Mexican Chef Salad Recipes

CHEF SALAD

Chef Salad image

This salad eats like a full meal and is similar to the one you'd get at a salad bar. Place your toppings in small containers and the leafy greens in a bowl to allow it to be modified to a person's preference.

Provided by thedailygourmet

Categories Romaine Lettuce Salad

Time 15m

Yield 4

Number Of Ingredients 11

Ingredients

6 ounces romaine lettuce
1 medium head butter lettuce
6 ounces deli turkey, cubed
3 ounces turkey ham, cubed
3 ounces Swiss cheese, julienned
3 ounces Cheddar cheese, julienned
½ cup sliced cherry tomatoes
1 baby cucumber, sliced
½ cup croutons
4 large hard-boiled eggs, quartered
¼ cup ranch dressing, or to taste

Steps:

Combine romaine and butter lettuce in a large bowl and tear into bite-sized pieces. Toss to mix.
Add turkey, turkey ham, Swiss cheese, Cheddar cheese, cherry tomatoes, cucumber, croutons, and eggs; mix to combine. Drizzle with ranch dressing and toss to combine. Another option is to place all the ingredients into individual dishes to allow guests to customize their chef salads to taste.

Nutrition Facts : Calories 346.6 calories, Carbohydrate 11.7 g, Cholesterol 78.3 mg, Fat 23.1 g, Fiber 2.2 g, Protein 24 g, SaturatedFat 10.3 g, Sodium 1084.9 mg

MEXICAN CHEF SALAD

Mexican Chef Salad image

Here is a salad we love to make in the summer! Very satisfying yet not too heavy. Serve as a main dish salad with cold glasses of Ice Tea.

Provided by Little Bee

Categories Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 head lettuce
1 onion, chopped
4 large ripe tomatoes, peeled and chopped
4 ounces cheddar cheese, freshly grated
1 (8 ounce) bag tortilla chips, crushed
1 lb ground beef
1 packet taco seasoning
1 (15 ounce) can red kidney beans
1 cup thousand island dressing, mixed with
hot sauce, to taste (depending on how hot you like it 1 ripe avocado (for garnish)
lemon juice

Steps:

Tear lettuce into bite-size pieces.
Add cheese and toss.
Place in a large bowl along with onion and tomatoes.
Toss avacado with teaspoon of lemon juice.
(this prevents it from turning brown) Brown the ground beef with taco seasoning according to package directions Add kidney beans and heat thoroughly.
Let cool slightly meat and bean mixture and combine with cold salad.
Add tortilla chips last (so they will not get soggy).
Toss with Thousand Island dressing and garnish with Avacado.

MEXICAN CHEF SALAD

Mexican Chef Salad image

This salad goes together very quickly, and is great for those times when you don't really feel like cooking.

Provided by Bayhill

Categories Greens

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

1 lb ground beef
chili powder, to taste
cumin, to taste
garlic salt, to taste
1 head lettuce, shredded
1 red onion, chopped
1 green bell pepper, seeded and chopped
4 tomatoes, seeded and chopped
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can kidney beans, drained
1/2 cup black olives, sliced
1 (8 ounce) bag tortilla chips, coarsely crushed
1 lb cheddar cheese, grated
1 cup mayonnaise
1 tablespoon lemon juice
1/3 cup jarred salsa or 1/3 cup picante sauce, to taste
1 -1 1/2 teaspoon cumin, to taste

Steps:

Salad:.
Brown ground beef in a skillet. Season with chili powder, cumin, and garlic salt to taste. Drain and set aside to cool.
Combine all salad ingredients. Toss to mix well.
Prepare dressing and pour over top. Toss and serve.
Dressing:.
Combine all dressing ingredients at least an hour in advance. Refrigerate until ready to use.

MEXICAN SALAD

Mexican Salad image

I was raised in Southern California, not far from the Mexican border. That explains why I like Mexican food as much as I do. Much of my cooking...even when I'm making "American dishes"...is heavily influenced by the kinds of foods and flavors I tasted as a youngster growing up just north of the border.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 12

Ingredients

2 quarts salad greens
2 medium tomatoes, cut into wedges
1 bunch green onions, sliced
1 can (2-1/4 ounces) sliced ripe olives, drained
1 small ripe avocado, peeled
1/2 cup sour cream
1/4 cup vegetable oil
2 tablespoons lemon juice
1/2 teaspoon sugar
1/2 teaspoon seasoned salt
1/2 teaspoon crushed red pepper flakes
1 to 2 cups corn chips

Steps:

In a large bowl, mix together first four ingredients; cover and chill. , For dressing, mash avocado with a fork in a small bowl. Stir in the sour cream, oil, lemon juice, sugar, seasoned salt and pepper flakes. Just before serving, add corn chips to salad; top with dressing and toss to coat.

Nutrition Facts :

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