SANTA FE CHICKEN SALAD

SANTA FE CHICKEN SALAD image

Yield 4-6 servings

Number Of Ingredients 14

Ingredients

1/2 c olive oil
1/2 c red wine vinegar
3 T chili sauce
1 t hot pepper sauce
6 c romaine lettuce, torn in large pieces, several leaves left whole
1 bunch radishes, washed and sliced
5 green onions, cut into 1/4-inch lengths, greens included
15 1/2-oz can red kidney beans, drained
1 red bell pepper, seeds removed, cut into rings
8-oz bag corn tortilla chips
2 c leftover cooked chicken meat, shredded
1 avocado, sliced into wedges
2 tomatoes, cut into wedges
1 can sliced beets, drained

Steps:

In a small bowl, mix together olive oil, chili sauce, and hot pepper sauce, to make chili vinaigrette sauce. Line a large serving bowl with whole romaine leaves. In a separate mixing bowl, toss together remaining lettuce, radishes, green onions, kidney beans, pepper and tortilla chips; place in serving bowl. Place chicken on top in center of salad, and garnish with alternating tomato wedges, avocado slices and sliced beets. Serve with vinaigrette on the side.

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