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
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The Original Caesar Salad in Tijuana, Mexico! ???? Table-side Preparation is Amazing!
Did you know the Caesar salad was invented in Tijuana, Mexico!? Here's how they still make the original version at Hotel Caesars... and it's absolutely amazing. This could easily be the best salad in the world!
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Mexican Chicken Salad Bowl Meal Prep | Episode 9
This Mexican chicken salad bowl meal prep is easy to make and tastes amazing. I've included all of the macros in the video as well as added a new feature which is cost and from me being in Australia, the cost is calculated in AUD but will give you a rough idea of how much you're spending.
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Makes - 5 (1-litre Containers)
Ingredients -
Chicken & Seasoning -
750g (1.65lbs) - Chicken Breast
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1 tsp (2.5g) - Ground Cumin
1 tsp (2.5g) - Smoked Paprika
1 Tbsp (20ml) - Olive Oil
Sea Salt Flakes & Cracked Black Pepper To Taste
Avocado Yogurt Dressing -
1 - Avocado
1/2 Cup (120g) - Natural Greek Yogurt
1 1/2 Tbsp (30ml) - Red Wine Vinegar
Juice of 1 Lime
1/2 Bunch (10g) - Coriander (Cilantro)
2 1/2 tsp (1g) - Dried Oregano
1/3 Cup (80ml) - Extra Virgin Olive Oil
Sea Salt Flakes & Cracked Black Pepper To Taste
Salad Fillings -
200g (7.05oz) - Mesclun Lettuce Mix or Lettuce of Choice
200g (7.05oz) - Cherry Tomatoes, Quartered
1/2 Bunch (10g) - Coriander (Cilantro)
1 Can (400g-14oz) - Corn Kernels, Rinsed
1 Can (400g-14oz) - Black Beans, Rinsed
1 - Red Onion, Thinly Sliced
Sea Salt Flakes & Cracked Black Pepper To Taste
#mealprep #mexicanchicken #chickenmealprep
Best Cobb Salad Recipe - How to Make Cobb Salad
Easy Cobb Salad with the Best Homemade Cobb Salad Dressing! It is loaded with fresh ingredients and packed with protein. Everything about this Cobb Salad Recipe is good!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHICKEN COBB SALAD INGREDIENTS:
►6 oz (6 slices) bacon
►1 medium head romaine lettuce
►2 cooked chicken breasts from a rotisserie chicken
(Get the chicken recipe here:
►2 boiled eggs (how to boil eggs -
►1 large avocado
►1 cup cherry tomatoes,
►1/2 cup red onion
►1/2 cup crumbled blue cheese (or feta)
►2 Tbsp parsley
Balsamic Vinaigrette Dressing:
►3 Tbsp balsamic vinegar
►1 Tbsp dijon mustard
►1 garlic clove
►1/3 cup extra virgin olive oil
►1/4 tsp salt
►1/8 tsp black pepper
???? PRINT RECIPE HERE:
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#natashaskitchen #healthy #salad
Easy Rice Salad
Get the Recipe:
⭐️ 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. ❤️
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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Jalapeño Corn Salad!
#shorts #jalapenocornsalad #cornsalad
Jalapeño Corn Salad!
Full Recipe On:
matthewaugusta.com
Enjoy!