Extreme Taco Salad
Serving Size / Yield
6 servings
Ingredients
- 6 C. torn lettuce
- 2 carrots, shredded
- 2 stalks celery, diced
- 1 C. cooked ham, cut into julienne strips
- 1 C. cooked chicken, cut into julienne strips
- 2 tomatoes, peeled, cored, and diced
- 3 Tbs. sliced green onion with tops
- 2 C. shredded sharp American cheese
- 2/3 C.milk
- 1/2 C. whole green chilies, seeded, rinsed, and chopped
- 3 Tbs. ripe olives, sliced and pitted
- 2 C. coarsely crushed tortilla chips
- taco sauce
Directions
In a large bowl, combine lettuce, carrot, and celery. Arrange ham, chicken, tomatoes, and green onion on top. In a heavy saucepan, combine cheese and milk. Cook and stir over low heat until cheese is melted and mixture is smooth. Stir in chilies and olives. Just before serving, pour sauce over salad. Toss lightly and serve at once. Pass tortilla chips and taco sauce to sprinkle on top.
