Santa Fe Chicken And Dressing Recipes

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SANTA FE CHICKEN



Santa Fe Chicken image

This is an adaptation of a recipe that I found on Dr. Weil's website. Great on the grill even though the original recipe called for broiling the meat. Cooking time includes marinating time.

Provided by LARavenscroft

Categories     Chicken Breast

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 9

3 limes, juice of
1/4 cup low sodium soy sauce
1 1/2 teaspoons extra virgin olive oil
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 1/2 teaspoons ground coriander
6 garlic cloves, minced
1 1/2 teaspoons honey
4 boneless skinless chicken breast halves

Steps:

  • Whisk together all ingredients except chicken.
  • Place the chicken breasts in a shallow baking pan and pour the marinade over the top.
  • Cover and refrigerate for at least 1 hour.
  • Grill over medium coals for about 10 minutes on each side.

SANTA FE CHICKEN SALAD WITH TANGY LIME DRESSING



Santa Fe Chicken Salad with Tangy Lime Dressing image

Santa Fe Chicken Salad with Tangy Lime Dressing is a fresh, hearty salad packed with black beans, roasted corn and tortilla strips tossed with a zesty lime dressing! {GF}

Provided by Marcie

Categories     Salads

Time 30m

Number Of Ingredients 14

2 skinless boneless chicken breasts (about 1 - 1.5 pounds)
3 teaspoons Homemade taco seasoning (or your favorite store bought seasoning)
4 cups romaine lettuce (chopped)
2 green onions (white and green parts, sliced)
1 cup cherry tomatoes (halved)
½ cup black beans (rinsed and drained (use canned or my [Easy Instant Pot Black Beans]))
1 large corn cob (husks and silks removed (or about 1 cup of thawed frozen corn))
1 avocado (seeded and diced)
Serve with grated cheese (fresh cilantro, lime wedges, and tortilla strips if desired)
6 tablespoons extra virgin olive oil
4 tablespoons fresh lime juice
2 teaspoons pure maple syrup (may substitute with honey)
2 teaspoons freshly chopped cilantro
salt and freshly ground black pepper (to taste)

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.

Nutrition Facts : Calories 452 kcal, Carbohydrate 25 g, Protein 17 g, Fat 34 g, SaturatedFat 6 g, Cholesterol 38 mg, Sodium 172 mg, Fiber 8 g, Sugar 6 g, UnsaturatedFat 26 g, ServingSize 1 serving

SANTA FE CHICKEN SALAD WITH SPICY RANCH DRESSING



Santa Fe Chicken Salad with Spicy Ranch Dressing image

Delicious grilled chicken isn't the only thing this salad has going for it. Enjoy a host of flavors in our Santa Fe Chicken Salad with Spicy Ranch Dressing.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 11

6 small boneless skinless chicken breasts (1-1/2 lb.)
1/2 tsp. ground black pepper
3/4 cup KRAFT Classic Ranch Dressing
1 Tbsp. hot pepper sauce
1-1/2 tsp. lime juice
8 cups loosely packed torn romaine lettuce
1-1/2 cups chopped red peppers
1 can (15 oz.) black beans, rinsed
1-1/2 cups peeled jicama strips
3/4 cup frozen corn, thawed
1 cup KRAFT Shredded Colby & Monterey Jack Cheeses

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.

Nutrition Facts : Calories 430, Fat 20 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 35 g

SANTA FE CHICKEN AND DRESSING



Santa Fe Chicken and Dressing image

Make and share this Santa Fe Chicken and Dressing recipe from Food.com.

Provided by Blue Peacock

Categories     One Dish Meal

Time 40m

Yield 5 serving(s)

Number Of Ingredients 11

3 cups cornbread stuffing mix
2 cups chopped cooked chicken
1 (4 1/2 ounce) can chopped green chilies, drained
1 teaspoon ground coriander
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 (8 3/4 ounce) can cream-style corn
1 cup sour cream
2 teaspoons ground cumin
1 cup shredded monterey jack cheese
tortilla chips (optional)
pico de gallo (optional) or chunky salsa (optional)

Steps:

  • Stir together first 5 ingredients in a large bowl; stir in soup and next three ingredients.
  • Spread in a lightly greased 2-quart shallow baking dish.
  • Bake, covered at 350 degrees for 25 minutes or until thoroughly heated.
  • Uncover and sprinkle evenly with cheese; bake 5 more minutes or until cheese melts.
  • Serve with tortilla chips and pico de gallo or chunky salsa, if desired.

Nutrition Facts : Calories 378.4, Fat 24.3, SaturatedFat 12.2, Cholesterol 82.3, Sodium 725.8, Carbohydrate 18.2, Fiber 1.2, Sugar 4, Protein 23.6

SANTA FE CHICKEN SKILLET



Santa Fe Chicken Skillet image

Cooking for the family doesn't have to be a daunting task. Our Santa Fe Chicken is an easy family-friendly dinner that can be done in less than an hour. Simply grab the ingredients you already have in your pantry, prep and toss them in your skillet, then watch delicious come together right before your eyes. This Santa Fe Chicken recipe is a balanced meal too, which is always the best kind of meal to serve up to those you love. What are you waiting for? Santa Fe Chicken Skillet is ready to deliver on delicious when you are.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 15

2 teaspoons ground cumin
2 teaspoons chili powder
3/4 teaspoon salt
1/2 teaspoon ground coriander
1 lb boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon vegetable oil
3/4 cup chopped red onions
1 small zucchini, cut in quarters lengthwise and into 1/4-inch slices
1/2 cup chopped red or orange bell pepper
1 cup frozen corn (from 12-oz package)
1 cup Progresso™ black beans, drained, rinsed (from 15-oz can)
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/4 cup crumbled queso fresco cheese
1/4 cup chopped fresh cilantro
Lime wedges, as desired

Steps:

  • In medium bowl, mix 1 teaspoon of the cumin, 1 teaspoon of the chili powder, 1/2 teaspoon of the salt and the coriander. Add chicken; stir to coat.
  • In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add chicken; cook 8 to 10 minutes, stirring frequently, until no longer pink in center (at least 165°F). Transfer to plate, and keep warm.
  • In same skillet, heat remaining 2 teaspoons oil over medium heat. Add onions, zucchini and bell pepper; cook 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
  • Stir in frozen corn, beans, chiles, cooked chicken, remaining 1 teaspoon cumin, remaining 1 teaspoon chili powder and remaining 1/4 teaspoon salt. Cook 5 to 7 minutes, stirring occasionally, until completely heated through.
  • Garnish with cheese and cilantro. Serve with lime wedges.

Nutrition Facts : Calories 330, Carbohydrate 27 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 6 g, Protein 33 g, SaturatedFat 2 1/2 g, ServingSize About 1 1/2 Cups, Sodium 1000 mg, Sugar 5 g, TransFat 0 g

EASY SANTA FE CHICKEN



Easy Santa Fe Chicken image

"My day is busy from start to finish," remarks Debra Cook of Pampa, Texas. "So this quick and meaty main dish is one of my menu mainstays. With its lovely golden color, it's pretty enough to serve to company or as a special Sunday dinner idea."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 9

1 large onion, chopped
1 tablespoon butter
1-1/4 cups chicken broth
1 cup salsa
1 cup uncooked long grain rice
1/8 teaspoon garlic powder
4 boneless skinless chicken breast halves (4 ounces each)
3/4 cup shredded cheddar cheese
Chopped fresh cilantro, optional

Steps:

  • In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes. , Turn chicken; cook 10-15 minutes longer or until a thermometer reads 165°. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

Nutrition Facts : Calories 339 calories, Fat 10g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 744mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 3g fiber), Protein 15g protein.

SANTA FE CHICKEN



Santa Fe Chicken image

Chicken and rice are dressed up with a zippy sauce for a complete meal that's ready in a dash. Garnished with fresh cilantro, it's a festive weeknight supper or special occasion menu. -Jon Carole Gilbreath of Tyler, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 large onion, chopped
1 to 2 tablespoons chopped seeded jalapeno pepper
1 tablespoon olive oil
1 garlic clove, minced
1-1/4 cups reduced-sodium chicken broth
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 cup uncooked long grain rice
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
3/4 cup shredded reduced-fat cheddar cheese
Minced fresh cilantro, optional

Steps:

  • In a large skillet, saute onion and jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes; bring to a boil. Stir in rice. , Sprinkle chicken with salt, pepper and cumin; place over rice mixture. Cover and simmer for 10-15 minutes on each side or until a thermometer reads 170°. , Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

Nutrition Facts : Calories 412 calories, Fat 11g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 966mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

SANTA FE CHICKEN AND STUFFING



Santa Fe Chicken and Stuffing image

Stuffing lovers will rejoice when you serve this delicious casserole that combines chicken, green chiles, corn and cornbread stuffing. Salsa and shredded cheese are added at the end to make this dish irresistible.

Provided by Allrecipes Member

Time 40m

Yield 4

Number Of Ingredients 8

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
1 cup milk
1 (8 ounce) can whole kernel corn, drained
1 (4 ounce) can chopped green chiles, drained
2 cups cubed, cooked chicken
4 cups Pepperidge Farm® Cornbread Stuffing
1 cup shredded Cheddar cheese or Monterey Jack cheese
¼ cup Pace® Chunky Salsa

Steps:

  • Stir the soup, milk, corn, chiles and chicken in a large bowl. Add the stuffing and mix lightly. Spoon the chicken mixture into a 2-quart shallow baking dish.
  • Bake at 350 degrees F for 25 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Sprinkle with the cheese.
  • Bake for 5 minutes or until the cheese is melted. Serve with the salsa.

Nutrition Facts : Calories 576.2 calories, Carbohydrate 66.5 g, Cholesterol 75.6 mg, Fat 21.6 g, Fiber 5.8 g, Protein 29.3 g, SaturatedFat 9.2 g, Sodium 2021.5 mg, Sugar 9.9 g

SANTA FE CHICKEN RECIPE



Santa Fe Chicken Recipe image

Take chicken casserole on a trip to the land of enchantment with our Santa Fe Chicken Recipe. This Santa Fe Chicken Recipe is easy, cheesy and spicy!

Provided by My Food and Family

Categories     Grains

Time 55m

Yield Makes 4 servings

Number Of Ingredients 9

2 cups instant white rice, uncooked
1 can (15 oz.) black beans, rinsed
1 yellow pepper, chopped
1 can (10-1/2 oz.) condensed cream of chicken soup
2 cups water
1/4 cup chopped fresh cilantro
4 small boneless skinless chicken breasts (1 lb.)
1/2 cup TACO BELL® Thick & Chunky Salsa
1 cup KRAFT Mexican Style Finely Shredded Four Cheese

Steps:

  • Heat oven to 400°F.
  • Combine rice, beans and peppers in 13x9-inch baking dish. Mix soup, water and cilantro; pour over rice mixture.
  • Top with chicken and salsa.
  • Bake 45 min. or until chicken is done (165°F), topping with cheese for the last 10 min.

Nutrition Facts : Calories 500, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 860 mg, Carbohydrate 65 g, Fiber 8 g, Sugar 3 g, Protein 33 g

SANTA FE CHICKEN AND STUFFING



Santa Fe Chicken and Stuffing image

Stuffing lovers will rejoice when you serve this delicious casserole that combines chicken, green chiles, corn and cornbread stuffing. Salsa and shredded cheese are added at the end to make this dish irresistible.

Provided by Allrecipes Member

Time 40m

Yield 4

Number Of Ingredients 8

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
1 cup milk
1 (8 ounce) can whole kernel corn, drained
1 (4 ounce) can chopped green chiles, drained
2 cups cubed, cooked chicken
4 cups Pepperidge Farm® Cornbread Stuffing
1 cup shredded Cheddar cheese or Monterey Jack cheese
¼ cup Pace® Chunky Salsa

Steps:

  • Stir the soup, milk, corn, chiles and chicken in a large bowl. Add the stuffing and mix lightly. Spoon the chicken mixture into a 2-quart shallow baking dish.
  • Bake at 350 degrees F for 25 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Sprinkle with the cheese.
  • Bake for 5 minutes or until the cheese is melted. Serve with the salsa.

Nutrition Facts : Calories 576.2 calories, Carbohydrate 66.5 g, Cholesterol 75.6 mg, Fat 21.6 g, Fiber 5.8 g, Protein 29.3 g, SaturatedFat 9.2 g, Sodium 2021.5 mg, Sugar 9.9 g

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