The quality of this picture does not match the quality of this meal. This is an old recipe that was given to me years ago by a woman I worked for in Denver, Colorado. She called it Mexican Chef Salad, but most people know it as TACO SALAD.One of the first times Javier had dinner with me when we were dating, I made him this dish not knowing what a real live Mexican would think about such a concoction. It's principle ingredients are lettuce, tomatoes, avocado, kidney beans, grated cheese, taco meat, and crushed tortilla chips in a thick red French dressing. Javier loved it once he was able to find some salsa and sprinkle it all over his salad before eating it. Over the years we have added chopped red onions, mushrooms, bell peppers, and have taken out the taco meat and added cooked chicken breast. We have also learned to make it light by using low-fat or homemade dressings, less cheese, and baked tortilla chips. To this day - and many years after that first dinner in my home - Javier still loves TACO SALAD and can't wait for the first robins of Spring to signal the beginning of salad season after a winter of soups.
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