Best Chicken Salad Santa Fe Recipes

SANTA FE CHICKEN SALAD

Steps:

• Make dressing/marinade. Whisk together olive oil, red pepper flakes, lime juice, garlic and cumin until emulsified.
• Place chicken breasts in a large resealable plastic bag. Pour about half of the lime dressing over the chicken, close bag and toss chicken to coat.
• Marinate 15 minutes. Meanwhile, heat 2 tablespoons vegetable oil in a medium skillet over medium heat. Cut tortillas in half, then slice the halves into ½"-thick strips. When the oil is shimmering and very hot, add the strips to the oil. Fry until crispy, about 2 minutes per side. Drain on paper towels and season immediately with salt.
• In a separate skillet, heat remaining vegetable oil over medium-high heat. Add chicken and cook for 6-8 minutes per side, until the chicken is cooked through. Let rest for 10 minutes before slicing.
• Assemble salad. Toss remaining ingredients in a large serving bowl. Top with cooked chicken and crispy tortilla strips then toss with dressing.

SANTA FE CHICKEN SALAD (APPLEBEE'S)

Steps:

• Combine marinade ingredients in a container with lid. Add Chicken and place in refrigerator overnight.
• Combine Pico de Gallo ingredients in a small bowl with lid and place in refrigerator overnight with chicken.
• Remove chicken from marinade and sprinkle with fajita seasoning. Grill skin-side down for about 5 minutes, turn and continue to grill for about 10 minutes or until chicken is cooked through. I use my George Forman grill with fantastic results (about 7 minutes).
• While the chicken is grilling combine ranch dressing with 2 Tablespoons of the Pico de Gallo. Set Aside.
• Prepare Garnishes.
• Toss salad greens with cheese and remaining Pico de Gallo (or less - to taste). Sprinkle with fried tortilla strips or lightly crushed tortilla chips.
• Cut chicken into strips and place on top of greens. Add Garnishes to plate.

SANTA FE CHICKEN SALAD

Steps:

• Place greens on serving plate.
• Top with chicken and corn.
• Drizzle with salsa, then dressing.