Santa Fe Chicken Salad With Spicy Ranch Dressing Recipes

SANTA FE CHICKEN SALAD (APPLEBEE'S)

Santa Fe Chicken Salad (Applebee's) image

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

Ingredients

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 boneless chicken breasts, skin on or 1 boneless skinless chicken breast
1 small tomatoes, diced
1/2 small onion, diced
1 -2 teaspoon diced jalapeno (we like more!)
1/8 cup fresh cilantro (diced)
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1 teaspoon olive oil
1 teaspoon white vinegar
3 tablespoons ranch dressing (they use Naturally Fresh brand lo-fat)
tortilla chips (multi-colored or regular) or corn tortilla strips (multi-colored or regular)
chopped scallion, sprinkled on top
1 ounce sour cream (ramekin at 9 o'clock)
1 ounce guacamole (ramekin at 3 o'clock)
2 ounces pico de gallo, recipe above (ramekin at 12 o'clock)
3 -4 cups torn salad greens
1/8-1/4 cup shredded monterey jack cheese or 1/8-1/4 cup shredded cheddar cheese

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

SANTA FE SALAD WITH JALAPEñO RANCH DRESSING

Santa Fe Salad with Jalapeño Ranch Dressing image

Does your salad bowl need a little inspiration? If so, check out this Santa Fe Salad with Spicy Jalapeño Ranch Dressing! Easy to make and fresh.

Provided by Laura Fuentes

Categories Lunch

Time 19m

Number Of Ingredients 20

Ingredients

1 tablespoon oil, for cooking
2 teaspoons taco seasoning
1 pound chicken breasts
Two heads green lettuce, chopped
15 ounce can black beans, drained and rinsed
1 cup corn, thawed if using frozen
1 cup cherry tomatoes, halved
1/2 cup shredded cheddar cheese
1 avocado, diced
Jalapeño Ranch Dressing (see below)
3/4 cup mayonnaise
3/4 cup plain Greek yogurt
2 tablespoons lime juice
1 tablespoon olive oil
1/3 cup milk
1/3 cup chopped cilantro
2 garlic cloves
1/2 jalapeño, stemmed and seeded
1/4 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : ServingSize 1 salad bowl, Calories 350 calories, Sugar 3.9g, Sodium 509.5mg, Fat 16.8g, SaturatedFat 4.2g, TransFat 0.1g, Carbohydrate 24.9g, Fiber 9.8g, Protein 27.3g, Cholesterol 68.6mg

SANTA FE CHICKEN SALAD

Santa Fe Chicken Salad image

This Santa Fe chicken salad recipe from Delish.com gives taco salad a run for it's money.

Categories Santa Fe Chicken Salad chicken salad taco salad Mexican salad easy salad recipe

Time 30m

Yield 3-4 servings

Number Of Ingredients 16

Ingredients

1/4 c. extra-virgin olive oil
pinch of crushed red pepper flakes
1/4 c. lime juice
2 cloves garlic, minced
1/2 tsp. ground cumin
kosher salt
Freshly ground black pepper
3 tbsp. vegetable oil, divided
2 small corn tortillas
2 boneless, skinless chicken breasts
4 c. chopped romaine lettuce
1 c. black beans, drained
1 avocado, chopped
2/3 c. corn
1 c. Shredded Monterey Jack
1/4 c. Chopped cilantro

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.

CHILI'S SANTA FE CHICKEN SALAD

Chili's Santa Fe Chicken Salad image

This Santa Fe Chicken Salad is a Chili's copycat recipe loaded with spicy chicken, pico, avocado, cilantro, tortilla strips, ranch and Santa Fe sauce.

Provided by Taylor Stinson

Categories Main Course Salad

Time 30m

Number Of Ingredients 16

Ingredients

4 chicken cutlets
1 tbsp olive oil
1 tbsp taco seasoning
1 head romaine lettuce
1 avocado, sliced
1/2 cup pico de gallo ((store bought))
1/4 cup chopped cilantro
1/4 cup tortilla strips
2 tbsp ranch dressing
1/3 cup light mayo
1 tbsp lime juice
1 tbsp water
1/2 tsp chili powder
1/2 tsp paprika (smoked paprika is preferred)
1/2 tsp onion powder
Salt & pepper, to taste

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!

Nutrition Facts : Calories 438 kcal, Carbohydrate 18 g, Protein 39 g, Fat 24 g, SaturatedFat 4 g, Cholesterol 114 mg, Sodium 700 mg, Fiber 7 g, Sugar 6 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

Ingredients

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 SALAD DRESSING

Santa Fe Salad Dressing image

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

Provided by adumas9

Categories Salad Dressings

Time 6m

Yield 1 1/2 cups, 18 serving(s)

Number Of Ingredients 9

Ingredients

1 cup light mayonnaise
1/2 cup low-fat buttermilk
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1 tablespoon chopped cilantro, to taste

Steps:

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

Nutrition Facts : Calories 48.6, Fat 4.5, SaturatedFat 0.7, Cholesterol 4.9, Sodium 148.4, Carbohydrate 1.7, Fiber 0.1, Sugar 0.9, Protein 0.4

SANTA FE CHICKEN SALAD

Santa Fe Chicken Salad image

Corn, salsa and ranch dressing turn a plain ol' chicken salad into this colorful, flavorful and altogether delicious Santa Fe Chicken Salad.

Provided by My Food and Family

Categories Home

Time 10m

Yield 1 serving

Number Of Ingredients 5

Ingredients

2 cups loosely packed torn salad greens
1/3 cup OSCAR MAYER CARVING BOARD Southwestern Seasoned Chicken Breast Strips
1/4 cup drained canned corn
1 Tbsp. TACO BELL® Thick & Chunky Salsa
1 Tbsp. KRAFT Lite Ranch Dressing

Steps:

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

Nutrition Facts : Calories 140, Fat 3.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g

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