Leftover Chicken Santa Fe Salad Recipes

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 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.

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.

CHILI'S SANTA FE CHICKEN SALAD RECIPE

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.

SANTA FE SALAD

Steps:

• Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 3-5 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry. , For dressing, in a small bowl, combine the cilantro, sour cream, lime juice, vinegar, garlic, cumin, salt and cayenne. , In a large bowl, combine the green beans, corn, pinto beans, black beans, red pepper, onion, chilies and olives. Sprinkle with cheese. Pour dressing over salad; toss gently to coat. Cover and refrigerate until serving.

SANTA FE CHICKEN SALAD (APPLEBEE'S)

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.