Mexican Chip Salad Recipes

EVERYDAY MEXICAN SALAD

Steps:

• Whisk all ingredients together in a bowl (or shake together in a mason jar) until combined. Use immediately or refrigerate in a sealed container for up to 3 days.
• Combine all ingredients in a large salad bowl, drizzle evenly with the salad dressing, and toss until evenly combined. Serve immediately and enjoy!

MEXICAN SALAD

Steps:

• Layer lettuce, beans and tomatoes in large bowl.
• Mix salsa and sour cream until blended; spread over salad to edge of bowl. Sprinkle with cheese and onions. Refrigerate several hours.
• Sprinkle with chips just before serving; toss lightly.

MEXICAN SALAD

Steps:

• For the dressing: Mix together the mayonnaise, milk, sour cream, parsley, cilantro, chili powder, cumin, hot sauce, garlic and salt and pepper to taste in a medium bowl. Set aside.
• For the salad: Prepare a grill pan or grill for medium-high heat. Grill the corn until nice and golden, with good grill marks on the kernels, 10 to 12 minutes. Allow to cool a bit, then cut the kernels off the cobs.
• Add all the salad ingredients to a bowl in layers: first the lettuce, followed by the tomatoes, corn, red onions, cheese and tortilla chips.
• Pour the dressing into a small serving bowl and serve alongside the salad.

MEXICAN CHIP SALAD

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned completely, 5 to 7 minutes; drain and discard grease. Return beef to heat.
• Stir kidney beans into ground beef; cook and stir until beans are hot, 2 to 3 minutes.
• Toss lettuce, Cheddar cheese, salsa, salad dressing, and tortilla chips in a large bowl; add ground beef mixture to the lettuce mixture and toss.

MEXICAN CHICKEN SALAD

Steps:

• For the dressing, in a small bowl combine the apple cider vinegar, honey, cumin, chili powder, 1/4 teaspoon salt, and cayenne pepper, and mix well with a wire whisk; set aside.
• If you are making the salad components ahead of time, refrigerate this dressing.
• Heat the olive oil in a 12" skillet. Sprinkle the chicken with 1/2 teaspoon salt, then saute it in the skillet with the minced garlic, stirring frequently, until it is cooked through to 165 F , about 5 to 7 minutes.
• Combine the cooked chicken, corn, red onion, tomatoes, black beans, and red bell peppers in a large bowl.
• Stir in the apple cider vinegar dressing.
• Cover and chill this mixture for at least 1 hour. (we usually prepare the chicken and vegetable mixture up to this point and chill it until the next day.)
• When you are ready to eat, combine the chicken mixture with the lettuce in a pretty salad bowl.
• Serve the salad along with the avocados, cheese, tortilla chips, sour cream, and salsa. Each diner garnishes his own salad as desired.

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 SALAD

Steps:

• In a bowl, mix first 4 ingredients together until well tossed and combined.
• Add corn chips avoiding heavy mixing to keep from crushing the chips.
• Toss in Catalina dressing with hot salsa (if using) just before serving or serve it/them separately to taste.