Put a taco shell in each of 2 salad dishes, or arrange taco chips in the bottom. You
can stick taco chips around the edges after the salad is in the dishes.
Put a layer of hot refried beans in the bottom, and a layer of heated chicken on top
of that, topped with a layer of shredded cheese and wait to allow it to melt some.
On the cheese add layers of lettuce, tomato, onion and Ro-Tel corn to taste.
Sprinkle more cheese on top. Garnish with a dollop of sour cream and a dollop of
guacamole to taste. Add some tomato salsa if desired.
|The Salad Chef presents ...
at The Fatted Café
2 taco shells, or Taco chips, arranged in 2 salad dishes
1 boneless, skinless chicken breast half, roasted ahead
(slow roasted, then pulled apart, shredded)
Shredded cheese, Monterey Jack
or Kraft's 4-Cheese Mexican Mix
Iceberg lettuce, sliced thin
Tomato, diced small
Sweet onion, diced small
Ro-Tel Corn (a can of whole kernel corn
and a can of Ro-Tel, heated together)
Tomato salsa, optional