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.

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

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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