Ingredients
- boneless chicken, diced1 lb
- kidney beans1 lb
- salt1/2 tsp
- chili powder1 tsp
- onion, medium; chopped1
- tomatoes, medium; diced3
- lettuce, about half a large head; chopped1 lb
- cheddar cheese, grated1/4 lb
- thousand island dressing1 cup
- picante sauce, or to taste1/4 cup
- avocado, large; peeled and sliced1
- corn tortilla chips3/4 lb
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 13 steps
Bone and dice the chicken.
Heat a small amount of vegetable oil in a large frying pan until it starts to smoke.
Add the chicken cubes and fry over medium-high heat, stirring frequently, until they are browned (2–3 minutes).
To the chicken, add the drained kidney beans, salt and chili powder.
Reduce heat and simmer 10 minutes.
Chop the tomatoes, onion and lettuce.
Grate the cheese.
Toss them together in a salad bowl with the salad dressing and picante sauce.
Slice the avocado and add to the salad.
Break the tortilla chips into flakes and add to the salad.
Mix the cooked chicken and beans into the cold salad.
Decorate with extra chips and slices of avocado and tomato.
Serve immediately.
Broad classification · inferred Americas — Country unknown; only a broad area is inferred from ingredients/technique（evidence：corn tortilla chips、thousand island dressing）
