Friday Foodspiration: Tex Mex Salad


As the days remain warm now well into the evenings, I often find myself craving a salad for dinner. Crisp greens and other fresh veggies, but I know for a meal I need to balance this out with some healthy fats and protein. If I’ve worked out that day I may need a little extra boost of carbohydrates as well.

This Tex Mex Salad is perfect for a spring or summer meal hitting every food group and not lacking flavor. I love to serve it with Siete Grain Free Tortilla chips and fresh salsa on the side.


  • Dressing

    • 1/3 cup chopped cilantro

    • ¼ tsp chipotle chili powder

    • 1 tsp cumin

    • ¼ tsp paprika

    • 4 tsp lime juice

    • ¼ tsp salt

    • ¼ cup olive oil

  • Salad

    • 4 cups Romaine Lettuce, chopped

    • 2 cups Roasted Chicken Breast, chopped

    • 1 Avocado, chopped

    • 1 cup Cherry Tomatoes, halved

    • 1/3 cup Red Onion, sliced

    • 15 ounce can black beans (low sodium)*

    • 1 cup corn kernels (defrosted if frozen)*


  1. Whisk together (or combine in blender) dressing ingredients, adding olive oil last.

  2. Construct salad with lettuce, vegetables, and chicken.

  3. Add dressing to salad and toss to combine.

*To make this salad a low carbohydrate meal, omit the black beans and corn.

** If you tolerate dairy, a shredded sharp cheddar cheese and/or sour cream make delicious additions as well.

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