olive oil on medium and add in shredded or chopped cooked chicken, black beans, 1/2 cup of the salsa, cumin and chili powder & a pinch of salt and pepper. Stir and cook until it’s warm and the flavors are mixed together well.
- While the chicken & beans are cooking, turn down to low, & in your favorite bowl add lettuce, carrots, bell peppers, & pepitas then drizzle with 1 TBSP olive oil and a little salsa. Toss with tongs, mixing well.
- Once the veggies are mixed, add the cheese on top of the salad.
- Next, add the warm chicken and black bean mixture to the salad on top of the cheese and let sit so the cheese melts. Top with cilantro, onions, avocado, sour cream and a few crushed up tortilla chips for more crunch if you wish.
Notes
Using a rotisserie chicken for this makes it super easy to whip up, or pre-cook a “salsa shredded chicken” in the crockpot or Instant Pot. If you’re making this salad for multiple people, use the whole rotisserie chicken and entire can of black beans…and more veggies of course 🙂 Make this salad your own–it’s super versatile!
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