Mexican Chef's Salad Recipe

Step 1

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.

Step 2

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.

Step 3

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. 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.

Things You'll Need

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

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