Mexican Chef's Salad

30 minutes Prep: 15 minutes Cook: 15 minutes

627 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	pound	chicken	boneless, diced
1	pound	kidney beans
1/2	teaspoon	salt
1	teaspoon	chili powder
1	medium	onion	chopped
3	medium	tomatoes	diced
1	pound	lettuce	chopped
1/4	pound	cheddar cheese	grated
1	cup	salad dressing, thousand island
1/4	cup	picante sauce	or more or less, to taste)
1	large	avocado	sliced
3/4	pound	tortilla chips

Directions

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.

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Nutrition Facts

Serving Size 383g

Amount per Serving

Calories 627 43% of calories from fat

	% Daily Value*
Total Fat 30.0g	47%
Saturated Fat 8.0g	42%
Trans Fat 0.0g
Cholesterol 88mg	29%
Sodium 864mg	36%
Total Carbohydrate 55.0g	18%
Dietary Fiber 5.0g	20%
Sugars 6.0g
Protein 36.0g	72%

Vitamin A	25%		Vitamin C	21%
Calcium	30%		Iron	22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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