I always adored meal sized salads in restaurants. Then I found out some of these salads had just as much fat and sugar in them as a burger and a milkshake. I cut out the cheese, bacon, chicken, crispy croutons, oily grilled veggies and the fat filled vinaigrette. My favorite restaurant salads went from exciting to a boring plate of greens with a lemon wedge. When my student Andy requested a Protective Diet makeover for his favorite takeout lunch salad, I was all over it. He described this delicious salad with Mexican flair and I was excited to recreate the healthiest version for him. This salad is a complete meal loaded with grilled south of the border flavors.

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