Mexican chef's salad
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Mexican chef's salad
  Mexican    Salad  
Last updated 6/12/2012 12:53:18 AM. Recipe ID 15098. Report a problem with this recipe.
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      Title: Mexican chef's salad
 Categories: Salads, Usenet
      Yield: 6 Servings
 
      1 lb Chicken (boneless),
           -diced
      1 lb Kidney beans
    1/2 t  Salt
      1 t  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
  
  : 




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Recipe ID 15098 (Apr 03, 2005)

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