Santa Fe Chicken Salad With Spicy Ranch Dressing 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

Steps:

• In a gallon size plastic bag or 9x9 baking dish, mix together the mayonnaise and Italian dressing. Place chicken in mixture and marinate overnight in the refrigerator.
• Chop, wash, and dry the iceberg and romaine lettuce. Mix and divide among four dinner-size plates. Divide and place the tomato and green onions among the plates. Sprinkle the top of each salad with shredded cheese.
• Remove chicken from marinade and grill or broil until cooked. While chicken is cooking, cut tortillas into three thick strips and cut each strip into 'matchsticks'. Place on a cookie sheet and put under broiler until golden brown. Let cool. Cut the chicken into strips and divide among plates. Top with tortilla 'crispies'.
• To prepare the dressing, combine the salsa and ranch dressing in a blender and mix until smooth. Pour over each salad.

SANTA FE SALAD WITH JALAPEñO RANCH DRESSING

Steps:

• Heat oil inside a large pan over medium-high heat. Season chicken breasts with taco seasoning and cook the first side for 6 minutes and flip, cooking the other side for another 5 minutes, until the internal temperature has reached 165F. Remove from pan and set aside.
• In a large bowl or serving platter, place chopped lettuce. Top with black beans and corn.
• Chop chicken breasts and distribute over salad. Top with cherry tomatoes, shredded cheese, and avocado.
• Drizzle with Jalapeño Ranch Dressing and serve.

LEFTOVER CHICKEN SANTA FE SALAD

Steps:

• Mix dressing together in a large bowl.
• Add chicken,beans,corn,and salad greens and toss well to coat.
• Place about a small handful of tortilla chips (approx 1 cup) onto 4 serving plates, then portion out the salad on top.
• Place a dollop of sour cream on top of each and sprinkle with some shredded cheese.

SANTA FE CHICKEN SALAD WITH SPICY RANCH DRESSING

Steps:

• Heat grill to medium heat.
• Sprinkle both sides of chicken with black pepper; grill 6 to 8 min. on each side or until done (165ºF).
• Meanwhile, mix dressing, hot sauce and lime juice until blended; refrigerate until ready to use.
• Place lettuce on serving plate. Top with red peppers, beans, jicama and corn.
• Slice chicken; add to salad. Sprinkle with cheese. Drizzle with dressing mixture just before serving.

SANTA FE CHICKEN SALAD WITH TANGY LIME DRESSING

Steps:

• Season the chicken breast with salt and pepper to taste and sprinkle with the taco seasoning. Let stand at room temperature for about 1 hour.
• Preheat the grill to medium and cook the chicken breast about 8 minutes per side or until internal temperature reaches 165 degrees. Remove from heat, cover loosely with foil and allow to rest for 10 minutes before slicing.
• While the chicken cooks, place the corn on the grill and cook on all sides, turning every 3-4 minutes or until blackened. Remove from heat and cut the corn from the cob when cool enough to handle.
• Place the lettuce, green onions, cherry tomatoes, black beans, roasted corn, avocado, and cheddar cheese in a large bowl. Toss together gently, and serve on plates. Top with the chicken and tortilla strips.

CHILI'S SANTA FE CHICKEN SALAD

Steps:

• Rub chicken cutlets with olive oil and taco seasoning. Heat a large skillet over med-high heat and cook chicken for 3-4 minutes per side until cooked through. Set aside and let cool, then slice chicken thinly.
• Meanwhile, mix together ingredients for santa fe sauce.
• When ready to serve salad, toss lettuce with ranch dressing, then top with sliced chicken, avocado, pico de gallo, cilantro and tortilla strips. Drizzle santa fe sauce overtop then serve and enjoy!

SANTA FE CHICKEN SALAD

Steps:

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

SANTA FE SALAD DRESSING

Steps:

• Blend all ingredients together and chill for an hour to marry flavors.