*  Exported from  MasterCook  *

                           Mexican Chef's Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 500      g             boneless chicken -- diced
 500      g             kidney beans
   2 1/2  ml            salt
   5      ml            chili powder
   1                    medium onion -- chopped
   3                    medium tomatoes -- diced
 500      g             lettuce -- chopped (about half
 100      g             cheddar cheese -- grated
 250      ml            thousand island dressing
  50      ml            picante sauce (or more or less, to taste)
   1                    large avocado -- sliced
 300      g             corn tortilla chips

1.  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).

2.  To the chicken, add the drained kidney beans, salt, and chili powder.
 Reduce heat and simmer 10 minutes.

3.  Chop the tomatoes, onion, and lettuce. Grate the cheese. 
Toss them together in a salad bowl with the salad dressing and picante sauce.

4.  Slice the avocado and add to the salad. Break the tortilla chips into flakes
, and add to the salad.

5.  Mix the cooked chicken and beans into the cold salad. Decorate with extra chips 
and slices of avocado and tomato.

6.  Serve immediately.


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