How to make a Mexican chef salad

Not long ago, when visiting local restaurants, a healthy diet was not easy. Typical menu choices are mainly fried foods and most meats, accompanied by thick mashed mashed potatoes. If you really want a salad, it's usually covered with a thick fat dressing. Today, this trend has reversed. More and more restaurants are showing healthy meals and putting heart attack food on the back of the menu. Fortunately, we can still cook at home and eat whatever we want at any given moment. This salad is suitable for salads that care more about the taste than the number of calories.

Wash and rinse a large piece of iceberg lettuce, then tear it into small pieces and place in a large bowl.

You need 8 ounces of ham and 8 ounces of chicken for this salad. As long as it is not fried, you can cook it in any way you choose. Cut them into cut strands [very long, thin strips]. Lay these on your iceberg lettuce.

Wash and rinse 2 large tomatoes, 1 carrot, 1 celery, 2 green onions and 3 medium Serrano peppers. Cut the tomatoes in half, drain the juice, and cut into small cubes. Chopped carrots and chopped celery. Cut chopped green onion until you have about 1/4 cup worth. Remove the stems of the Serrano peppers and cut them into small pieces [be careful not to rub your eyes after chopping the Serrano peppers, they will be very hot!]. If the Serrano peppers are too hot for your taste, use jalapeno.

Pour the vegetables over the ham and chicken. Throw everything a few times.

The next part requires 2 cups of cheddar cheese. If you can afford it, I suggest you buy a higher quality cheese [this does not mean that you also need to spend a lot of money]. Tillamook is a great brand that costs just a few dollars more than a regular cheddar cheese. I prefer their medium cheddar cheese, but it depends on which type you buy. Cut 2 cups of cheddar cheese.

Heat 1 cup of whole milk in a large pan. Stir slowly in the chopped cheddar cheese and continue to stir until the cheese melts and the texture is smooth.

The final step is to pour the cheese sauce on the salad. Toss a few times and decorate with fresh cornflakes.

The ingredients listed are sufficient for the needs of 6 people.

meat

8 ounces of cooked chicken, chopped

8 ounces of cooked ham, chopped

vegetables

1 medium-thick iceberg lettuce, rinsed and torn into small pieces

1 chopped carrot

1 celery, chopped

2 large tomatoes, chopped

1/4 cup chopped green onion

3 medium serrano peppers, chopped

decoration

2 cups of cornflakes

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