South of the Border Chopped Salad Recipe

Name: South of the Border Chopped Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 corn tortillas; Vegetable oil; Salt; 2 limes, juiced; 2 teaspoons Spice Mix, recipe follows; 1/3 cup good olive oil; 2 green onions, thinly sliced; 1/2 head Romaine lettuce, shredded; 1 can (15 ounce) garbanzo beans, drained and rinsed; 1 cup ripe cherry tomatoes, halved; 1 ripe avocado, diced; 4 ounces queso fresco or feta, crumbled; 1/2 cup cilantro leaves, chopped; 2 teaspoons kosher salt; 2 teaspoons ground chile powder; 1 teaspoon brown sugar; 1 teaspoon ground cumin; 1 teaspoon granulated garlic

Servings: persons

4 corn tortillas
Vegetable oil
Salt
2 limes, juiced
2 teaspoons Spice Mix, recipe follows
1/3 cup good olive oil
2 green onions, thinly sliced
1/2 head Romaine lettuce, shredded
1 can (15 ounce) garbanzo beans, drained and rinsed
1 cup ripe cherry tomatoes, halved
1 ripe avocado, diced
4 ounces queso fresco or feta, crumbled
1/2 cup cilantro leaves, chopped
2 teaspoons kosher salt
2 teaspoons ground chile powder
1 teaspoon brown sugar
1 teaspoon ground cumin
1 teaspoon granulated garlic

1
To make the salad, preheat an oven to 350 degrees F.
2
Brush each tortilla with vegetable oil on both sides, then sprinkle with salt.
3
Stack tortillas and cut into thin strips.
4
Scatter strips on a baking sheet and bake until golden brown and crisp, about 15 minutes.
5
Let cool.
6
Meanwhile, to make the vinaigrette, stir together the lime juice and spice mix; pour in olive oil and whisk to blend.
7
Stir in green onions.
8
To assemble the salad, put lettuce in a large bowl.
9
Top with cooled tortilla strips, beans, cherry tomatoes, avocado, cheese, and cilantro.
10
Add dressing and toss well.
11
To make the spice mix, stir together salt and spices in a sealable plastic bag.
12
Store up to 1 month.

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 corn tortillas, Vegetable oil, Salt, 2 limes, juiced, and more.

Yes, South of the Border Chopped Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

South of the Border Chopped Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions