Mexican Chef's Salad
When retesting this reliable main-dish salad recipe, likely a forerunner of taco salad but with ham and chicken rather than beef, Better Homes and Gardens Test Kitchen cooks thought it needed more zip. To replace the original one Anaheim pepper, an entire can of chile peppers is called for.
Ingredients
-
6 cups torn mixed greens
-
1 cup shredded carrot
-
1 cup chopped celery
-
1 cup cooked ham cut in thin matchsticks
-
1 cup cooked chicken cut in thin matchsticks
-
2 cups red and/or yellow cherry tomatoes, cut in quarters
-
3 tablespoons thinly sliced green onions
-
2 cups shredded sharp process American or cheddar cheese (8 ounces)
-
2/3 cup milk
-
1 4-1/2 ounce can diced green chili peppers, drained
-
3 tablespoons sliced pitted ripe olives
-
2 cups corn chips (optional)
Directions
1.
In a large salad bowl toss together greens, carrot, and celery. Arrange ham, chicken, tomatoes, and green onions on the greens.
2.
In a heavy medium saucepan combine cheese and milk. Cook and stir over low heat until cheese is melted and mixture is smooth. Stir in chili peppers and olives.
3.
Just before serving, drizzle the cheese mixture over salad. Toss lightly to coat. Serve at once. If desired, serve with corn chips. Makes 6 main-dish servings.
Nutrition information
Calories 281, Total Fat 17 g, Saturated Fat 9 g, Cholesterol 73 mg, Sodium 970 mg, Carbohydrate 10 g, Fiber 3 g, Protein 24 g.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Fiesta Bowl Salad
For a healthy salad with Southwestern flair, combine tart lime juice with colorful tomatoes, corn, and avocados and serve with fresh greens.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
