Best Santa Fe Chicken Salad Applebees Recipes
CHILI'S SANTA FE CHICKEN SALAD RECIPE
This Copycat Chili's Santa Fe Chicken Salad is loaded with tasty ingredients. Grilled chicken pairs with pico, tortilla strips, and a homemade Santa Fe sauce that will quickly become your favorite homemade topping! Perfect meal prep recipe or easy weeknight dinner.
Provided by Jesseca
Categories Dinner Recipes
Number Of Ingredients 14
Steps:
- Whisk mayonnaise, lime juice, chili powder, paprika, and onion powder in a small bowl until combined.
- Season with salt and pepper to taste.
- Set aside until ready to use.
- Grill the chicken. I have a few fantastic grilled chicken recipes here and here OR you can find frozen grilled chicken strips in the freezer section of most grocers.
- Combine the romaine, picco, avocado, cilantro, and lime in a large bowl.
- Top with grilled chicken and sprinkle with tortilla strips.
- Drizzle with Santa Fe Sauce and Ranch.
- Toss to combine and serve.
Nutrition Facts : ServingSize 1 g, Calories 573 kcal, Carbohydrate 23 g, Protein 33 g, Fat 42 g, SaturatedFat 7 g, Cholesterol 114 mg, Sodium 789 mg, Fiber 11 g, Sugar 4 g, UnsaturatedFat 33 g
SANTA FE CHICKEN SALAD (APPLEBEE'S)
Do not let the list of ingredients keep you from making this salad. Most of the ingredients are for the marinade and salsa which should be made the day before and refrigerated. The remaining ingredients are the salad and side items. It is super quick to throw together the next day and tastes awesome. The tequila-lime chicken is outstanding on its own and you may want to make extra Pico de Gallo to keep in the fridge. I have adapted this recipe from a former Applebee's employee. The recipe is scaled down for one serving, so adjust for more servings. Cooktime is marinade time.
Provided by NcMysteryShopper
Categories Chicken Breast
Time 12h15m
Yield 1 serving(s)
Number Of Ingredients 26
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.
Nutrition Facts : Calories 717.9, Fat 51.9, SaturatedFat 14.3, Cholesterol 135.8, Sodium 2352.1, Carbohydrate 27.1, Fiber 5.6, Sugar 11.5, Protein 39.7
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