Best Baja Salad Recipes

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CILANTRO LIME CHICKEN TACO SALAD WITH CREAMY BAJA CATALINA DRESSING RECIPE



Cilantro Lime Chicken Taco Salad with Creamy Baja Catalina Dressing Recipe image

Provided by á-5080

Number Of Ingredients 15

1 Recipe Cilantro Lime Chicken
1 large head romaine lettuce, chopped
1 cup cherry tomatoes, halved or quartered (or 2 roma tomatoes, chopped)
1 cup black beans drained and rinsed
corn from 2 ears sweet corn (raw)
1/2 cup finely grated sharp cheddar cheese or more to taste
2 avocados, chopped
Tortilla Chips, slightly crushed or tortilla strips to taste (the more the better!)
Creamy Baja Catalina Dressing
1/4 cup ketchup
1/4 cup red wine vinegar
3 tablespoons sugar more or less to taste (start with less)
1/4 cup mayonnaise
1/4 cup sour cream (may sub yogurt)
1 tablespoons reserved Cilantro Lime Marinade (in directions)

Steps:

  • Prepare Cilantro Lime Chicken according to directions, reserving 1 tablespoon marinade for dressing. Slice or chop cooked chicken. Meanwhile, whisk together all of the Dressing ingredients in a medium bowl, including the 1 tablespoon reserved Cilantro Lime Marinade. Store in the refrigerator. Best if chilled at least 30 minutes. May keep in an airtight container up to 7 days. To assemble, add the Salad Ingredients to a large bowl and toss to combine. Drizzle individual servings with desired amount of dressing. Season with additional salt, pepper, hot sauce and/or lime juice to taste. Recipe Notes *For more of a vinaigrette, you may sub the mayo and sour cream for canola oil

BAJA SALAD



Baja Salad image

Favorite ingredients of mine come together as a kitchen sink-style Mexican salad with a crisp, fresh flavor. Goes great with homemade pizza!

Provided by startrooper3000

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 13

1 (12 ounce) package romaine lettuce leaves
1 large tomato, diced
1 avocado, diced
1 pickling cucumber, diced
¾ cup crumbled feta cheese
¼ cup diced red onion
¼ cup white corn kernels
¼ cup cooked black beans
¼ cup crushed tortilla chips, or to taste
2 tablespoons olive oil
2 tablespoons lemon juice
¼ teaspoon ground cumin
1 pinch salt and ground black pepper to taste

Steps:

  • Place romaine lettuce in a large bowl. Add tomato, avocado, cucumber, feta cheese, onion, corn, and black beans; toss well. Sprinkle tortilla chips over salad.
  • Whisk olive oil, lemon juice, cumin, salt, and pepper together in a bowl until dressing is smooth; drizzle over salad.

Nutrition Facts : Calories 223 calories, Carbohydrate 13.6 g, Cholesterol 28 mg, Fat 16.8 g, Fiber 5.1 g, Protein 7.4 g, SaturatedFat 6.1 g, Sodium 405.4 mg, Sugar 4.4 g

BAJA LOBSTER AND MANGO SALAD



Baja Lobster and Mango Salad image

Provided by Marcela Valladolid

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 9

1 large orange
2 cooked lobster tails, shelled and meat chopped into bite-sized pieces
1/2 firm but ripe avocado, pitted, peeled and flesh diced
1 mango, peeled, pitted and diced
2 finely chopped scallions, white and pale green parts only
2 cups mixed baby greens salad mix
2 tablespoons extra-virgin olive oil
1 large lime, juiced
Salt and freshly ground black pepper

Steps:

  • Salad: Using a sharp knife, remove the peel and white pith from the orange. Working over a small bowl, slice between the membranes to release the orange segments, letting the juice and segments fall into the bowl (reserve the juice for the dressing). Using a slotted spoon, transfer the orange segments to a large bowl. Add the lobster, avocados, mango, and scallions.
  • Dressing: In a small bowl, whisk together the olive oil and lime juice. Whisk 2 tablespoons of the reserved orange juice into the dressing and season with salt and pepper, to taste. Pour the dressing over the lobster mixture and toss gently to coat.
  • Divide the salad greens between 4 glasses or bowls. Spoon the lobster salad on top and serve.

BAJA POTATO SALAD



Baja Potato Salad image

This is a zesty potato salad that is a nice change of pace. It is great with a grilled steak! Recipe can be doubled and the seasonings can be adjusted to your taste.

Provided by Punky Julster

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

5 large potatoes
2 stalks celery, diced
1/2 onion, diced
1 (4 ounce) can diced green chilies
4 tablespoons cilantro, chopped
1 (8 ounce) package low-fat cream cheese, softened
1 (4 ounce) can jalapenos (finely diced and more or less to your taste)
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon garlic powder

Steps:

  • Peel and dice potatoes into cubes, boil until fork tender.
  • Mix together potatoes, celery, onion, green chilies, and cilantro.
  • Set aside.
  • In a separate bowl, mix cream cheese with jalapeños.
  • Fold cream cheese mixture into the potato mixture.
  • Add salt, pepper, and garlic powder.
  • Chill before serving.

BAJA BEAN SALAD



Baja Bean Salad image

My mayo-free Baja Bean Salad uses bright, fresh flavors of lime, jalapeño and cilantro that really bring this colorful bean-medley salad come to life. -Jeanne Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 15

1 pound cut fresh green beans
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) cut wax beans, drained
1 cup julienned peeled jicama
1 medium sweet red pepper, finely chopped
4 green onions, thinly sliced
2 tablespoons finely chopped seeded jalapeno pepper
1/3 cup sugar
1/3 cup cider vinegar
1/4 cup canola oil
2 tablespoons lime juice
2 tablespoons minced fresh cilantro
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan, bring 5 cups water to a boil. Add green beans; cover and cook for 4-6 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry., In a large bowl, combine the black beans, garbanzo beans, wax beans, jicama, red pepper, onions, jalapeno and green beans., In a small bowl, whisk the sugar, vinegar, oil, lime juice, cilantro, salt and pepper. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour before serving. Serve with a slotted spoon.

Nutrition Facts :

BAJA CHICKEN SALAD WITH TACO VINAIGRETTE



Baja Chicken Salad With Taco Vinaigrette image

This is a deliciously different type of taco xalad which includes chicken, avocado, and a tantalizing taco-flavored dressing. It's a very classy salad and a Pillsbury Bake-Off winner. Blue tortilla chips accompanying this dish adds the final touch of authentic Mexican flair!

Provided by Christmas Carol

Categories     Mexican

Time 37m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 (1 1/4 ounce) package old el paso taco seasoning mix
1 tablespoon light brown sugar
1/2 cup olive oil
1/2 cup cider vinegar
4 boneless skinless chicken breast halves, cut into 1 inch pieces
1 -2 tablespoon olive oil
1 (10 ounce) package mixed baby greens or 1 (10 ounce) package salad greens
1 cup grape tomatoes, halved
1/2 cup sliced red onion
2 2/3 ounces shredded monterey jack and cheddar cheese blend (2/3 cup)
1/3 cup sour cream
1 avocado, pitted, peeled, and sliced
3 tablespoons sliced ripe olives
blue tortilla chips

Steps:

  • In a medium bowl, combine the taco seasoning mix, light brown sugar, 1/2 cup olive oil, and cider vinegar; blend well.
  • Place chicken pieces in a medium, shallow bowl.
  • Pour 1/2 cup of the seasoning mixture over the chicken.
  • Reserve remaining mixture for the dressing.
  • In a medium skillet, heat 1 to 2 tablespoons of olive oil over medium-high heat until hot.
  • With a slotted spoon, remove chicken from seasoning mixture and discard remainder of mixture.
  • Add chicken to the skillet, cooking and stirring for 5-7 minutes or until no longer pink in the center.
  • In a large bowl, combine the baby greens, grape tomatoes, and red onion.
  • Add reserved seasoning mixture and toss to coat.
  • On a serving platter, arrange salad mixture and top with chicken, cheese, sour cream, avocado, and black olives.
  • Arrange blue tortilla chips around the salad.

BAJA BEAN SALAD



Baja Bean Salad image

A simple and tasty south of the border bean salad!

Provided by CHRISTYJ

Categories     Salad     Beans

Time 20m

Yield 8

Number Of Ingredients 11

1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 cup chopped tomatoes
¾ cup cucumber - peeled, seeded, and chopped
2 tablespoons diced onion
1 (6 ounce) container guacamole
½ cup plain yogurt
¼ teaspoon salt
¼ cup milk
shredded lettuce
corn tortilla chips

Steps:

  • In a large bowl, toss together the kidney beans, garbanzo beans, tomatoes, cucumber, and onion.
  • In a small bowl, mix the guacamole, yogurt, and salt. If dressing seems thick, stir in a little milk. Stir into the bean mixture, and chill. Serve topped with the shredded lettuce and corn chips.

Nutrition Facts : Calories 271 calories, Carbohydrate 38.9 g, Cholesterol 2.6 mg, Fat 10.2 g, Fiber 7.6 g, Protein 8.3 g, SaturatedFat 1.6 g, Sodium 424.7 mg, Sugar 2.3 g

BAJA STRAWBERRY SALAD



Baja Strawberry Salad image

Make and share this Baja Strawberry Salad recipe from Food.com.

Provided by cookiedog

Categories     Strawberry

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 lb strawberry, hulled and halved
1 large mango, peeled, pitted and cubed (firm but ripe)
1/2 cup jicama, 1/4-inch dice
1/4 cup diced red bell pepper
3 tablespoons fresh lime juice
3 tablespoons lightly packed brown sugar
1 tablespoon chopped fresh cilantro (optional)

Steps:

  • Lightly stir together all ingredients in a medium bowl. Salad may be served immediately or covered and refrigerated for several hours.

Nutrition Facts : Calories 84.8, Fat 0.4, SaturatedFat 0.1, Sodium 5, Carbohydrate 21.5, Fiber 3, Sugar 16.9, Protein 0.9

BAJA CHICKEN SALAD WITH TACO VINAIGRETTE



Baja Chicken Salad with Taco Vinaigrette image

Number Of Ingredients 15

1 (1 1/4-ounce) packet taco seasoning mix
1 tablespoon brown sugar
1/2 cup oil
1/2 cup cider vinegar
4 boneless skinless chicken breast halves, cut into 1-inch pieces
1 to 2 tablespoon oil
1 (10-ounce) package mixed salad greens or baby greens
1 cup grape tomato, halved
1/2 cup sliced red onion
2 2/3 ounces (2/3 cup) shredded Cheddar- Monterey Jack cheese blend
1/3 cup dairy sour cream
1 avocado, pitted, peeled and sliced
3 tablespoons sliced ripe olives
Blue tortilla chips
..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner.

Steps:

  • In medium bowl, combine taco seasoning mix, brown sugar, 1/2 cup oil and vinegar mix well. Place chicken in shallow medium bowl. Pour 1/2 cup seasoning mixture over chicken. Reserve remaining mixture for dressing.Heat 1 to 2 tablespoons oil in medium nonstick skillet over medium-high heat until hot. With slotted spoon, remove chicken from seasoning mixture add to skillet. Cook 5 minutes or until no longer pink in center, stirring frequently. Discard remaining used seasoning mixture.In large bowl, combine mixed greens, tomatoes and onion. Add reserved seasoning mixture toss to coat. Arrange salad mixture on serving platter. Top with chicken, cheese, sour cream, avocado and olives. Arrange tortilla chips around salad.Nutrition Per Serving: Calories 460 Protein 23g Carbohydrate 15g Fat 34g Sodium 740mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

BAJA LOBSTER AND MANGO SALAD



BAJA LOBSTER AND MANGO SALAD image

Categories     Side

Yield 4

Number Of Ingredients 10

1 large orange
2 cooked lobster tails, shelled and meat chopped into bite-sized pieces
1/2 firm but ripe avocado, pitted, peeled and flesh diced
1 mango, peeled, pitted and diced
2 finely chopped scallions, white and pale green parts only
2 cups mixed baby greens salad mix
Dressing:
2 tablespoons extra-virgin olive oil
1 large lime, juiced
Salt and freshly ground black pepper

Steps:

  • Salad: Using a sharp knife, remove the peel and white pith from the orange. Working over a small bowl, slice between the membranes to release the orange segments, letting the juice and segments fall into the bowl (reserve the juice for the dressing). Using a slotted spoon, transfer the orange segments to a large bowl. Add the lobster, avocados, mango, and scallions. Dressing: In a small bowl, whisk together the olive oil and lime juice. Whisk 2 tablespoons of the reserved orange juice into the dressing and season with salt and pepper, to taste. Pour the dressing over the lobster mixture and toss gently to coat. Divide the salad greens between 4 glasses or bowls. Spoon the lobster salad on top and serve.

BAJA SALAD



Baja Salad image

This is a great quick and easy main dish salad. Its especially good for a summer evening supper on a hot day. I like to serve this to friends with cold iced tea and a fresh fruit dessert. Everyone seems to like it and you can adjust the spices to be as mild or hot as you like. I found this recipe in a local church cookbook from...

Provided by Kathie Carr

Categories     Beef Salads

Time 30m

Number Of Ingredients 11

1 large onion, chopped
4 medium tomatoes, chopped
1 medium head of lettuce, chopped
1 lb lean ground beef
1 can(s) (15 ounces) kidney beans, drained
1/4 tsp salt
1 tsp chili powder, or to taste
1 c french salad dressing
8 oz shredded sharp cheddar cheese
2 c corn chips, slightly crushed
salsa, sour cream, guacamole, ripe olives for garnish if desired

Steps:

  • 1. Toss together onion, tomatoes, and lettuce in a large serving bowl. Set aside. In a large skillet brown beef and drain grease. Add beans, salt, and chili powder. Simmer for about 10 minutes.
  • 2. Just before serving mix salad dressing and cheese into greens. Pour beef mixture over the greens. Sprinkle with chips and garnish as desired (use salsa, guacamole, sour cream, and/or ripe olives to garnish).

BAJA-CALI BLACK BEAN SALAD



Baja-Cali Black Bean Salad image

So this was my lunch yesterday and today. And I'm thinking about whipping up another bowlful this weekend to serve with some yummy grilled chicken (if it warms back up enough to be pleasant for eating outdoors! Brr!). And whipping up is probably not the best verb here...because there is no whipping involved. Just stirring really. So mabye I'll stir up another bowlful this weekend. ;) This dish is super "clean" and diet friendly recipe. It's almost paleo (I think...I can't keep the "rules" straight on this diet!), gluten free, dairy free, low carb, etc. There is minimal chopping...and just takes a few minutes to prep! Win-win-win...Baja-Cali Black Bean Salad FTW! I'm calling this Baja-Cali because it has all the flavors and colors of Baja...red/green...lime/cilantro...plus an avocado mixed in as well. Hence the Baja-Cali prefix for this black bean salad. Hope y'all enjoy this refreshing black bean salad!

Provided by ElizabethKnicely

Categories     Black Beans

Time 5m

Yield 4 serving(s)

Number Of Ingredients 10

1 (15 ounce) can diced tomatoes
1 (15 ounce) can black beans
1 (15 ounce) can corn
1 green pepper, seeded and diced
1 orange bell pepper, seeded and diced
1 small avocado, diced
2 small limes, squeezed
handful cilantro leaf
salt, to taste
pepper, to taste

Steps:

  • Add the diced tomatoes, black beans and corn to a colander in the sink and rinse well. Shake well to "dry".
  • In a mixing bowl, toss together all the ingredients. Add salt and pepper to taste.
  • A NOTE ON THE LIMES: Start with the juice from 1 lime, taste and then add another if you want more lime flavor. Not all limes have the same amount of juice in them, so thought I'd add a note. :).
  • Serve the Baja-Cali Black Bean Salad as lunch or a side dish -- as is, or with tortilla chips. Enjoy!

Nutrition Facts : Calories 320.1, Fat 9.1, SaturatedFat 1.3, Sodium 13.1, Carbohydrate 55.2, Fiber 15.6, Sugar 10.4, Protein 13.1

BAJA BEAN SALAD



Baja Bean Salad image

My mayo-free Baja Bean Salad uses bright, fresh flavors of lime, jalapeño and cilantro that really bring this colorful bean-medley salad come to life. -Jeanne Holt, Mendota Heights, Minnesota

Provided by @MakeItYours

Number Of Ingredients 15

1 pound cut fresh green beans
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) cut wax beans, drained
1 cup julienned peeled jicama
1 medium sweet red pepper, finely chopped
4 green onions, thinly sliced
2 tablespoons finely chopped seeded jalapeno pepper
1/3 cup sugar
1/3 cup cider vinegar
1/4 cup canola oil
2 tablespoons lime juice
2 tablespoons minced fresh cilantro
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan, bring 5 cups water to a boil. Add green beans; cover and cook for 4-6 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry., In a large bowl, combine the black beans, garbanzo beans, wax beans, jicama, red pepper, onions, jalapeno and green beans., In a small bowl, whisk the sugar, vinegar, oil, lime juice, cilantro, salt and pepper. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour before serving. Serve with a slotted spoon.

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