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Pat’s Mexican Salad Recipe

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This recipe for Pat’s Mexican Salad is from A Taste of Western Area Cookbook 2012-2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 head of Romaine Lettuce (cut in strips)
2 tsps vegetable oil
6 green onions (chopped – entire onion)
1 red bell pepper (cut in long thin strips)
1 rotisserie chicken (pulled from bone and cut in strips)
¼ to ½ tsp hot pepper flakes
hand full or ¼ up. of whole kernel sweet corn (drained)
hand full of black beans or ¼ cup (rinsed well)
1 tsp. Cumin
1 tsp. chili powder
1 tsp. Fajita seasoning
pinch of salt
¼ tsp. black pepper
½ c. sharp cheddar cheese (shredded)
Chipotle & cheese flavored tortilla strips (can only find these at Wal-Mart in the salad dressing section with the croutons)
Spicy Ranch Dressing
Directions:
Directions:
Place the lettuce in a large bowl and set aside.

In a medium skillet, heat the vegetable oil and sauté the green onions and bell pepper. When the onions turn opaque, add the chicken and sprinkle with the cumin, chili powder, fajita seasoning, salt and pepper (stir well). Cook for 2 minutes and add the sweet corn and black beans (stir well so the corn and beans are mixed with the spices). Heat only until the corn and beans are heated through.

Pour the hot mixture over the lettuce. Top with the cheddar cheese and then the tortilla strips. Top with the Spicy Ranch Dressing (I never add to the entire salad, I always let each individual add the dressing – some like a lot & some very little).

You can reduce the quantities of the ingredients to make just an individual salad.
Personal Notes:
Personal Notes:
Submitted by: Pat Cochran,
Mamont Transmission

 

 

 

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