"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Santa Fe Chicken Salad Recipe

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This recipe for Santa Fe Chicken Salad, by , is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan McCabe
Added: Wednesday, April 23, 2008


2 c. water
3/4 c. soy sauce
3 tbsp. sugar
2 tbsp. salt
2 tbsp. white vinegar
1/2 tbsp. cayenne pepper
2 tsp. liquid smoke
2 tsp. paprika
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. black pepper
4 chicken breasts, flattened
Mexi-Ranch Dressing:
1 c. mayonnaise
2 tbsp. chopped shalots
2 tbsp. chopped tomatoes
1 tbsp. buttermilk
1 tbsp. white vinegar
1 tbsp. chopped cilantro
1 tbsp. chopped green chilis
3/4 tsp. paprika
1/2 tsp. sugar
1/4 tsp. salt
pinch cayenne
pinch cumin
1/2 head iceberg lettuce, shredded
2 Romaine little gems, chopped
1 c. shredded red cabbage
1 c. shredded cheddar
1 c. shredded smoked mozzarella
1/2 c. sour cream
1/2 c. guacamole

Prepare the marinade by combining all ingredients. Marinate chicken at least 2 hours. Prepare dressing by mixing all ingredients. Grill chicken on bbq, then slice in thin strips. Prepare salad by dividing lettuce, little gem, cabbage over 4 plates. Drizzle with some dressing, on top of that add the chicken and cheese. On each plate add a scoop of guacamole and sour cream.




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