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Santa Fe Chicken Salad Recipe

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This recipe for Santa Fe Chicken Salad is from Cooking From The Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
TEQUILA-LIME CHICKEN MARINADE
2 T tequila
1/4 c lime juice
2 T orange juice
1 t fajita seasoning mix
3/4 t jalapeno pepper -minced
3/4 t garlic- minced
1/4 t kosher salt
1/4 t fresh ground black pepper
1 boneless skinless chicken breast

PICO DE GALLO
1 small tomatoes, diced
1/2 small onion, diced
1-2 t jalapeno -diced
1/8 c fresh cilantro (diced)
1/2 t salt
1/8 t black pepper
1/8 t garlic powder
1 t olive oil
1 te white vinegar

SALAD:
3 -4 c salad greens
1/8-1/4 c shredded Monterey Jack or cheddar cheese
red cabbage

GARNISH:
tortilla chips (multi-colored or regular) or corn tortilla strips (multi-colored or regular)
chopped scallion, sprinkled on top
guacamole
1 oz sour cream
1 oz guacamole
2 oz pico de gallo, recipe above
tortilla strips (fried or baked)

Serve with Ranch dressing or Zesty Ranch dressing ( see dressing for recipes)
Directions:
Directions:
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

 

 

 

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