Chilis Santa Fe Chicken Salad Food

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!

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 CHICKEN CHILI

Steps:

• In a 5-6 quart pot, saute first 4 ingredients in oil over medium heat, until chicken is not pink and vegetables are tender.
• Add in chili powder, cumin, and cayenne; stir and cook for 1 minute.
• Add in the tomatoes and chicken broth; bring mixture to a boil; lower heat and simmer, uncovered, for 15 minutes.
• Add in beans, salsa, corn, salt and pepper; return mixture to a boil.
• Lower heat, cover, and simmer for 15 minutes.

SANTA FE SALAD WITH CHILE PASADO DRESSING

Steps:

• To Reconstitute Peppers:.
• To reconstitute the pods, place them in a pot of boiling water for 1 minute. Remove from the heat and let stand for five minutes. Remove from the water and drain.
• Dessing:.
• Combine all the ingredients in a bowl and allow the dressing to sit for a few hours covered, in the refrigerator, to blend the flavors.
• To make the salad:
• Combine the jicama, onions, tomatoes, and salad greens. Toss with the dressing, top with the nuts, and serve.
• Heat Scale: Medium.