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Menu Planning & Recipes

Mexican Salad

Servings: 4
Printable version


  • 1 can (10 oz.) Chicken
  • 1 can (14.25 oz.) pinto beans
  • 1 can (4 oz.) Green Chiles
  • 1½ cups chopped onion (1 large)
  • 6 oz. chopped Romaine (about 1 head of a 3-head Hearts of Romaine bag)
  • 1 medium Tomato, cut into small wedges
  • 1 can (2.25 oz.) Black Olives, sliced
  • 1/3 c. light sour cream (the Lucerne brand I use is 35 calories for 2 Tbl.)
  • 1/3 c. salsa (I prefer the fresh dairy case style, but use whatever I have on hand)
  • 1 medium avocado, diced


1.  Sauté onions over medium for 3- to 4-minutes
2.  Add chicken, pinto beans, and green chilies. Turn to medium-low while you prepare the fresh part of the salad.
3.  Cut, wash and dry (salad spinner) 1 head of Romaine (from 3-head bag)
4.  Add remaining ingredients: Tomato, olives, avocado, sour cream and salsa, and toss well.
5.  Divide salad between four plates, and top each with ¼th of the sautéed chicken mixture.

Optional add-ons: (not included in Nutrition data)

  • 1 oz. tortilla chips

:  (Serving size: ¼th Recipe)
: 358     Protein: 26.9g       total carbohydrate: 33.5g      total fat: 14.6g
: 8g       sodium: 846mg      dietary fiber: 11.5g          saturated fat: 3.2g