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Mexican Salad

For creamy avocado dressing
  Garlic clove 1 Large
  Green onions 2 , trimmed and quartered
  Ripe avocados 2
  Mayonnaise 1⁄4 Cup (4 tbs)
  Dairy sour cream 1⁄4 Cup (4 tbs)
  Fresh lime juice 1⁄4 Cup (4 tbs)
  Bottled chili sauce 1 Tablespoon
  Salt 1 Teaspoon
  Crushed red pepper flakes 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
For salad
  Romaine lettuce head 1⁄2 , shredded to make 4 cups
  Canned whole kernel corn 8 Ounce, drained (1 Can)
  Iceberg lettuce head 1⁄2 , quartered, cored and shredded to make 4 cups
  Sweet green pepper 1 , halved, seeded and chopped to make 1 cup
  Canned chickpeas 16 Ounce, drained (1 Can)
  Cooked shredded chicken/Turkey 1⁄2 Pound (2 Cups)
  Pimiento stuffed olives 3 Ounce, drained and sliced (1 Jar)
  Monterey jack cheese 1⁄2 Pound, shredded to make 2 cups
  Tortilla chips 3 3⁄4 Ounce, broken (1/2 Of 7 1/2 Ounce Package, Taco Flavored)

1. Prepare the Creamy Avocado Dressing: Drop the garlic through the feed tube of a food processor with the motor running; process the garlic until finely chopped. Turn the motor off. Add the green onions; process until the green onions are finely chopped.
2. Halve and pit the avocados. Spoon the flesh into the processor bowl. Add the mayonnaise, sour cream, lime juice, chili sauce, salt, red pepper flakes and black pepper. Process the dressing with on-and-off pulses until the mixture is smooth and well blended.
3. Assemble the Salad: Place the romaine in the bottom of a 4-quart glass or crystal bowl. Add a layer of corn. Top with the iceberg lettuce. Add layers of green pepper, chick-peas, chicken and olives. Spread the dressing over the top of the salad. Sprinkle with the cheese.
Cover the bowl with plastic wrap and refrigerate until serving time, up to 1 day ahead. 4. To serve: Sprinkle the tortilla chips over the top of the salad. Present the salad to the diners. Transfer the salad to a large, clean dish pan or roasting pan. Gently toss to coat all the ingredients well.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 661 Calories from Fat 371

% Daily Value*

Total Fat 43 g66.9%

Saturated Fat 12 g60%

Trans Fat 0.1 g

Cholesterol 81 mg27%

Sodium 1305.3 mg54.4%

Total Carbohydrates 44 g14.6%

Dietary Fiber 11.3 g45.3%

Sugars 5.4 g

Protein 27 g54.2%

Vitamin A 87.3% Vitamin C 85.8%

Calcium 36.4% Iron 15.8%

*Based on a 2000 Calorie diet

Mexican Salad Recipe