This recipe is one of my mother’s. She sent me the description below in an email, and I still refer to it almost every time I make the salad. I’ve tried many variations, including grilled chicken, bacon (as end pieces are hard to find in the Midwest), and – in a terrible pinch – Salsa Ranchera and El Pato instead of Salsa Carcera.
ASPEN VILLAGE SALAD – from Colorado Cache Cookbook, The Junior League of Denver, Colorado
Poach gently in water some Free Range Chicken Breasts, and or Thighs. Just use your judgment as to how much. Poach them until they are thoroughly cooked, and then remove from broth. Cool chicken naturally in a bowl at room temp initially. Then break it into bite sized yummy pieces.
Hempler Bacon pieces, fry until cooked, not necessarily crisp, but again that’s your call. Amount = your choice too. Try to think of slightly less in amount of bacon than of chicken, approximately. Drain the bacon and set aside at room temp to rest. Then break it into bite sized pieces.
Prepare some nice greens of your choice, LOTS OF THEM. We had Romaine the night you were here. This is super good with some Spinach thrown in, or it can be mixed lettuces and kale if you desire. Anything is great, just make sure you have lots. Tear into bite sized pieces and set aside at room temp.
One typical sized can of Medium Sized Black Olives, drained. These should be the pitted kind for safety’s sake.
Place aside after draining, again at room temp.
Chop a nice sized Bermuda Onion into chunks. Little, big, it’s kind of your call also. I do them sort of medium usually. They could be rings and be really good too. Place the onions into a big salad mixing bowl, the bowl you will make the whole shindig in. Room temp, again.
Prepare several avocados into bite sized pieces and let them join onions in bowl. Your call as to how much.
Squeeze one half of a nice juicy Lemon over the onions and avocados in the bowl. Lightly toss. This helps the avocados right away so they don’t get brown too early.
Now got ahead and combine the chicken, bacon and olives into this bowl with the onions and avocados. Toss lightly, then squeeze the other half of the juicy Lemon over all of this and toss very lightly again. Now, chill the bowl and contents for a little while. Put the lettuce in it’s container into the fridge now too. You will now start making the dressing.
DRESSING:
One little can of Herdez Salsa Carcera…this is the table salsa with stewed tomatoes, cilantro and onions. It isn’t particularly course, it’s pretty liquidy. Use a big glass jar and put the whole can into the bottom.
Add about 2/3 of a pint of Sour Cream, stir.
Get out some ground Cumin and put a teaspoon in.
Get out some ground Garlic, (not salt) and put a teaspoon in.
Stir.
Add about the same amount of Best Foods Mayonnaise, as you did the sour cream…maybe a little less.
Add another teaspoon of Cumin.
Add another teaspoon of Garlic.
Stir. You’re there!
NOW, ASSEMBLE THE SALAD JUST BEFORE FOLKS ARE GOING TO EAT IT. BUT DON’T LEAVE IT IN THE FRIDGE FOR TOO LONG EITHER, IT DULLS THE FLAVORS.
Set the table, etc and bring out a big bowl of your favorite Tortilla Chips, some real nice salsa of your choice, and condiments for over salad, like pepper and stuff. Got any hot fresh Jalapenos? Go get ‘em!
Get out the bowl of meat and company, and the one of lettuce. Combine them by a layering and tossing method. Introduce the lettuce stuff in waves and then gently toss. Toss as gently and lightly as you can, so as not to break down the avocado pieces. You can also add a little more juicy Lemon if you would like during this tossing.
Take the dressing to the table and give people big plates for all the room they need. Dress individually as desired and Dig In!
The salad without the dressing on it stays nicely in the fridge for a leftover, but don’t leave it in a metallic bowl as it’s too acid-y for that. Glass keeper is good. Of course the olives and avocados get a little moist, but it is nice with a little room temp time & a light tossing to redistribute everything, the next day.
