Mexicali Salad

This salad comes to you courtesy of Aldi, where I purchased all of the ingredients. If you still haven't given Aldi a try, what are you waiting for? The prices are lower than anywhere else, including Walmart, and the quality is very good. I still prefer Trader Joe's for some items, but Aldi's prices make it my new go-to for most weekly shopping trips. The selection is more limited, but sometimes that's not a bad thing.

My Mexicali salad--part Mexican, part Californian--was inspired by Aldi's frozen Mexicali chicken burgers. These are high in protein, low in fat, quick to prepare in an oiled skillet, and packed with great flavor. I whipped up a quick dressing in the bottom of the bowl, tossed in the greens, and piled everything else on top. The result: a hearty and healthy salad that you can serve as lunch or dinner.


1 frozen Mexicali chicken burger
1/4 cup frozen corn
1 TB coconut oil
1 large handful salad greens--I used spring mix
1/4 cup medium salsa
1 TB ranch dressing
1/4 of a cucumber, sliced
5 Spanish olives
1 small avocado, sliced
5 grape tomatoes
1/4 cup black beans
1-2 TB Mexican cheese, shredded
1 teaspoon fresh lime juice
1 TB chili lime cashews
Blue corn tortilla chips, on the side (optional)

In a heavy skillet, melt the coconut oil over medium heat. Cook the chicken burger and the frozen corn until both are lightly browned and cooked through. Set aside.

In a large salad bowl, mix salsa with ranch dressing. Toss with greens. Top salad with remaining ingredients, except tortilla chips. Add chicken burger and corn. Serve with chips on the side. Makes one large serving, suitable for a meal. Enjoy!