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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!
Prep Time 20 minutes
Cook Time 10 minutes
Course lunch, Meal Prep, Salad
Servings 4


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


  • 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


  • 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.


Total of 4 Weight Watchers points.
Tried this recipe?Let us know how it was!

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