Mexican Chef's Salad
|Torn lettuce||6 Cup (96 tbs)|
|Shredded carrot||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs) (2 Stalks)|
|Cooked chicken||1 Cup (16 tbs), cut in julienne strips|
|Cooked ham||1 Cup (16 tbs), cut in julienne strips|
|Tomatoes||2 , chopped|
|Sliced green onion with tops||3 Tablespoon|
|Shredded sharp american cheese||8 Ounce (2 Cups)|
|Milk||3⁄4 Cup (12 tbs)|
|Chopped seeded canned green chili peppers||3 Tablespoon|
|Ripe olives||3 Tablespoon, pitted|
|Corn chips||2 Cup (32 tbs)|
In large salad bowl combine lettuce, carrot, and celery.
Arrange chicken, ham, tomatoes, and green onion atop.
In heavy saucepan combine cheese and milk.
Cook and stir over low heat till cheese is melted and mixture is smooth.
Stir in chilies and olives.
Just before serving, pour sauce over salad.
Pass corn chips to sprinkle atop.