by Jose Garces
View ProfileAre you looking for a fresh and flavorful salad that will transport you to the streets of Mexico City? Look no further than this Chilango Chopped Salad. The vibrant salad features a base of mixed greens topped with tender rajas (roasted poblano peppers), cranberries, black beans, cotija, cilantro, and chayote (a type of squash native to southern Mexico), while hard-boiled eggs add extra protein. And the tangy tomato-cumin-lime vinaigrette ties all the flavors together with a zesty kick.
Nutritional facts
Protein
15g
Carbs
29g
Calories
400
Fat
27g
Ingredients
Canola and Olive Oil Blend, Mixed Greens, Canned Black Beans, Plum Tomato, Red Wine Vinegar, Cumin, Cherry Tomato, Cilantro, Gum, Xanthan, Garlic, Egg, Sugar, Kosher Salt, Cotija Cheese, Monosodium Glutamate, Poblano Peppers , Lime Juice, Dried Cranberries, Chayote Squash
Reviews
3.9
Based on 126 reviews
Iron Chef, father, husband, James Beard Award-winner, entrepreneur, and food innovator, Chef Jose Garces is known as a leading culinary authority of Spanish and Latin-American food.
From the Spanish tapas at Amada, his first restaurant, to the playful Japanese street food at Okatshe in Atlantic City, Chef Garces continually pushes the boundaries of culinary excellence.
While he maintains his successful career owning and operating full-service restaurants, Chef Garces is also looking toward the future, with an increased focus on bringing restaurant-quality experiences to the homes and businesses of culinary enthusiasts in new and interesting ways. From enhanced home delivery options and virtual online cooking demos, to live online cooking classes, Chef Garces is excited to connect with both fans of his work on television, as well as the home cook who’d like to experience “chef life” in their own kitchen.
As a child of immigrants and a leader in the diverse and inclusive hospitality industry, the wellbeing of his community in Philadelphia has always been dear to Chef Garces’ heart. To help provide ongoing and actionable assistance to the immigrant community, Chef Garces co-founded The Garces Foundation in 2011. The Garces Foundation provides services, including community health days, English language skills classes that target the restaurant industry, and most recently, an increased focus on procuring and providing food supplies to the food insecure.
Chef Garces is the author of two cookbooks, Latin Evolution and The Latin Road Home, published by Lake Isle Press.
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