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Mexican Chef's Salad

Chicken.delights's picture
  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.
Toss lightly.
Pass corn chips to sprinkle atop.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4808 Calories from Fat 2934

% Daily Value*

Total Fat 325 g499.3%

Saturated Fat 93.9 g469.5%

Trans Fat 0 g

Cholesterol 566.3 mg188.8%

Sodium 3770.3 mg157.1%

Total Carbohydrates 290 g96.6%

Dietary Fiber 36.3 g145.2%

Sugars 30.6 g

Protein 198 g396.2%

Vitamin A 1224.1% Vitamin C 266.8%

Calcium 228.5% Iron 69.5%

*Based on a 2000 Calorie diet

Mexican Chef's Salad Recipe