A hearty salad! Serves 4 (can be made as one huge salad on a platter or 4 large individual salads)

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Yields1 Serving

Vinaigrette
  cup veg. or canola oil
  cup rice wine vinager
 1 tsp sugar
Tortilla Chip Layer
 1 tortilla chips
 2 cups refried beans
 2 cups shredded chicken
 2 cups guacomole
Salad
 1 iceberg lettuce
 4 shredded or diced cooked chicken
 2 ripe tomatoes, diced
 1 scallions, diced
 1 jalapeno, minced
 8 oz frozen green peas, thawed
 1 ¼ cups Parmesan cheese
 for serving

Make Vinaigrette
1

Combine oil, vinegar and sugar in a bowl, mix well to combine. Set aside.

Make Salad
2

Combine lettuce, peas, 1 cup of Parmesan cheese, jalapenos, green onions and tomatoes in a large bowl. Set aside.

Prepare Bottom Layer
3

Turn on broiler.
Heat the refried beans in a pan and add a Tbls. of water to thin them; combine well and heat until just barely simmering.
On a large oven-proof platter, or on 4 individual plates, place a solid layer (some will overlap) of Tortilla chips. Spread the refried beans as evenly as possible over the chips. Top with the shredded cheddar cheese and place under the broiler until cheese melts. Remove from oven and assemble.

4

Turn on broiler.

5

Heat the refried beans in a pan and add a Tbls. of water to thin them; combine well and heat until just barely simmering.

6

On a large oven-proof platter, or on 4 individual plates, place a solid layer (some will overlap) of Tortilla chips.

7

Spread the refried beans as evenly as possible over the chips.

8

Top with the shredded cheddar cheese and place under the broiler until cheese melts. Remove from oven and assemble.

To Assemble the Mexican Salad:
9

Mix the dressing until well combined. Then dress the salad mixture, starting with 1/3 of the vinaigrette and adding more as you feel needed.

10

Top the melted cheese with guacamole. Then, mound the salad on top of the Tortilla layer. Sprinkle with the remaining finely grated cheese. Serve and enjoy! (pass the salsa!!)

Ingredients

Vinaigrette
  cup veg. or canola oil
  cup rice wine vinager
 1 tsp sugar
Tortilla Chip Layer
 1 tortilla chips
 2 cups refried beans
 2 cups shredded chicken
 2 cups guacomole
Salad
 1 iceberg lettuce
 4 shredded or diced cooked chicken
 2 ripe tomatoes, diced
 1 scallions, diced
 1 jalapeno, minced
 8 oz frozen green peas, thawed
 1 ¼ cups Parmesan cheese
 for serving

Directions

Make Vinaigrette
1

Combine oil, vinegar and sugar in a bowl, mix well to combine. Set aside.

Make Salad
2

Combine lettuce, peas, 1 cup of Parmesan cheese, jalapenos, green onions and tomatoes in a large bowl. Set aside.

Prepare Bottom Layer
3

Turn on broiler.
Heat the refried beans in a pan and add a Tbls. of water to thin them; combine well and heat until just barely simmering.
On a large oven-proof platter, or on 4 individual plates, place a solid layer (some will overlap) of Tortilla chips. Spread the refried beans as evenly as possible over the chips. Top with the shredded cheddar cheese and place under the broiler until cheese melts. Remove from oven and assemble.

4

Turn on broiler.

5

Heat the refried beans in a pan and add a Tbls. of water to thin them; combine well and heat until just barely simmering.

6

On a large oven-proof platter, or on 4 individual plates, place a solid layer (some will overlap) of Tortilla chips.

7

Spread the refried beans as evenly as possible over the chips.

8

Top with the shredded cheddar cheese and place under the broiler until cheese melts. Remove from oven and assemble.

To Assemble the Mexican Salad:
9

Mix the dressing until well combined. Then dress the salad mixture, starting with 1/3 of the vinaigrette and adding more as you feel needed.

10

Top the melted cheese with guacamole. Then, mound the salad on top of the Tortilla layer. Sprinkle with the remaining finely grated cheese. Serve and enjoy! (pass the salsa!!)

Topopo Mexican Salad