Mexican Salad Recipe
Ingredients
| Cooked chicken | 6 Ounce | |
| 5 ounces fully cooked ham | ||
| Iceberg lettuce head | 1 Medium | |
| Shredded carrot | 1 Cup (16 tbs) | |
| Celery | 1 Cup (16 tbs), chopped | |
| Tomatoes | 2 Medium, chopped | |
| 3 tablespoons sliced green onion | ||
| American Cheese | 2 Cup (16 tbs), shredded | |
| Milk | 2/3 Cup (16 tbs) | |
| Green chili peppers | 3 Tablespoon, chopped | |
| Ripe olives | 3 Tablespoon, pitted | |
| Corn chips | 2 Cup (16 tbs) | |
Directions
Cut cooked chicken and ham into julienne strips (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.
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.
Chef
