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Mexican Salad's picture
  Cooked chicken 6 Ounce
  Fully cooked ham 5 Ounce
  Iceberg lettuce head 1 Medium, torn
  Shredded carrot 1 Cup (16 tbs)
  Chopped celery 1 Cup (16 tbs)
  Tomatoes 2 Medium, chopped
  Sliced green onion 3 Tablespoon
  Shredded sharp american cheese 8 Ounce (2 Cup)
  Milk 2⁄3 Cup (10.67 tbs)
  Chopped canned green chili peppers 3 Tablespoon
  Sliced pitted ripe olives 3 Tablespoon
  Corn chips 2 Cup (32 tbs)

Cut cooked chicken and ham into julienne strips (makes about 1 cup each of cut-up meat).
In large salad bowl combine lettuce, carrot, and celery.
Arrange tomatoes, green onion, chicken, and ham atop.
In heavy saucepan combine cheese and milk.
Cook over low heat, stirring constantly, till cheese is melted and mixture is smooth.
Stir in chopped chilies and sliced olives.

Recipe Summary

Side Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4589 Calories from Fat 2760

% Daily Value*

Total Fat 312 g479.7%

Saturated Fat 87.5 g437.3%

Trans Fat 0 g

Cholesterol 494.2 mg164.7%

Sodium 3681.8 mg153.4%

Total Carbohydrates 286 g95.4%

Dietary Fiber 31.1 g124.3%

Sugars 30.9 g

Protein 176 g352.1%

Vitamin A 672.3% Vitamin C 145.9%

Calcium 237.4% Iron 92.6%

*Based on a 2000 Calorie diet


Mexican Salad Recipe