Santa Fe Chicken And Dressing Food

EASY SANTA FE CHICKEN

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.

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.

SANTA FE CHICKEN AND DRESSING

Steps:

• 1. Stir together first 5 ingredients in a large bowl; stir in soup and next 3 ingredients.
• 2. Spread in a lightly greased 2-quart shallow baking dish. Bake, covered, at 350 degrees for 25 minutes or until thoroughly heated.
• 3. Uncover and sprinkle evenly with cheese; bake 5 minutes more or until cheese melts. Serve with tortilla chips and pico de gallo or chunky salsa, if desired.

SANTA FE CHICKEN SALAD WRAP

Steps:

• Combine first 4 ingredients in large bowl; sprinkle with cheese.
• Mix dressing and salsa. Add to lettuce mixture; toss to coat.
• Spoon onto tortillas; roll up.

SANTA FE SALAD DRESSING

Steps:

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

SANTA FE CHICKEN SALAD WITH SPICY RANCH DRESSING

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.

SANTA FE CHICKEN AND PASTA

Steps:

• Preheat oven to 375 degrees.
• Spray a 3 quart casserole dish with nonstick cooking spray, set aside.
• In a large mixing bowl, combine salsa, soup and sour cream, mix well.
• Add pasta, 2/3 cup French fried onions, chicken and cheese, stir to blend in with salsa mixture.
• Spoon into casserole dish.
• Cover and bake 40 minutes or until hot and bubbly.
• Before serving, stir casserole and sprinkle with remaining 2/3 cup onions.
• Bake 3 minutes or until onions are golden in color.

SANTA FE PASTA SALAD

Steps:

• Prepare the pasta by bringing water to a rolling boil in a large saucepan.
• Add pasta to the pan, and when water begins to boil again, cook for 8-11 minutes.
• Pasta should be al dente, or mostly tender but with a slight toughness in the middle.
• Whisk all of the dressing ingredients together in a small bowl.
• Cover and chill the dressing until you're ready to use it.
• When pasta is done, pour it into a large bowl.
• Add the dressing and toss.
• Add the remaining ingredients to the pasta, and toss until combined.
• Cover and chill for several hours before serving.

SANTA FE CHICKEN

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.

SLOW COOKER SANTA FE CHICKEN

Steps:

• Combine the black beans, corn, and 1/2 cup salsa in a slow cooker. Lay chicken breast atop the black bean mixture; top with another 1/2 cup salsa.
• Cook on High for 3 hours.
• Add cream cheese to chicken mixture; cook another 30 minutes.
• Spoon chicken mixture into middle of tortillas; roll tortillas around filling.

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.

SANTA FE CHICKEN RECIPE

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.

SANTA FE DRESSING

Steps:

• Whisk together and serve.

SANTA FE CHICKEN AND DRESSING

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.