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Santa Fe Chicken Salad Dressing Recipe

Santa Fe Chicken Salad Dressing Recipe

Santa fe chicken salad with a Southwestern flair. Crispy greens with marinated fajita-seasoned chicken strips and the crunch of tortilla chips served with pico de gallo, sour cream and guacamole.

Ingredients:

  • 1 boneless chicken breast
  • mixed salad greens
  • crushed tortilla chips
  • sour cream
  • guacamole

Pico de Gallo:

  • 3 large tomatoes, diced
  • 1 large onion, diced
  • 2 tablespoons diced jalapenos
  • 2 teaspoons salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup fresh chopped cilantro
  • 1 tablespoon olive oil
  • 1 tablespoon white vinegar

Marinade:

  • 2 tablespoons gold tequila
  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons freshly squeezed orange juice
  • 1 teaspoon fajita seasoning mix
  • 3/4 teaspoon minced fresh
  • jalapeno pepper (seeded)
  • 3/4 teaspoon minced fresh garlic
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper

Mexi-Ranch Dressing:

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon milk
  • 2 teaspoons minced tomato
  • 1/2 teaspoon white vinegar
  • 1 teaspoon minced canned
  • jalapeno slices
  • 1 teaspoon minced onion
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon Tabasco pepper sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon dried dill weed
  • 1/8 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon cumin
  • 1/8 teaspoon chili powder
  • 1 dash garlic powder
  • 1 dash freshly-ground black pepper

Description:

1. Prepare pico de gallo: In small bowl, combine all ingredients; mix well; cover and refrigerate overnight.

2. Place all marinade ingredients in resealable plastic bag or in non-reactive baking pan; add chicken, turn to coat. If using a pan, cover. Refrigerate over night, turning chicken in marinade occasionally.

3. When ready to cook chicken, preheat grill. Remove chicken from marinade; discard marinade. Season both sides of chicken with fajita seasoning. Place on hot grill and grill until done and juices run clear.

4. Meanwhile, prepare Mexi-ranch dressing: In small bowl, combine all ingredients and mix well. Cover and refrigerate.

5. Prepare a plate of your favorite greens. Place a ramekin of sour cream, a ramekin of pico de gallo and a ramekin of guacamole on plate. Top salad with chicken.

6. Garnish with chopped scallions and crushed tortilla chips. Serve with Applebee’s Mexi-Ranch Dressing.

Serves 1

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