California Chopped Salad

I have cravings……the kind of cravings that run around in your head until you just have to have it! Lots of people crave sweets but not me. For me it’s salty and savory that gets me going. And it’s usually Mexican food! How’s the saying go? “Life without Mexican food is like no life at all!” Here’s how I satisfy those cravings the healthy way!

I hear I may not always be able to find a spot to pop into for my Mexican food cravings while traveling cross country in our RV. We are so lucky in southern California to have all the spices, peppers and typical vegetables right at our finger tips. Guess I’ll make sure to take my spices with me! So I knew I had to recreate this salad favorite at home and take the recipe on the road!

The fresh flavors of southern California style Mexican food really hits the spot for me! Savory grilled chicken over a bed of shredded cabbage, black beans and corn with hints of crunch from corn tortilla chips all tossed together with a creamy avocado dressing. This is something I crave on a regular a basis.

Avocado Ranch Dressing:

Ranch Dressing

Make the ranch dressing per the Hidden Valley Ranch package directions and chill.

Mash avocado

In a medium bowl, mash a ripe avocado into large chunks.

Ranch and chunks of avocado

Add ranch dressing. Stir to combine leaving chunks of avocado in the dressing. Return to refrigerator until ready to use.

Chicken Spice Rub:

Spice Rub

Combine the chipotle chile powder, cumin, salt, onion powder and lime zest in a bowl and set aside.

Pound chicken

Pound the chicken breasts so the meat is all the same thickness for even cooking.

Rub with oil and spices

Rub chicken breasts with olive oil and sprinkle with chile mixture. Grill chicken breasts until cooked through but still juicy.

Salad:

Prep salad

Shred the cabbage very thinly in a food processor, with a mandoline or a sharp knife. Place in a large bowl. Chop the romaine lettuce and add to the bowl.

Add beans, corn carrots

Add the black beans, corn, carrots, red bell pepper, and cilantro to the cabbage salad.

Toss with cheese

And some cheese….as much as you’d like!

Toss with dressing

Toss with some of the avocado ranch dressing to coat.

Fist full of chips

Crunch up a fist full of chips! Add the crushed tortilla chips to the salad and toss again.

Squeeze Limes

Place the salad in a mound in the center of a plate. Top with the chopped chicken breasts. 

Serve with lots of lime wedges to squeeze over the salad and salsa to top it off. The lime and salsa make a huge taste difference so don’t leave them out!

Plate licker

It’s a real plate licker! Cravings satisfied! 🙂

California Chopped Salad
Serves 4
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
867 calories
73 g
74 g
52 g
40 g
11 g
1123 g
1299 g
14 g
0 g
36 g
Nutrition Facts
Serving Size
1123g
Servings
4
Amount Per Serving
Calories 867
Calories from Fat 454
% Daily Value *
Total Fat 52g
80%
Saturated Fat 11g
53%
Trans Fat 0g
Polyunsaturated Fat 20g
Monounsaturated Fat 16g
Cholesterol 74mg
25%
Sodium 1299mg
54%
Total Carbohydrates 73g
24%
Dietary Fiber 30g
118%
Sugars 14g
Protein 40g
Vitamin A
1216%
Vitamin C
214%
Calcium
65%
Iron
56%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Chicken Spice Rub
  1. 1/2 teaspoon chipotle chile powder
  2. 1/4 teaspoon cumin
  3. 1/4 teaspoon onion powder
  4. 1/2 teaspoon salt
  5. Zest of 2 Mexican limes
  6. 2 chicken breasts
  7. 1 tablespoon olive oil
Avocado Ranch Dressing
  1. 1 ripe avocado, mashed
  2. 1 cup ranch dressing ( I like Hidden Valley Ranch in the package)
Salad
  1. 1/2 head small cabbage, thinly shredded
  2. 4 Romaine leaves, rough chop
  3. 1 - 15 ounce can black beans, rinsed and drained
  4. 1 1/2 cups corn kernels (frozen or fresh off the cob)
  5. 1 cup shredded carrots
  6. 1 red bell pepper, diced
  7. 1/4 cup cilantro, chopped
  8. 1 cup Mexican blend cheese, or more to taste
  9. Large handfull of corn tortilla chips, crushed into pieces
  10. Lime wedges for squeezing on top of salad
  11. Salsa for topping
Avocado Ranch Dressing
  1. Make the ranch dressing per the Hidden Valley Ranch package directions and chill.
  2. In a medium bowl, mash the ripe avocado and add the ranch dressing. Stir to combine leaving chunks of avocado in the dressing. Return to refrigerator until ready to use.
Chicken Spice Rub
  1. Combine the chipotle chile powder, cumin, salt, onion powder and lime zest in a bowl and set aside.
  2. Pound the chicken breasts so the meat is all the same thickness for even cooking.
  3. Rub chicken breasts with olive oil and sprinkle with chile mixture.
  4. Grill chicken breasts until cooked through but still juicy.
Salad
  1. Shred the cabbage very thinly in a food processor, with a mandoline or a sharp knife. Place in a large bowl. Chop the romaine lettuce and add to the bowl.
  2. Add the black beans, corn, carrots, red bell pepper, cilantro and cheese to the cabbage salad.
  3. Toss with the avocado ranch dressing to coat.
  4. Add the crushed tortilla chip and toss again.
  5. Place the salad in a mound in the center of a plate. Top with the chopped chicken breasts.
  6. Serve with lots of lime wedges to squeeze over the salad and salsa to top it off.
beta
calories
867
fat
52g
protein
40g
carbs
73g
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