---------- Recipe via Meal-Master (tm) v8.02

     Title: MEXICAN CHEF'S SALAD
Categories: Salads, Usenet
     Yield: 6 servings

     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
 : [email protected] -or- decwrl!guarino

 : Copyright (C) 1986 USENET Community Trust

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