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Chicken, Ham, and Cheese Salad |
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Serves: 4
Print this Recipe
(Ensalada de Pollo, Jamón, y Queso Cazadores)
Category: Salads with Meat, Poultry, or Fish
On the menu at Restaurant Cazadores in the colonial city of Zacatecas this Chef 's Salad was the house specialty. It was attractively arranged and certainly large enough for a whole meal. At home I arrange the salad on a large platter for self-service.
Basic Vinaigrette
4 cups shredded or chopped lettuce, such as romaine, red or green leaf, or a mix
1 cup shredded cabbage
2 jarred pickled jalapeño peppers (en escabeche), seeded, veins removed, and finely chopped
2 medium tomatoes, seeded and diced
1 cup cooked diced deli-style smoked ham
1 cup cooked diced chicken
1/2 cup shredded yellow cheese, such as cheddar cheese
1/2 cup shredded white cheese, such as Monterey Jack cheese
1/2 medium white onion, very thinly sliced
Prepare the vinaigrette. In a large bowl toss the lettuce, cabbage, and chopped chiles with just enough dressing to lightly coat the greens. Mound on a serving platter. Arrange the remaining ingredients, except the cheeses and onion, on the platter. Drizzle the remaining dressing over the top and scatter the cheeses and onion over all. Serve cold.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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