Spicy Mexican chopped salad with chipotle garlic dressing

My latest obsession for chopped salad has got me creating more salads than I could eat but this spicy Mexican taco salad with a homemade creamy garlic chipotle dressing is literally to die for!! 

The key to any good chopped salad, aside from homemade dressing, is to have fresh produce, everything from the crisp lettuce to crunchy cucumbers makes all the difference in the world. 

I love using Rubbermaids FreshWorks containers that have a built-in filter that does not need replacement and regulates the flow of oxygen + carbon dioxide in and out of the container to help produce stay fresher, longer than when stored in traditional store packaging. Which means I have fresher veggies + fruits for my salads and less trips to the grocery stores and food wastage. 

FreshWorks is available in 5 sizes, which is perfect for various types of produce and storage locations and are top rack dishwasher safe along with being BPA free. One lid fits multiple bases, making finding a matching set easier, and bases nest inside each other for easy cabinet storage when not in use.


If you make this dish, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram @thetableofspice or hashtag #thetableofspice or both! Looking through the photos of recipes you all have made is my favorite!

Spicy Mexican chopped salad with chipotle garlic dressing

Total Time15 mins
Course: Salad, Side Dish
Cuisine: American, Mexican
Keyword: mexican chopped salad, salad, salad dressing
Servings: 2 people
Author: Sweta Patel



  • 1 ice berg lettuce chopped
  • 1 cup black beans
  • 1 cucumber chopped
  • 1 red bell pepper chopped
  • ½ red onion sliced
  • ½ cup roasted corn
  • 1 avocado
  • cherry tomatos


  • ¼ cup lemon juice or vinegar
  • 1 cup oil olive oil or avocado
  • 2 tbsp mayo
  • 1 Chipotle pepper finely minced
  • 1 tsp oregano
  • 1 tsp taco seasoning
  • 1 clove garlic minced
  • salt and pepper to taste



  • Add everything into a jar and twist on the lid and shake until everything is well combined. You can also mix/whisk everything in a bowl as well.


  • Assemble all the veggies in a plate or bowl and drizzle on the dressing as little or much as you want and enjoy!


  • I used Trader Joe’s Jalapeño chips as crotons but you can use any crotons of choice or tortilla strips. 
  • Store the extra dressing in a airtight container in the fridge. 
  • I buy my canned adobe peppers at the grocery store, its located in the International section next to all the beans and other Mexican foods.
Sweta Patel

Food & Lifestyle

Find me on: Instagram

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