New Mexico Green Chile Salad
Monday, 26 May 2008
The versatility of canned green chile is demonstrated in this delicious salad.
At a glance
New Mexico Green
Mixed greens, such as Romaine, butter lettuce, or spinach
1 hard-boiled egg, peeled and sliced
1/4 cup canned green chile strips
1 chicken breast (boned and skinless), marinated in teriyaki sauce and grilled, and cut into 6 long, thin pieces
1/4 cup guacamole (or 4 ripe avocado slices)
2 tablespoons salsa of choice
6 tostada chips
1/4 cup cooked garbanzo beans
2 tablespoons chopped green onions
2 tablespoons diced tomatoes
Grated cheddar cheese for garnish
Place the greens on 2 plates and cover them with the hard-boiled egg slices. Place the chile strips and chicken strips alternately on top of the egg slices. To finish, scoop the guacamole on top, followed by the salsa on top of the guacamole. Crown each with 3 tostadas stuck into the guacamole. Sprinkle the salad with the beans, onions, and tomatoes and garnish with the cheese.
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