Mexican Fiesta Salad
 
Prep time
Total time
 
Author:
Recipe type: Dinner
Serves: 2-4
Ingredients
  • 1 lb diced cooked chicken or lean ground beef
  • 1 teaspoon chili powder, to taste
  • ½ teaspoon ground cumin
  • 1 can (14 oz) kidney beans, drained and rinsedDressing:
  • 6 Tablespoons ketchup
  • 6 Tablespoons cider vinegar
  • 6 Tablespoons extra virgin olive oil
  • 3 teaspoons Worcestershire sauceSalad Ingredients:
  • 1 head of leaf lettuce, torn into pieces
  • 1 cup cherry tomatoes, halved
  • ½ cup celery, chopped
  • ½ cup red bell pepper, chopped
  • ½ cup green onion (scallions), chopped
  • ½ cup sharp cheddar cheese, grated
  • Baked tortilla chips, crushed (optional)
Instructions
  1. Cook meat & drain well. (Be sure chicken is diced.)
  2. Remove pan from heat.
  3. Add chili powder, cumin, and kidney beans to the pan. Mix well and set aside.
  4. In a small bowl, combine ingredients for the dressing.
  5. Pour over meat mixture.
  6. Cover and cook on low heat to blend flavors, about 5 minutes.
  7. Chill, 30 min to 1 hour.
  8. Just before serving, combine salad ingredients in a large bowl. Toss in meat mixture.
  9. Top with crushed tortilla chips, if desired.
Recipe by Proven Nutrition For Kids at https://provennutritionforkids.com/mexican-fiesta-salad/