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    You are in: Home / Recipes / Mexican Chef Salad Recipe
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    Mexican Chef Salad

    Average Rating:

     14 Total Reviews

    Showing 1-14 of 14

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    • on April 01, 2010

      I made this last night for dinner and we loved it. I didn't use the garbanzo beans, only since we didn't have any and I did add some avocado.....yum. We all loved this salad. I will make again, we love salads in the summertime. It was quick to fix and I almost have all the ingredients on hand always. Thank you for sharing this great salad.

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    • on February 04, 2010

      I modified this too much to really rate it, but we really liked what came out. I used steak strips rather than ground beef, a whole head of green leaf lettuce, didn't have olives, bell peppers, or corn chips, only used a couple ounces of shredded cheese, and only made half of the dressing (with a reduced fat olive oil mayonnaise) for the entire salad. It lowered the calorie count significantly, which was good for us.

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    • on January 10, 2009

      This was a great salad, has more ingredients than the usual Mexican salad has, this is a huge salad. We have had it for two meals and still have some left over. It would be great for a potluck.

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    • on September 05, 2008

      Delicious! This is a great Mexican salad. It is great for a quick weeknight meal. I love all the ingredients in this one and the dressing is outstanding - such wonderful flavor. Thanks for sharing.

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    • on July 19, 2008

      I made this last night for dinner and this was fantastic. I loved the dressing. I will definately be making this again! Thanks so much for posting!

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    • on February 02, 2008

      Fast and tasty supper salad! I made pretty much as written, adding a sliced avocado and jalapeno to the mix. We are not black olive fans so I subbed kalamatas. For the chips, I made Recipe #260763 and broke them up. The dressing was a great change and complemented the salad well. This will appear again at my house. Thanks for sharing your recipe!

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    • on September 23, 2007

      Loved this salad. I too left off the garbanzo beans (personal preference, but other than that made as it. I used about a tablespoon of chili powder and 1 tsp of cumin and 1/2 teaspoon garlic salt to get the flavor I was looking for. I also left the cumin out of the dressing (personal preference.) Thanks Bayhill and congratulations on the football win.

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    • on September 18, 2007

      We Loved it! I omited the garbanzo beans per request, and layered fried tortilla shells rather than the crushed chips-sort of like a quesadilla salad-we have had this twice this week-it's now a regular on our rotation! Thanks for posting, Di

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    • on July 05, 2007

      Delicious, hearty salad. The dressing was really fantastic. I loved the veggies and bean combination. I used a white onion in place of a red, but otherwise I made this just as written. Thanx for a great, simple salad meal. I'll make this again!

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    • on June 24, 2007

      Very nice salad. I left out the garbanzos and added some sliced jalapenos!!! The dressing was very good!

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    • on August 19, 2006

      This was SO yummy! The dressing was devine and my son ate so many chick peas from it I think he's going to explode. A keeper for sure! Perfect for a lazy weekend meal. We left out the olives and bell pepper and cooked the onion with the beef. YUM!

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    • on December 28, 2005

      This was a pretty good salad. First time I have had a Mexican salad with garbanzo beans in it. We liked the dressing. Thanks Bayhill. Bullwinkle

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    • on December 24, 2005

      This was a perfect quick and easy dinner on a warm Christmas Eve night...not too heavy and so quick to throw together. We also used your Salsa recipe #142062. Hubby didn't care for the dressing, so he just used the salsa itself, but everything else was fantastic! Thanks for a super recipe and congrats on winning the football pool!

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    • on November 19, 2005

      Tasty, easy to throw together. I left out he garbanzo beans (personal preferance). I'll be using this one again. Oh I also added a chopped avacodo. Thanks for sharing and again CONGRATS on your football pool win. (I still plan on your Chicken pot pie at some point)

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    Nutritional Facts for Mexican Chef Salad

    Serving Size: 1 (432 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 987.5
     
    Calories from Fat 544
    55%
    Total Fat 60.4 g
    93%
    Saturated Fat 23.7 g
    118%
    Cholesterol 141.1 mg
    47%
    Sodium 1557.7 mg
    64%
    Total Carbohydrate 68.8 g
    22%
    Dietary Fiber 11.7 g
    47%
    Sugars 8.9 g
    35%
    Protein 45.4 g
    90%
    Detailed Nutrition Values About Nutrition Info
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