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5 from 1 vote

Topopo Salad

Author: Anita's Table Talk



  • 1 head of iceberg lettuce, chopped or shredded or about 4 cups of mixed lettuce/greens
  • 1 cup frozen peas, thawed
  • 1/2-1 cup shredded cheese Monterey Jack, cheddar or white Mexican cheese (I use ½ c sharp cheddar)
  • 2 cups cooked chicken, finely shredded )rotisserie chicken works)
  • 1 small jalapeno, finely chopped (seeded or unseeded, to taste)
  • 4 green onions, finely chopped (about ½ cup)
  • 1 large tomato, diced
  • freshly grated Parmesan cheese, to taste

Nacho Base

  • 20 corn tortilla chips (a couple of large handfuls)
  • 2 cups refried beans, warmed (1 can if not using freshly made)
  • 1-2 cups shredded Cheddar or Monterey Jack cheese
  • 2 cups guacamole
  • 2 cups salsa


  • ½ cup canola oil or light tasting vegetable oil (I use light olive oil)
  • ¼ cup apple cider vinegar
  • ½ teaspoon sugar


  • MIX salad ingredients together in a large bowl.
  • In a small bowl, COMBINE dressing ingredients and STIR to combine.
  • ADD small amount of dressing, about ¼ cup, to the salad mixture. (Use just enough to coat salad mixture).
  • For the Nacho Base: On a large oven or microwave- friendly plate, LAYER tortilla chips. SPREAD warm refried beans evenly over chips. TOP with cheddar or Monterey Jack cheese. SET under the broiler for a couple of minutes to melt the cheese or POP it into the microwave for about 1 minute. TOP melted cheese with guacamole and SPREAD evenly. SPREAD salsa on top.
  • To Build the Salad: Slowly PLACE your salad mixture on top of the “nachos” and cover completely, gradually adding less and less salad as you form a “volcano” peak. SPRINKLE the top with grated Parmesan. SERVE with additional salsa (and lots of napkins). It’s messy but oh so good!