Thursday, May 12, 2016

Mexican everything salad

This recipe was a case of throwing together random ingredients from the fridge, with awesome results. The taste is similar to a loaded Taco, but lighter because of the high veggie ratio and lack of cheese. The 'dressing' takes the form of commercial pico de gallo and a can of refried beans. What could be easier?

I hadn't planned to blog about this dish and anyways, I was too busy chomping away and feeling pleased with myself to take a picture the day of. So this snap is from the next day when the greens were a little less perky.

Come summertime, if you find yourself with some leftover chicken, make this dish and spare yourself standing over a hot stove! This dish serves four.


To make, wash and shred 1/4 head of green cabbage and 1/4 head of iceberg lettuce. 
Peel, de-core and dice 1 ripe avocado. 
De-core and dice 1 red or yellow pepper
Finely slice 1 small bunch of green onions. 
Steam 1 cup of green beans until tender-crisp, then cut into 1" pieces. 
Shred 1-1/2 cups cooked chicken (I used leftover roast chicken). 
Finely dice 4 Piri Piri peppers (or substitute 1 jalapeño pepper). 
Wash and chop 1/2 cup cilantro. 

Place cabbage, lettuce, avocado, pepper, green onion, green beans, chicken and Piri Piri peppers in a large mixing bowl. Toss with one can refried beans and 1 small container of pico de gallo. 

Before serving, add the juice of two limes and 1-1/2 cups crushed Tostitos. 


  1. This looks really good. Sometimes random things put together are the best.

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