Mexican Chef Salad Recipes

MEXICAN CHEF SALAD

Steps:

• Tear lettuce into bite-size pieces.
• Add cheese and toss.
• Place in a large bowl along with onion and tomatoes.
• Toss avacado with teaspoon of lemon juice.
• (this prevents it from turning brown) Brown the ground beef with taco seasoning according to package directions Add kidney beans and heat thoroughly.
• Let cool slightly meat and bean mixture and combine with cold salad.
• Add tortilla chips last (so they will not get soggy).
• Toss with Thousand Island dressing and garnish with Avacado.

MEXICAN SUMMER SALAD

Steps:

• In a small, dry skillet, toast the cumin seeds, coriander seeds, chile, and pine nuts over medium-high heat, stirring constantly, until fragrant, about 3 minutes. Transfer the dressing to a serving bowl and whisk in the olive oil. Season with salt and pepper, to taste.
• Add the olives, tomatoes, cilantro and cheese. Toss gently to combine and serve.
• *Cooks Note: The dried chile can also be cut into small rings using scissors.

MEXICAN CHEF SALAD

Steps:

• Salad:.
• Brown ground beef in a skillet. Season with chili powder, cumin, and garlic salt to taste. Drain and set aside to cool.
• Combine all salad ingredients. Toss to mix well.
• Prepare dressing and pour over top. Toss and serve.
• Dressing:.
• Combine all dressing ingredients at least an hour in advance. Refrigerate until ready to use.

MEXICAN SALMON SALAD

Steps:

• Heat oven to 200C/fan 180C/gas 6. Cut the tortillas into triangles using scissors, toss in 1 tbsp of the oil and the ground coriander, season, then tip onto a lined baking sheet. Bake for 8-10 mins, turning halfway, until crisp. Set aside to cool. Heat the grill to high.
• Mix the yogurt with the smoked paprika and some seasoning, then spoon the yogurt mixture over the salmon. Place fillets on the same baking sheet, lined with parchment, and put under the grill for 8-10 mins until the fish is blackening in places, and flakes into big chunks.
• While the salmon is cooking, whisk the remaining olive oil with the lime zest and juice to make a dressing, season, then toss the remaining salad ingredients in the dressing. Tip onto a plate, top with the salmon chunks and tortilla chips and serve.

MEXICAN STREET CORN SALAD

Steps:

• Remove corn from cob using a sharp knife. You should have about 6 cups.
• Melt Country Crock® Spread in large non-stick skillet over high heat. Add corn and salt and cook until slightly charred, about 5 minutes, stirring frequently. Be careful not to overcrowd skillet or corn will steam. If necessary, char corn in 2 batches. Add jalapeno, garlic, and cumin and cook 1 minute.
• Stir in remaining ingredients. Serve warm or room temperature. Garnish with additional cilantro and Cotija cheese if desired.