Mexican Fiesta Salad


Why is it called a Fiesta Salad? Because it is like a party in my mouth. Yes….I did just say that. If you are not a fan of Mexican food, then don’t worry, because my crazy amounts of posts about my love of Mexican food will soon be coming to an end, or at least being toned down a bit. But for you Mexican food lovers, why not liven up your salads with a Mexican twist? A great way to use leftovers. If you can manage to save any leftovers from your Mexican dinner of course.

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Although I made this today simply by throwing together all the leftovers from last night’s Cinco de Mayo tacos and putting them on top of a salad, this is actually a big of a nostalgic meal. When we were in Mexico last year, our hotel had the most amazing buffet. Not your usual low quality buffet food, but incredible and traditional Mexican dishes, alongside the most badass salad bar you have ever seen.

Being the health concious foodie that I am, I saw the opportunity to create an insane Mexican salad – despite the strange looks from my fellow buffet lovers. Bowl piled high with every lettuce leaf that they had and a squeeze of lime juice for the dressing. Then to the meat section for whatever slow cooked, Mexican spiced meat they were offering that day and then I topped it all off with an obscene amount of guacamole (hey, it was free) and the second hottest salsa they had (the salad might be badass, but I am not) and some sour cream, just in case I had been too crazy with the salsa. It was one of my favourite meals for the 2 weeks we were there and I usually recreate it the day after we have Mexican for dinner.

Okay, enough talk. Here is how I throw it all together.


Ingredients – Serves 1

– 1 portion of slow cooked BBQ chicken (I added chipotle powder to mine this time)

– Half an avocado, mashed with coriander (cilantro), sea salt and black pepper and a little red chilli

– 1 portion of Pico de Gallo

– 1 tbsp 0% Greek yoghurt (to substitute the sour cream)

– Mixed salad greens

– Cucumber


What is your favourite salad to make with leftovers? Leave a comment below.


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  1. says

    I do love Mexican foods. The flavours, spice and guacamole. So good. When I was in Mexico last year I literally had guacamole with everything.
    And BBQ chicken…ahh heavenly!

  2. says

    I used to be restaurant manager at an Italian restaurant and one of my favourite lunches came about from the days I went in and mixed together my own odd random salad concoctions.

    • Dannii says

      I would love that! Although I think I would gain so much weight in that job with all the pasta around.

  3. Leanne says

    I love salsa and guacamole with my eggs for breakfast too. Best way to start the day in my opinion!

  4. Jennifer says

    I am going to make your slow cooked chicken on Friday night. Friday night is always Mexican night in our house. With some margaritas of course :)

  5. Kelly says

    I would be in heaven at a Mexican buffet. Where did you stay? We were thinking of going to Mexico next year, but there are just so many hotels to choose from.

  6. Rose says

    This looks like my kind of salad. We have slow cooked beef for Cindo de Mayo last night, but my husband made sure that there were no leftovers for a salad today. Great idea though!

  7. Tara says

    I like making a salad the day after a roast dinner, so usually a Monday. Seasoned chicken with roasted vegetables and chunks of potato is delicious.

    • Dannii says

      Great idea! We always roast a whole chicken once a week for leftovers in salads and sandwiches etc