Frito Salad is loaded with fresh corn, bell peppers, jalapenos, cheddar cheese, crunchy lettuce, and chicken.
I don’t think it comes as a surprise to anyone reading this that Fritos are a sure win when it comes to salad toppings, but just in case you’ve forgotten, Fritos are the not-so-secret ingredient you’ll want to have on hand in order to Eat A Salad Everyday – and enjoy it!
My love of Fritos isn’t new. As a snack food, a salad topping or mixed into a bowl of chili, I’ve found tons of ways to satisfy my cravings for crunchy corn chips.
Eating salad doesn’t need to be torture – or some kind of penance we do after eating junk food! The wonderful thing about salad is that it’s totally customizable based on your tastes. There are so many ways to incorporate your favorite foods into a salad to create something truly delicious and satisfying.
In my case, that means Fritos. Salad eating can be fun with or without the Fritos. So, the thought of basing a salad around my love of Fritos made my taste buds very happy.
When my friend Holly shared her recipe for a Frito Corn Salad, I immediately put the recipe ingredients on my shopping list.
While the original recipe is an awesome appetizer or side dish, I played with it a bit the second time we made it to turn it into a hearty meal for my own ravenous crew.
By adding a whole lot of crunchy lettuce and most of a rotisserie chicken, this Frito Salad became a hearty lunch that we all loved. (I’ve made it a couple of times now – so it’s well on the way to becoming a new favorite.)
Frito Salad can be served salad bar style when you’re having a buffet or self-serve style dinner. I like to put out each ingredient in its own serving bowl so everyone at the table can mix their own ideal salad. Keeping the Fritos separate from the other ingredients until just before serving or eating will also ensure that the chips stay crunchy.
I have a well-established love for big green salads, and pasta salads, and pretty much any other kind of salad. I’ve found no shortage of favorite ways to enjoy salad over the years and I’ve shared many of them here.
This Strawberry Spinach Pasta Salad has been in the rotation for a few months now and I finally shared it on the blog this past week. With juicy sweet strawberries, fresh spinach and cold pasta, it’s a salad that immediately became a family favorite. I love it so much.
My Aunt Judy’s Ramen Noodle Salad is crunchy, tangy, sweet, and guaranteed to make any crowd happy. Put it on the menu for your summer potlucks and you’re guaranteed to have the crowd coming back for seconds.
Jalapeno Corn Coleslaw is a new hit over here and it’s rivaled only by the classic Memphis Coleslaw. I love serving both with barbecue and at picnics and never get tired of either one, no matter how many times I make them.
Spinach Orzo Salad with Cranberries and Goat Cheese is another one that I have made several times this spring already. The goat cheese and cranberries in this salad are a match made in heaven.
While I love the tangy Cholula and lime dressing that we add to this salad, there are endless ways to dress salads to keep them interesting. Making your own delicious salad dressing is so easy that once you’re in the swing of it, you’ll never want to reach for a store-bought bottle again.
If there’s one creamy salad dressing you should know how to make, a classic Ranch will never steer you wrong. Tasty on salads and also as a dip, it’s a sure fire way to turn even the pickiest kids into salad eaters.
On the tangy and vinaigrette side of the salad dressing spectrum, this Balsamic Vinaigrette is the very best of its kind. I spent a lot of time fiddling with the recipe to find the perfect balance of flavors to liven up any salad. It’s one of the dressings I reach for most often.
Another dressing I love and use frequently in all kinds of recipes is this Creamy Poppyseed Dressing. It’s so good on vegetables and fruit salads alike and easy to customize based on your preferred level of sweetness.
Fritos are that secret ingredient that makes just about everything better. I even found a way to incorporate them into breakfast in Frito Pie Huevos Rancheros. That’s a meal that makes a delicious comforting satisfying brunch, too.
Best Ever Chili is always topped with Fritos in my house with or without a spoonful of sour cream and a sprinkling of cheese.
Fritos also make the best ever topping for this Carnitas Salad. I’ve adapted that recipe with almost any leftover I have on hand in the fridge for n easy lunch that’s delicious every time.
My friend Rebecca is a fellow Fritos lover and adds corn chips to burritos in these Neato Frito Overstuffed Burritos. They are the ultimate burrito recipe for a hungry crowd! She also uses them as a topping in her Tex-Mex Cobb Salad that tastes as good as it looks.
Combine all salad ingredients except the Fritos in a large bowl OR set out bowls of each ingredient for serving “DIY salad bar style.”
Whisk together the mayonnaise, cumin, chili powder, Cholula, and lime juice. Pour dressing over salad and toss well.
Just before serving, add Fritos and toss to combine.
- 6 cups shredded or chopped romaine lettuce
- 3 cups chopped cooked chicken, white or dark meat is fine
- 4 ears fresh corn, kernels removed, about 3 cups worth
- 1/2 large red pepper, diced, about 2/3 cup
- 1/2 large green pepper, diced, about 2/3 cup
- 1/2 small red onion, diced small, about ½ cup
- 4 ounce can diced jalapenos, drained
- 4 ounces cheddar cheese, cut into matchsticks or diced
- 6 ounces Fritos corn chips
- 2/3 cup mayonnaise
- 1/2 teaspoon ground cumin
- ½ teaspoon chili powder
- 2 tablespoons Cholula hot sauce
- 1-2 tablespoons fresh lime juice
- Combine all salad ingredients except the Fritos in a large bowl OR set out bowls of each ingredient for serving "DIY salad bar style."
- Whisk together the mayonnaise, cumin, chili powder, Cholula, and lime juice. Pour dressing over salad and toss well.
- Just before serving, add Fritos and toss to combine.