Mexican Chefs Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Chicken, (boneless), diced
1 lbs: Kidney beans,
1/2 tsp: Salt,
1 tsp: Chili powder,
1 medium: Onion, chopped
3 medium: Tomatoes, diced
1 lbs: Lettuce, chopped, about half of a large head
1/4 lbs: Cheddar cheese, grated
1 cup: Thousand island dressing,
1/4 cup: Picante sauce, or more or less, to taste
1 large: Avocado, sliced
3/4 lbs: Corn tortilla chips,
Directions:
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.
Its a very simple, tasty hot-weather main dish. It doesnt 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 dont 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
Source from luhu.jp
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.
Its a very simple, tasty hot-weather main dish. It doesnt 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 dont 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
Source from luhu.jp
Tags
Salads