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Mexican Chef's Salad
1 lb. boneless chicken, diced
1 lb. kidney beans
1/2 tsp. salt
1 tsp. chili powder
1 medium onion, chopped
3 medium tomatoes, diced
1 lb. lettuce, chopped (about half of a large head)
3/4 lb. cheddar cheese, grated
1 c. thousand island dressing
3/4 c. picante sauce (or more or less, to taste)
1 large 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. Makes 8 servings.
"Happy is said to be the family which can eat onions together. They are, for the time being, separate, from the world, and have a harmony of aspiration."
Charles Dudley Warner
My Summer in a Garden (1871)
Hills Brothers Ground Vacuum Packed Coffee was first introduced in 1900.
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