How To make Mexican Chef's Salad
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 : Copyright (C) 1986 USENET Community Trust
How To make Mexican Chef's Salad's Videos
Mexican Salad Recipe
Hi Guys, today I’ll show you how to make a Mexican Salad. It’s very healthy and full of flavor.
Slice 1 small bunch of Romaine Lettuce into small pieces. Drain 1 15 oz can of black beans, rinse them and place them in a bowl. Add 1 cup of cooked sweet corn, you can use fresh, frozen or canned. This is ½ medium red onion diced small. 1 cup of chopped tomatoes, make sure you take most of the seeds out of the tomatoes, otherwise it’s too much liquid in the salad. And ½ cup chopped fresh cilantro. Now I’ll make the dressing. The juice of 2 limes - about ¼ cup total, 2 tbsps olive oil or vegetable oil, 1 tsp finely minced garlic,1 tsp salt, ½ tsp sugar. I also have some finely minced jalapeno - this is 1 jalapeno with the seeds taken out. The jalapeno is optional, I’m adding it because I like the heat from the jalapeno. Leave it out if you don’t want heat. Whisk this really well, you could also pour it in a jar and shake it up. Mix the dressing into the vegetables. Put the lettuce on a plate and top with the vegetables. Optional is some grated cheddar for those who like cheese in their salad. A cut up avocado is also a nice topping.
Try this healthy salad and let me know what you think in the comments below. Subscribe and I'll see you next time.
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Caesar Salad Recipe | क्लासिक सीज़र सलाद | Easy Caesar Salad | How To Make Caesar Salad At Home
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INGREDIENTS:
Iceberg Lettuce= 200 gm
Bread Slice= 1
Fry Garlic= 1/ 4 tsp
Parmesan Cheese= 1 tbsp
For The Dressing
Mayonnaise Sauce= 2 tbsp
Lemon Juice= 2 tbsp
Black Pepper= 1 tsp
Garlic=1/2 tsp
Olive Oil= 2 tbsp
Sugar= 1/6 tsp
Worcestershire Sauce= 1 tsp
Parmesan Cheese= 2 tbsp
Salt to Taste
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