SALAD-MEXICAN(M)         USENET Cookbook         SALAD-MEXICAN(M)

MEXICAN CHEF'S SALAD

     SALAD-MEXICAN - A simple main-dish salad with Mexican sea-
     sonings

     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 (SOUP-AZTEC).

INGREDIENTS (Serves 6-8)
     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)
     1/4 lb    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 lb    corn tortilla chips

PROCEDURE
          (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).

          (2)  To the chicken, add the drained kidney beans,
               salt, and chili powder. Reduce heat and simmer 10
               minutes.

          (3)  Chop the tomatoes, onion, and lettuce. Grate the
               cheese. Toss them together in a salad bowl with
               the salad dressing and picante sauce.

          (4)  Slice the avocado and add to the salad.  Break the
               tortilla chips into flakes, and add to the salad.

          (5)  Mix the cooked chicken and beans into the cold
               salad.  Decorate with extra chips and slices of
               avocado and tomato.

          (6)  Serve immediately.

NOTES
     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.

RATING
     Difficulty: easy.  Time: 15 minutes preparation.  Precision:
     no need to measure.

CONTRIBUTOR
     Loretta Guarino Reid
     DEC Western Software Laboratory, Palo Alto, California, USA
     guarino@decwrl.dec.com   -or- decwrl!guarino
     From: trewitt@cascade (Glenn Trewitt)
     Newsgroups: mod.recipes
     Subject: RECIPE: Salmon patties
     Date: 14 Mar 86 05:22:04 GMT
     Organization: Stanford University, Electrical Engineering
     Approved: reid@glacier.ARPA

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