Mexican Chef's Salad

This Mexican salad mixes warm, chili-spiced chicken and kidney beans with cold chopped lettuce, tomatoes, grated cheddar, and sliced avocado. That hot-cold contrast in every bite is what makes it more interesting than a standard taco salad.

The chicken gets diced and seared hard in smoking-hot oil for just 2-3 minutes until browned. Then drained kidney beans, salt, and chili powder go in and the whole thing simmers for 10 minutes. This quick simmer lets the beans absorb the chili seasoning and the chicken juices.

Thousand Island dressing mixed with picante sauce creates the dressing. It sounds unusual, but the creamy-tangy Thousand Island mellows the heat of the picante while the picante gives the dressing a kick that plain Thousand Island doesn’t have.

Crushed tortilla chips fold in just before serving. They add salty crunch that softens if you wait too long, so serve immediately.

Pro Tips

• Get the oil smoking hot before adding the chicken. A hot pan sears and browns. A warm pan steams and turns the chicken gray.
• Mix the warm chicken and beans into the cold salad right before serving. Assembling early wilts the lettuce.
• Adjust the picante sauce to taste. Start with a quarter cup and add more if you want more heat.
• Slice the avocado last to prevent browning.

Variations

• Swap kidney beans for black beans for a more traditional Mexican flavor.
• Use ranch dressing instead of Thousand Island for a milder, creamier version.
• Add a handful of pickled jalapenos for an extra layer of heat and tang.