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MEXICAN CHEF'S SALAD

Updated on June 5, 2010

Mexican Chef's salad

6 ounces cooked chicken

5 ounces fully cooked ham

1 medium head iceberg lettuce,torn (6 cups)

1 cup shredded carrot

1 cup chopped celery

2 medium tomatoes,chopped

3 tablespoons sliced greed onion

2 cups shredded sharp American cheese( 8 ounces)

2/3 cup milk

3 tablespoons chopped canned green chili peppers

3 tablespoons sliced pitted ripe olives

2 cups corn chips

Cut cooked chicken and ham into julienne strips,according to directions in tip box below(makes about 1 cup each of cut-up meat). In large salad bowl combine lettuce,carrot,and celery. Arrange tomatoes, green onion, chicken, and ham atop. In heavy saucepan combine cheese and milk. Cook over low heat, stirring constantly,till cheese is melted and mixture is smooth. Stir in chopped chilies and sliced olives. To serve, pour cheese mixture over salad. Toss lightly. Pass corn chips to sprinkle atop each serving. Makes 6 servings.

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    • CYBERSUPE profile image

      CYBERSUPE 7 years ago from MALVERN, PENNSYLVANIA, U.S.A.

      Wow, sounds very good. I can taste it now. Pass the salad please. Thanks for the suggestion. Good Luck