Applebees Santa Fe Chicken Salad Food

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.

APPLEBEE'S SANTA FE CHICKEN SALAD

Steps:

• Mix the tequila, lime juice, orange juice, fajita seasoning, jalapeno, salt, pepper, and garlic in a container. Lay the chicken breasts in the marinade and cover. Refrigerate overnight.[[4]]
• The next day, use a pair of kitchen tongs to take the chicken breasts out of the marinade. Preheat a grill and lay the chicken on it. Cook for five minutes, then turn and grill for 10 minutes more.[[3]]
• Combine the ranch dressing with the taco seasoning. Set aside.
• After the chicken is cooked, place it on a plate to cool. Mix the salad greens with the shredded cheese.
• Top the salad with pico de gallo and crumbled tortilla chips over the top.[[5]]
• Slice the cooled chicken into strips and lay on top of the salad.
• Serve the salad with the dressing on the side, along with the guacamole and the sour cream.

APPLEBEE'S SANTA FE STUFFED CHICKEN

Steps:

• Cut some of the cheese into 8 slices, and reserve part of it for the cheese sauce. Place 1 chicken breast between two sheets of wax paper. Working from the center to the edges pound with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts. Wrap the flattened chicken breasts around cheese. Secure with wooden picks or uncooked spaghetti noodles.
• Combine the bread crumbs, parmesan cheese, salt, cumin and pepper. Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture. Place chicken breasts in a 13 x 9-inch baking dish, but don't crowd them. Drizzle the remaining butter over all eight of the breasts. Refrigerate for 1 hour or freeze to bake later (baking time will be increased by about 5 to 10 minutes).
• Bake in a preheated 400ºF (205ºC) oven for 25 to 30 minutes or until chicken is done.
• Make a roux with butter and flour. Add about 1 cup milk. Bring to a simmer. Add cheese and lower the heat, stirring constantly so cheese does not burn. Add milk as needed to thin out the cheese sauce. Dice bell peppers.
• When chicken is done, pour some cheese sauce over top and sprinkle with diced peppers.

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.