The Washington Post

Chipotle-Garlic Chopped Salad

Chipotle-Garlic Chopped Salad 4.000

Stacy Zarin Goldberg for The Washington Post

Apr 23, 2018

This recipe pays homage to Tex-Mex cuisine, with components that can be prepped and held in the refrigerator for a few days so you can assemble the salad for weekday lunches or a quick dinner.

The original recipe called for charring the corn in a separate step; these days, the convenience of good-quality charred corn on the frozen aisle makes this prep even simpler.

In light of the recent CDC warning not to eat romaine lettuce, we offer the substitution of green leaf lettuce or green cabbage instead.

To read the accompanying story, see: You don’t need romaine lettuce to make a great chopped salad.

Make Ahead: The dressing can be refrigerated for up to 1 month. Before serving, run its container under warm water to loosen up the contents, then shake to re-emulsify.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • For the dressing
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon pureed chipotles in adobo
  • 2 teaspoons ketchup
  • 1 tablespoon white wine vinegar
  • 1 tablespoon good-quality mayonnaise
  • 1 clove garlic, smashed
  • 1/4 teaspoon kosher salt
  • Squeeze of honey (optional)
  • For the salad
  • 1 1/2 pounds green leaf lettuce or green cabbage, thinly sliced (see headnote)
  • 20 sweet potato tortilla chips, such as Food Should Taste Good brand
  • 1/2 cup shredded Monterey Jack cheese
  • One 15-ounce can no-salt-added black beans, drained and rinsed
  • 1 1/2 cups frozen charred or roasted corn kernels, warmed through (see headnote)
  • 1/2 cup sliced grape tomatoes
  • Flesh of 1 avocado, diced
  • 3 radishes, thinly sliced
  • 1/4 cup chopped fresh cilantro

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For the dressing: Combine the oil, pureed chipotles, ketchup, vinegar, mayo, garlic, salt and the honey, if using, in a high-powered blender or food processor; puree on HIGH for about 30 seconds, until smooth. The yield is about 1/2 cup.

For the salad: Combine the lettuce or cabbage, tortilla chips, cheese, black beans, corn, tomatoes, avocado, radishes and cilantro in a mixing bowl and toss to incorporate. Just before serving, add the salad dressing (shake it first to re-emulsify, as needed) and toss gently to coat evenly.

Divide the salad among individual plates. Serve right away.

Recipe Source

CORRECTION: A previously published version of this recipe gave the incorrect yield of dressing. It is about 1/2 cup, not 1 cup. Adapted from “Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools and Efficient Techniques,” by Melissa Coleman (Oxmoor House, 2018).

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per serving: 490

% Daily Values*

Total Fat: 31g 48%

Saturated Fat: 6g 30%

Cholesterol: 15mg 5%

Sodium: 310mg 13%

Total Carbohydrates: 44g 15%

Dietary Fiber: 13g 52%

Sugar: 6g

Protein: 14g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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