Santa Fe Salad With Tortilla Straws Food

SANTA FE SALAD WITH TORTILLA STRAWS

Steps:

• Place dressing and avocado in blender. Cover; blend on medium speed until smooth and creamy.
• Heat oven to 350°F. Spray tortilla with cooking spray; sprinkle with salt and chili powder. Cut tortilla in half, then cut each half crosswise into 1/4-inch strips. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until crisp and golden brown. Set aside.
• Place iceberg and romaine lettuce on shallow serving platter or in large bowl. Sprinkle with tomato, jicama, cheese, olives and tortilla "straws." Serve with dressing.

SANTA FE CHICKEN SALAD

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.

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.

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 STYLE SALAD

Steps:

• Wash all veggies and mix together in a large bowl with all the other ingredients.
• Mix ranch dressing with barbecue sauce. It doesn't matter how much you make, as long as it is a 1 to 1 ratio. This is the dressing.
• Garnish with cilantro and/or tortilla strips. I have found them already made at the grocery store, or you can make your own.
• I like to put a little of the dressing mixed in with the chicken and then have the rest separate and each person can put on the desired amount.

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 SALAD

Steps:

• In small jar mix together oil and lime juice.
• Add cilantro, cumin, salt and pepper and shake well.
• Mix together black beans, red pepper, onion, corn and jalapeño pepper.
• Toss together dressing and salad ingredients.

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!

LIKE-EARL'S SANTA FE SALAD

Steps:

• Dressing:.
• Combine ingredients in a food processor or use a hand immersion blender to process until mixture is green and tiny specks of peanuts and lime are visible. Makes 3/4 cup.
• Salad:.
• Heat oil to 375 degrees in a deep fryer or heavy pot (a small pot using about 1 cup oil and working in two batches works well); add tortilla pieces and deep fry until golden and crisp; drain on paper towels (may also be baked @ 375 degrees). (Note: Coarsely crushed corn tortilla chips or purchased deep fried chow mein noodles may be substituted for deep fried tortilla pieces or whole corn tortilla chips may be decoratively placed beside the prepared salad instead.).
• Rub corn with vegetable oil and grill over medium-high heat until lightly browned; cool and remove kernels. (3/4 cup cooked corn may be substituted).
• Place lettuces in a large bowl; toss together with enough dressing to lightly coat. Add corn, dates, black beans and half the tortilla pieces and feta cheese; toss well. Divide between 4 plates and top with remaining feta cheese and tortilla pieces. Sprinkle chopped peanuts over top. Peel and thinly slice avocado and divide between 4 plates; place beside each salad.