This may seem like a repeat, but it's not. We had some leftover roast chicken, and since we'd both been feeling like we'd been eating a lot of heavy meals lately, we decided to use it in a lighter salad main dish.
We went through the refrigerator and found lettuce, tomatoes, avocado, mushrooms (hongos o champiñones en español) green onions and a bottle of French dressing. We went into the cupboard and discovered a can of kidney beans and a jar of pickled jalapeños. Finally, we decided to toast some tortilla strips, toss everything together with the leftover roast chicken, and call it a Mexican Chef Salad.
The picture you'll see doesn't do it justice because you can't see all of the ingredients tossed together, but it was muy buena. We'd been eating spicy CHILE VERDE for several meals before the salad, so the addition of the pickled jalapeños was just enough spice added to a meal that we enjoyed because of its simplicity, its vegetable content, and the opportunity to clean out the refrigerator and the cabinets a little!
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