Mexican Chopped Salad Bowls

Usually a Mexican Chopped Salad is made with beans, avocados, corn, tomatoes, cilantro and spices. This one I left out the beans and avocado because I ran out of both. In my honest opinion, blackened chicken and roasted corn belong together. The pairing for me is insane and you will notice that I include them both in a lot of dishes I make.

Mexican Chopped Salad

Salads during the summer months for lunch meal preps are so great and super easy! You can cut up extra romaine and put in a bag so you can have extra lettuce for your salads. We keep bowls at work that I enjoy using. I'll put some of my extra lettuce in the bowl then dump my salad on top. Cover with dressing and away I go!

This is one of my favorite dressings! Healthy Buffalo Dressing from Food by the Gram. You must check out her blog and page!

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Course lunch, Meal Prep, Salad

Servings 4

Equipment

• 1 Air Fryer
• 1 Small Mixing Bowl
• 4 Glass Storage Containers
• 4 Condiment Containers

Ingredients

  

1x2x3x

• 24 oz Tyson Blackened Chicken
• 2 cups Roasted Corn
• 8 cups Chopped Romaine Lettuce
• 1 cup Chopped Tomatoes
• 1 cup Chopped Onions
• 2 oz Cotija Cheese
• 1/2 cup Healthy Buffalo Dressing by Food by the Gram
• 120 gm Good Thins Corn Crackers

Instructions

 

• Air fry your chicken at 400 degrees for 10 minutes
• While your chicken is cooking, chop up all your veggies.
• Divide up your crackers and put into individual snack bags.
• Mix the dressing ingredients and pour into your condiment containers
• When the chicken is done, cut into bit size pieces.
• Assemble your bowls! Top with Cotija cheese.

Notes

Total of 4 Weight Watchers points.

Tried this recipe?Let us know how it was!