Best Chip Salad Recipes

FIESTA CORN CHIP SALAD

Steps:

• In a large bowl, combine the corn, cheese, red pepper, mayonnaise, salt and pepper. Chill until serving. Just before serving, stir in corn chips. If desired, sprinkle with cilantro.

POTATO CHIP POTATO SALAD

Steps:

• Place the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat, then immediately reduce the heat to a gentle simmer and cook until the potatoes are tender, about 10 minutes.
• Meanwhile, mix the celery and onions in a bowl, then season with salt and set aside.
• In a medium bowl, combine the mayonnaise, relish, mustard, parsley and pepper to taste. Combine the celery mixture with the mayo mixture. Let this dressing sit for 20 minutes while the potatoes are cooking so the flavors can marry.
• Drain the potatoes and transfer to a large bowl. Immediately add the vinegar and toss gently using a rubber spatula so the potatoes absorb all that vinegar flavor.
• While the potatoes are still warm, add the dressing and gently fold to combine. Adjust the seasonings.
• Spread half of the potato salad in an 8-inch square baking dish. Top each quadrant of the potato salad with 1 cup of each flavor potato chip so you have a different flavor in each quadrant. Plop the remaining potato salad over each quadrant. Lightly spread with the back of a large spoon. Top each quadrant with the remaining crushed chips and serve immediately.

YUMMY CORN CHIP SALAD

Steps:

• For dressing, place first 7 ingredients in a blender. Cover; process until smooth. Stir in poppy seeds., Place salad ingredients in a large bowl; toss with dressing. Serve immediately.

BBQ POTATO CHIP-CRUSTED SALMON WITH WATERCRESS SALAD

Steps:

• For the salmon: Preheat the oven to 450 degrees F.
• Line a baking sheet with parchment paper and place the salmon in the center skin-side down. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Spread the Dijon evenly on the flesh side of the salmon.
• In a food processor, combine the BBQ chips, sugar, chili powder, scallions, garlic and lime zest and pulse until combined and the consistency of coarse bread crumbs. Press the mixture onto the mustard on the flesh side of the salmon.
• Bake until the chip mixture is golden brown and crunchy, about 15 minutes.
• For the salad: In a large bowl, whisk together the honey, vinegar, lime juice and jalapeno. While whisking, drizzle in the olive oil. Add the watercress, mango and onions and season with salt and pepper, tossing to coat.
• Place the salad on a plate with the salmon and garnish the salad with the almonds.

CORN CHIP SALAD

Steps:

• In a large skillet over medium heat, cook ground beef until evenly browned. Drain fat and set aside to cool.
• In a large bowl, mix together the ground beef, lettuce, tomatoes, onion, Cheddar cheese, Jack cheese and kidney beans. Cover and chill for at least an hour.
• Right before serving, add the dressing and corn chips and toss until evenly coated.

CHIP'S SALAD

Steps:

• Mix all salad ingredients above, except eggs and cheese, in bowl.
• Let sit, covered, for 30 min - 1 hour.
• Just before serving, add eggs, cheese (and meat if applicable).
• Toss with dressing.

ARUGULA, AVOCADO, PAPAYA AND JICAMA SALAD WITH POMEGRANATE DRESSING AND TORTILLA CHIP CROUTONS

Steps:

• Whisk together the pomegranate molasses, lime juice, honey and lime zest in a small bowl and season with salt and pepper; slowly whisk in the oil until emulsified.
• Combine the arugula, avocados, papaya, jicama and some salt and pepper in a large bowl and toss to combine. Add the tortilla chips, and then pour some of the dressing around the sides of the bowl. Toss to combine, taste and add more dressing the same way if desired.

MEXICAN CHIP SALAD

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned completely, 5 to 7 minutes; drain and discard grease. Return beef to heat.
• Stir kidney beans into ground beef; cook and stir until beans are hot, 2 to 3 minutes.
• Toss lettuce, Cheddar cheese, salsa, salad dressing, and tortilla chips in a large bowl; add ground beef mixture to the lettuce mixture and toss.

CORN CHIP SALAD

Steps:

• Chop lettuce and set aside.
• Hard boil, peel and chop the eggs and fry and crumble bacon. (I do this ahead of time).
• Mix dressing ingredients together: set aside.
• Just before serving, toss: eggs, bacon, cheese, chips, lettuce and dressing ingredients.
• Serve and enjoy.

TORTILLA CHIP TACO SALAD

Steps:

• Combine salsa, mayonnaise, and sour cream in a small bowl.
• Cover and refrigerate until ready to serve.
• Toss together the lettuce, tomatoes, turkey, cheese, olives, and avocado in a large bowl.
• Add salsa dressing and toss, being careful not to mash avocado cubes.
• Top with crushed tortilla chips.

FRITO CHIP TACO SALAD

Steps:

• Brown ground beef over medium-high heat until cooked through. Drain off excess grease.
• Add the taco seasoning mix to cooked beef according to package directions. Stir in until well combined.
• In a large bowl combine the seasoned beef, frito chips, cheese and tomatoes.
• Line 6 plates with the romaine lettuce.
• Top with the meat/chip mixture.
• Then top each salad plate with olives, onion and avocado.
• Drizzle French dressing over each salad.

SOUTHWESTERN CORN CHIP SALAD

Steps:

• In a serving bowl or platter, toss together the chips, lettuce, cheese, beans, tomato, salad dressing, onions and chilies. Top with avocado. Serve immediately.

WESTERN SALAD DRESSING ONION CHIP DIP

Steps:

• Mix all ingredients together and beat with a mixer until whipped. Add enough Western Dressing to your taste.

NACHO CORN CHIP SALAD

Steps:

• In a medium bowl, mix together the tortilla chips, tomato, green onion, mushrooms, and hard-cooked egg. Stir in mayonnaise, and season with salt and pepper. Serve immediately.

CORN CHIP AND KIDNEY BEAN SALAD

Steps:

• Combine ingredients and toss with Catalina dressing.
• Serve immediately as this salad is not a keeper.

CORN CHIP TACO SALAD

Steps:

• Season meat with taco seasoning according to package directions.
• Chill meat in refrigerator for 20 minutes.
• Mix all ingredients in a large bowl. Can be served with sour cream.

CRUNCHY POTATO CHIP-CHICKEN SALAD SANDWICH

Steps:

• Combine first 6 ingredients.
• Fill bread slices with spinach, chicken salad and potato chips to make 2 sandwiches.

CRUNCHY POTATO CHIP-CHICKEN SALAD SANDWICH

Steps:

• Combine first 6 ingredients.
• Fill bread slices with spinach, chicken salad and potato chips to make 2 sandwiches.

GOAT CHEESE-BEET CHIP SALAD

Steps:

• Whisk 2 tablespoons each red wine vinegar and olive oil, 1/4 teaspoon kosher salt and a few grinds of pepper in a large bowl. Add 1 head chopped romaine lettuce, 1 thinly sliced halved Persian cucumber, 1/4 cup crumbled goat cheese and 1/4 cup chopped dill. Toss in 2 cups beet chips.

BBQ POTATO CHIP-CRUSTED SALMON WITH WATERCRESS SALAD

Steps:

• For the salmon: Preheat the oven to 450 degrees F.
• Line a baking sheet with parchment paper and place the salmon in the center skin-side down. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Spread the Dijon evenly on the flesh side of the salmon.
• In a food processor, combine the BBQ chips, sugar, chili powder, scallions, garlic and lime zest and pulse until combined and the consistency of coarse bread crumbs. Press the mixture onto the mustard on the flesh side of the salmon.
• Bake until the chip mixture is golden brown and crunchy, about 15 minutes.
• For the salad: In a large bowl, whisk together the honey, vinegar, lime juice and jalapeno. While whisking, drizzle in the olive oil. Add the watercress, mango and onions and season with salt and pepper, tossing to coat.
• Place the salad on a plate with the salmon and garnish the salad with the almonds.