An easy to make Mexican Chopped Salad in a crispy tortilla bowl that's delicious & healthy. Start with rotisserie chicken, add your favorite ingredients from south of the border, layer in your own tortilla bowl & top with a cilantro lime vinaigrette. Delicioso!

Prep Time 15 minutes
Total Time 15 minutes
Servings 2 servings
Author Linda Warren


Cilantro Lime Dressing

  • 1/2 bunch cilantro
  • 1/4 cup lime juice, about 2 limes
  • 1 clove garlic
  • 2 Tablespoons rice wine, cider or sherry vinegar (I used rice wine vinegar)
  • 1/2 cup olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • Fresh Greens, chopped
  • 1 tomato, chopped
  • 1/2 red pepper, chopped
  • 3 Tablespoons cilantro, chopped
  • 1 avocado, diced
  • 1/4-1/2 cup black beans, rinsed & drained
  • 1/4-1/2 cup canned kernel corn, drained
  • 1/4-1/2 cup cheddar cheese, grated (save additional to sprinkle on top)
  • Black olives (optional)
  • 1 cup cooked chicken, chopped
  • Taco shell bowl (optional)


Cilantro Lime Dressing

  1. Place all ingredients in a blender or food processor and puree until smooth. Pour into pitcher for serving.


  1. In a large bowl, combine all ingredients through chicken. Add black olives if you like too. 
  2. Toss with a little of the cilantro lime dressing then place in taco shell bowl or on a salad plate. 

  3. Sprinkle with a little additional cheddar cheese. Serve additional cilantro lime dressing on the side.

  4. All ingredients can be scaled up or down to accommodate your preferences. You can also substitute your favorite dressing or salsa in lieu of the cilantro lime dressing.

Recipe Notes

Want to make a taco shell bowl? Just spray each side of an 8" flour tortilla with nonstick spray, place in an oven-safe small bowl, forming little ruffles in the top, then bake in 425 degree oven for about 10 minutes or until crispy.