Santa Fe Chicken Salad - America's Best Copycat Recipes

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Santa Fe Chicken Salad

BAR and GRILLS > Applebee's


A Tex-Mex salad with homemade pico de gallo, cheese, and crunchy tortilla strips with grilled marinated chicken breast with sour cream, guacamole and Mexican ranch dressing.

SANTA FE CHICKEN SALAD
Applebee's Restaurant Copycat Recipe

Makes 2 large dinner salads

Mexi Ranch Dressing:
1 cup ranch dressing
1/4 cup salsa

Meat and Marinade:
2 chicken boneless skinless chicken breast
1 cup Lawrys Baha Chipotle marinade

Salad:
1 Dole Southwest Salad Kit
prepared guacamole

Pico de Gallo:
1 cup tomatoes, diced
1/2 cup red onion, diced
1/8 cup cilantro, leaves only, roughly chopped
1 jalapeno pepper, finely minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon salad oil
1 teaspoon white vinegar
1/4 teaspoon garlic powder

Make the Salad Dressing: You may use the salad dressing in the kit or mix all the ingredients in the list and blend until smooth.

Make the Pico de Gallo:  Add all the chopped vegetables into a bowl. Add the seasonings, oil and vinegar and gently mix.
(Store in the refrigerator for up to 36 hours.)

Marinate the Chicken:  Place the chicken and marinade in a  plastic food storage bag. Mix will, seal the bag and marinate in the refrigerator for at least 2 hours.

Grill the Chicken:  Heat a George Foreman indoor grill. Cook the chicken breasts until completely done. Remove the chicken onto a plate and allow to rest for 5 minutes.

Build the Salad:  Empty the contents of the salad kit onto two large plates. Thinly slice the chicken breasts and place on top of the salad.
Serve the pico de gallo.
 
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