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
RUSSIAN SALAD | Best Healthy Tasty Salad | Best for all parties | By Chef Adnan
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Recipes prepared by Chef Adnan
Caesar's Legendary Salad and Restaurant
Caesar's Hotel and Restaurant are located on Avenida de Revolución in Tijuana, Mexico. It is a high-end 5-star restaurant where Caesar's salad was invented. Have Beef Wellington and a tableside prepared original salad.
Truly a culinary memorable experience.
How to Make Homemade Classic Creamy Italian Salad Dressing
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CLASSIC CREAMY ITALIAN SALAD DRESSING
Ingredients
* 1/4 cup white wine vinegar
* 2 tablespoons lemon juice
* 1/3 cup good quality olive oil
* 1/2 cup natural, high-quality mayonnaise
* 2 cloves fresh garlic, finely minced
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried parsley
* 1/2 teaspoon dried thyme
* 2 teaspoons honey
* 1/4 cup parmesan cheese, finely grated
* salt and pepper to taste
* a few tablespoons of water (ONLY IF NEEDED to thin the dressing out a little bit)
Instructions
* Add all ingredients to a large mason jar and shake very well until combined. Store in the fridge for a few hours before serving, or serve immediately over your favourite garden salad.
* Shake well before serving.
* If the dressing is too thick, simply add water one teaspoon at a time to thin it out to the desired consistency.
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Easy to make and healthy Chef’s Salad by V&V Supremo
Who says you have to sacrifice great taste to eat healthy? Get the best of both worlds with our Chef’s Salad. Looking for a low carb recipe? want to eat a healthy meal? Great! We put together this easy and delicious salad recipe ►
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Easy Rice Salad
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⭐️ Rice salad is a delicious dish with rice, fresh veggies, and a delightful dressing. It's easy to prepare, excellent for meal prep, and one of the best recipes for picnics and potlucks.
⭐️ Ingredients
FOR THE RICE SALAD
2 cups whole grain rice measured raw
1 can (15 oz) chickpeas or 1½ cups of cooked chickpeas (drained)
1½ cups cherry tomatoes
1½ cups cucumber
1½ cups yellow bell pepper
½ cup black olives
½ cup canned corn
1 small shallot
¼ cup pickled cucumber
1 cup fresh herbs parsley + chives
½ cup crumbled feta or dairy-free feta (optional=
FOR THE DRESSING
¼ cup extra virgin olive oil
2 tablespoons lemon juice + ½ lemon to squeeze on rice
1 tablespoon mustard
1 tablespoon maple syrup
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon black pepper
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
FATTOUSH SALAD RECIPE | THE GOLDEN BALANCE
Fattoush Salad Recipe ????
2 pieces of pita bread
1 head of romaine lettuce
2 large tomatoes
4 Persian cucumbers
1 bell pepper
4 radishes
4 green onions
Bundle of mint
4 lemons
Zest of 2 lemons ( or 2 tsp sumac)
2 limes
1/4 cup olive oil
2 Tbsp pomegranate molasses (or balsamic vinegar if you can’t find)
2 tsp of salt (or to taste)