For the original recipe and instructions, see: "Mexican Salad" at wellplated.com
MAKE IT VEGAN/DAIRY FREE: Swap a non-dairy yogurt for the Greek yogurt or use the dressing from this Grilled Corn Salad instead; omit the cheese.
TO MAKE AHEAD: You can prep all the ingredients for the salad (except the tortilla chips) and keep them separate or mix them together. Prepare the dressing, but store it separately from the Mexican Salad ingredients for now. I recommend waiting to add the creamy lime dressing until a few hours before you serve it and waiting to add the tortilla chips until immediately before serving, so they stay crunchy.
TO STORE: Place Mexican Salad in an airtight storage container for up to 3 days. If possible, store your dressing in a separate container, and keep your tortilla chips outside of the refrigerator so they stay crunchy.
See blog post above for more tips on making this Mexican Salad for meal prep!
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