Mexican Fiesta Salad

Published by Bonnie on

If you like the idea of taco salads, then you have to try out our homemade version!  I received this recipe from a good friend and made only a few changes.  It is quick to make and full of flavor!

The meat and bean sauce that you make for it doubles as the salad dressing.  Simply toss it all together, add some tortilla chips, and you’ve got a full meal!

Mexican Fiesta Salad

Course Dinner
Cuisine Mexican
Prep Time 1 hour
Total Time 1 hour
Servings 3 people
Author Bonnie Hershey


  • 1 lb diced cooked chicken or lean ground beef
  • 1 tsp chili powder to taste
  • ½ tsp ground cumin
  • 1 14 oz can red kidney beans drained and rinsed
  • Dressing:
  • 6 TBL ketchup
  • 6 TBL cider vinegar
  • 6 TBL extra virgin olive oil
  • 3 tsp Worcestershire sauce
  • Salad Ingredients:
  • 1 head of leaf lettuce torn into pieces
  • 1 cup cherry tomatoes halved
  • 1/2 cup celery chopped
  • 1/2 cup red bell pepper chopped
  • 1/2 cup green onion scallions, chopped
  • 1/2 cup sharp cheddar cheese grated
  • Baked tortilla chips crushed (optional)


  • Cook meat & drain well. (Be sure chicken is diced.)
  • Remove pan from heat.
  • Add chili powder, cumin, and kidney beans to the pan. Mix well and set aside.
  • In a small bowl, combine ingredients for the dressing.
  • Pour over meat mixture.
  • Cover and cook on low heat to blend flavors, about 5 minutes.
  • Chill, 30 min to 1 hour.
  • Just before serving, combine salad ingredients in a large bowl. Toss in meat mixture.
  • Top with crushed tortilla chips, if desired.



Bonnie Hershey currently serves as a business and nutrition coach with their business, Hershey Holistic Health. She holds an undergrad degree in education, and a certification in Practical Nutrition from the Northwest Academy of Practical Nutrition. She has over 20 years of leadership experience and enjoys encouraging others in their personal growth.


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