Santa Fe Chicken Salad
Ready In: 30-60 minutes
1 boneless chicken breast
mixed salad greens
crushed tortilla chips
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
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
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
Prepare pico de gallo: In small bowl, combine all ingredients; mix
well; cover and refrigerate overnight.
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.
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.
Meanwhile, prepare Mexi-ranch dressing: In small bowl, combine all
ingredients and mix well. Cover and refrigerate.
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.
Garnish with chopped scallions and crushed tortilla chips.
Serve with Applebee’s Mexi-Ranch Dressing.
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