Best mexican chef's salad


"Discover how to cook this salad recipe. Salad recipe for free. Delicious healthy recipe. Salad recipe, cooking tips and food recipe. Easy and quick salad recipe!"
Recipe by: emmanouil

Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Rate this recipe (9 votes)


387 people have saved this recipe

Preparation Time:
10 Min
Serves:
6
Difficulty:
Easy
Cost:
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe


Cooking Preparation of the Recipe:



1 lb Chicken (boneless),
-diced
1 lb Kidney beans
1/2 ts Salt
1 ts Chili powder
1 md Onion, chopped
3 md Tomatoes, diced
1 lb Lettuce, chopped
-(about half of
-a large head)
1/4 lb Cheddar cheese,
-grated
1 c Thousand island
-dressing
1/4 c Picante sauce
-(or more or less,
-to taste)
1 lg Avocado, sliced
3/4 lb Corn tortilla chips

Bone and dice the chicken. Heat a small amount of vegetable oil in a
large frying pan until it starts to smoke. Add the chicken cubes and
fry over medium-high heat, stirring frequently, until they are
browned (2 or 3 minutes). To the chicken, add the drained kidney
beans, salt and chili powder. Reduce heat and simmer
10 minutes.

Chop the tomatoes, onion and lettuce. Grate the cheese. Toss them
together in a salad bowl with the salad dressing and picante sauce.
Slice the avocado and add to the salad. Break the tortilla chips into
flakes and add to the salad.

Mix the cooked chicken and beans into the cold salad. Decorate with
extra chips and slices of avocado and tomato. Serve immediately.

NOTES:

* A simple main-dish salad with Mexican seasonings -- I got this
recipe from an old roommate, Ann-Marie Tarter. My husband revised it
to use chicken instead of the hamburger that her version called for.
It's a very simple, tasty hot-weather main dish. It doesn't keep as
leftovers: you have to eat all of it immediately or else throw it
away. I like to serve it accompanied by Aztec soup. Yield: Serves 6-8.

* The chips get soggy within 5 to 10 minutes after the meat has been
added to the salad, so don't do that step until you are ready to eat.

* This recipe works best with iceberg lettuce. The more exotic
varieties of lettuce wilt instantly when the hot chicken and beans
are mixed in; iceberg lettuce keeps its crunch.

: Difficulty: easy.
: Time: 15 minutes preparation.
: Precision: no need to measure.

: Loretta Guarino Reid
: DEC Western Software Laboratory, Palo Alto, California, USA
: guarino#decwrl.dec.com -or- decwrl!guarino

: Copyright (C) 1986 USENET Community Trust

Browse by categories


Celebrity Chefs Recipes (cooking)


Wolfgang Puck
(celebrity chef)

Wolfgang Puck

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

See all celebrity chefs

Celebrity chefs

Bobby Flay
(celebrity chef)

Bobby Flay

American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

See all celebrity chefs

Celebrity chefs

Mario Batali
(celebrity chef)

Mario Batali

Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million

See all celebrity chefs

Add your cooking recipe

Recipes free and delicious!

cooking

All recipes & cooking

All recipes & cooking

The largest collection of cooking recipes. Search our cooking database for delicious recipes. FREE recipes: pasta, dessert, appetizers, meat, and more!

Discover the lastest recipes

recipes
Sandwich recipes

Sandwich Lovers

Sandwich Lovers

Discover the best chicken recipes with pictures for all family: hamburger, hot dog, tuna, beef, vegetarian, etc...

Discover the lastest recipes

recipes
Meat recipes

Meat recipes

Meat recipes

Discover the best meat recipes with pictures: chicken, pork, beef, veal, etc... Try delicious meat free recipes!

Discover the lastest recipes