Santa Fe Chicken Salad Recipes

LEFTOVER CHICKEN SANTA FE SALAD

Adapted from Woman's Day magazine. I changed all of the ingredients to lower fat versions, but the original called for the full fat stuff, so by all means use whichever you prefer. Good way to use up a little leftover corn and chicken. If you prefer to not buy pre-bagged salad, just add a little shredded red cabbage,carrots, and sliced radishes to your favorite salad greens. You may also sub any type of cooked beans you prefer - chickpeas, kidney beans, black-eyed peas, etc. Shredded leftover pork or turkey would also be nice in this.

Provided by HeatherFeather

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Leftover Chicken Santa Fe Salad image

Steps:

Mix dressing together in a large bowl.
Add chicken,beans,corn,and salad greens and toss well to coat.
Place about a small handful of tortilla chips (approx 1 cup) onto 4 serving plates, then portion out the salad on top.
Place a dollop of sour cream on top of each and sprinkle with some shredded cheese.

Nutrition Facts : Calories 458.8, Fat 16.9, SaturatedFat 3.4, Cholesterol 54.9, Sodium 426.5, Carbohydrate 50.4, Fiber 9.7, Sugar 4.7, Protein 29.3

Ingredients

1/4 cup reduced fat Italian dressing (creamy or regular)
1/4 cup chunky salsa (hot or mild)
2 tablespoons lime juice
2 cups cooked chicken, shredded
1 (15 ounce) can black beans, drained & rinsed (2 cups)
1 1/2 cups corn (canned or frozen & thawed)
4 cups mixed salad greens (American blend-the one with radish, carrots,red cabbage, and lettuce)
4 cups reduced fat tortilla chips, approximately
4 teaspoons low-fat sour cream, to taste (or regular)
4 teaspoons low-fat cheddar cheese, to taste (or regular)

SANTA FE CHICKEN SALAD (APPLEBEE'S)

Do not let the list of ingredients keep you from making this salad. Most of the ingredients are for the marinade and salsa which should be made the day before and refrigerated. The remaining ingredients are the salad and side items. It is super quick to throw together the next day and tastes awesome. The tequila-lime chicken is outstanding on its own and you may want to make extra Pico de Gallo to keep in the fridge. I have adapted this recipe from a former Applebee's employee. The recipe is scaled down for one serving, so adjust for more servings. Cooktime is marinade time.

Provided by NcMysteryShopper

Categories Chicken Breast

Time 12h15m

Yield 1 serving(s)

Number Of Ingredients 26

Santa Fe Chicken Salad (Applebee's) image

Steps:

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.

Nutrition Facts : Calories 717.9, Fat 51.9, SaturatedFat 14.3, Cholesterol 135.8, Sodium 2352.1, Carbohydrate 27.1, Fiber 5.6, Sugar 11.5, Protein 39.7

Ingredients

2 tablespoons gold tequila
1/4 cup freshly squeezed lime juice
2 tablespoons freshly squeezed orange juice
1 teaspoon fajita seasoning mix
3/4 teaspoon minced fresh jalapeno pepper (seeded)
3/4 teaspoon minced fresh garlic
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 boneless chicken breasts, skin on or 1 boneless skinless chicken breast
1 small tomatoes, diced
1/2 small onion, diced
1 -2 teaspoon diced jalapeno (we like more!)
1/8 cup fresh cilantro (diced)
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1 teaspoon olive oil
1 teaspoon white vinegar
3 tablespoons ranch dressing (they use Naturally Fresh brand lo-fat)
tortilla chips (multi-colored or regular) or corn tortilla strips (multi-colored or regular)
chopped scallion, sprinkled on top
1 ounce sour cream (ramekin at 9 o'clock)
1 ounce guacamole (ramekin at 3 o'clock)
2 ounces pico de gallo, recipe above (ramekin at 12 o'clock)
3 -4 cups torn salad greens
1/8-1/4 cup shredded monterey jack cheese or 1/8-1/4 cup shredded cheddar cheese

CHICKEN SALAD SANTA FE

This came from one of my new cookbooks with recipes from around the United States. This one happened to be from New Mexico, which I thought was ironic because it's got Santa Fe in the title. Upon reading the description, the contributer owned a restaurant in Texas and upon retirement moved to New Mexico. This was claimed to be an exclusive and very popular salad. Passive time is chill time.

Provided by Redneck Epicurean

Categories Chicken

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

Chicken Salad Santa Fe image

Steps:

Combine the chicken, peppers, olives, onion, and 2 tablespoons of the cilantro in a large bowl. In a small bowl, combine the mayo, sour cream, lime juice, and spices.
Toss the vegetable/meat mixture with the mayo dressing. Cover and chill until time for serving.
When serving, place on lettuce leaves and sprinkle with remaining chopped cilantro.

Nutrition Facts : Calories 294.7, Fat 18, SaturatedFat 5.3, Cholesterol 83.5, Sodium 319.9, Carbohydrate 8.2, Fiber 1, Sugar 2.3, Protein 24.6

Ingredients

4 cups shredded cooked chicken
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup chopped black olives
2 green onions, sliced thin
3 tablespoons fresh cilantro, chopped
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon lime juice
1/4 teaspoon chili powder
1/8 teaspoon cumin
salt and pepper

SANTA FE SALAD

From Newport News, Virginia, Gail Park shares a colorful stand-alone salad that her family simply loves. "People always ask for the recipe when I bring it to a potlucks," she adds. "The zippy dressing and mix of crunchy veggies with beans is a winning combination!"

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 17

Santa Fe Salad image

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.

Nutrition Facts : Calories 151 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 374mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges

Ingredients

2-1/2 cups cut fresh green beans
1 cup minced fresh cilantro
1/4 cup fat-free sour cream
2 tablespoons lime juice
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1/4 teaspoon salt
Dash cayenne pepper
2 cups frozen corn, thawed
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 small sweet red pepper, finely chopped
1 small red onion, chopped
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup shredded reduced-fat cheddar cheese

SANTA FE CHICKEN SALAD, FROM SALAD CREATIONS

HMMMM.... this is one of my favorites from Salad Creations. I love chicken and I Love salad, so I cant go wrong with this salad! Hope you like it!

Provided by Dommynchristian

Categories < 15 Mins

Time 10m

Yield 1-2 serving(s)

Number Of Ingredients 10

Santa Fe Chicken Salad, from Salad Creations image

Steps:

Add all Ingredients together, and if you can Chop it is even better! That is what Salad Creations is known for Great fresh salads and "chopping" it!

Nutrition Facts : Calories 559.4, Fat 34.7, SaturatedFat 10.7, Cholesterol 100.5, Sodium 487.1, Carbohydrate 31.6, Fiber 7.5, Sugar 9.9, Protein 35.4

Ingredients

iceberg mixed salad green
3 ounces chicken breasts, 3 ounces
1 ounce cheddar cheese, 1 ounce
2 ounces tomatoes, Diced 2 ounces
1 1/2 ounces corn kernels, 1 . 5 ounces
1 ounce red onion, Diced 1 ounce
2 ounces chopped carrots, 2 ounce
1 1/2 ounces green bell peppers, 1 . 5 ounces
1 ounce sunflower seeds, 1 ounce
1 ounce salad dressing, 1 ounce

SANTA FE PASTA SALAD

With Southwestern-style dressing, corn, peppers and fresh cilantro, this is an addicting, refreshing, chicken meal. This cold Santa Fe Pasta chicken salad, is one of my favorites on a long list of pasta side dishes. (Excellent with leftover turkey too.)

Provided by amigamaria May

Categories Chicken Breast

Time 35m

Yield 8 serving(s)

Number Of Ingredients 16

Santa Fe Pasta Salad image

Steps:

Prepare the pasta by bringing water to a rolling boil in a large saucepan.
Add pasta to the pan, and when water begins to boil again, cook for 8-11 minutes.
Pasta should be al dente, or mostly tender but with a slight toughness in the middle.
Whisk all of the dressing ingredients together in a small bowl.
Cover and chill the dressing until you're ready to use it.
When pasta is done, pour it into a large bowl.
Add the dressing and toss.
Add the remaining ingredients to the pasta, and toss until combined.
Cover and chill for several hours before serving.

Nutrition Facts : Calories 343.8, Fat 8.8, SaturatedFat 2.6, Cholesterol 28.7, Sodium 385.6, Carbohydrate 47.6, Fiber 2.8, Sugar 2.6, Protein 18.1

Ingredients

1 (16 ounce) package rotini pasta
4 1/2 quarts water
1/2 cup grated parmesan cheese
1/2 cup cooked corn kernel
1/3 cup chopped cilantro, leaves-no stems
1/4 cup chopped green onion
2 tablespoons diced red bell peppers
2 tablespoons diced green bell peppers
1 whole chicken breast, cooked and diced (Prepare chicken in your favorite manner I use a pressure Cooker. Cooking a whole chicken)
1 1/4 cups V8 vegetable juice
1 1/2 tablespoons olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons chili powder
3/4 teaspoon paprika
1/2 teaspoon table salt
1/4 teaspoon fresh ground black pepper

SANTA FE CHICKEN SALAD WRAP

Travel to New Mexico from your kitchen with Santa Fe Chicken Salad Wrap. Thanks to the tortillas, you can enjoy this Santa Fe Chicken Salad Wrap anywhere.

Provided by My Food and Family

Categories Lunch

Time 15m

Yield Makes 4 servings.

Number Of Ingredients 8

Santa Fe Chicken Salad Wrap image

Steps:

Combine first 4 ingredients in large bowl; sprinkle with cheese.
Mix dressing and salsa. Add to lettuce mixture; toss to coat.
Spoon onto tortillas; roll up.

Nutrition Facts : Calories 370, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 1000 mg, Carbohydrate 40 g, Fiber 5 g, Sugar 7 g, Protein 21 g

Ingredients

4 cups torn romaine lettuce
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 large tomato, chopped
1 can (11 oz.) corn, drained
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/4 cup KRAFT Classic Ranch Dressing
1/4 cup TACO BELL® Thick & Chunky Salsa
8 flour tortillas (6 inch)

SANTA FE CHICKEN

Chicken and rice are dressed up with a zippy sauce for a complete meal that's ready in a dash. Garnished with fresh cilantro, it's a festive weeknight supper or special occasion menu. -Jon Carole Gilbreath of Tyler, Texas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Santa Fe Chicken image

Steps:

In a large skillet, saute onion and jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes; bring to a boil. Stir in rice. , Sprinkle chicken with salt, pepper and cumin; place over rice mixture. Cover and simmer for 10-15 minutes on each side or until a thermometer reads 170°. , Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

Nutrition Facts : Calories 412 calories, Fat 11g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 966mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

Ingredients

1 large onion, chopped
1 to 2 tablespoons chopped seeded jalapeno pepper
1 tablespoon olive oil
1 garlic clove, minced
1-1/4 cups reduced-sodium chicken broth
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 cup uncooked long grain rice
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
3/4 cup shredded reduced-fat cheddar cheese
Minced fresh cilantro, optional

SANTA FE CHICKEN SALAD WITH SPICY RANCH DRESSING

Delicious grilled chicken isn't the only thing this salad has going for it. Enjoy a host of flavors in our Santa Fe Chicken Salad with Spicy Ranch Dressing.

Provided by My Food and Family

Categories Home

Time 40m

Yield 6 servings

Number Of Ingredients 11

Santa Fe Chicken Salad with Spicy Ranch Dressing image

Steps:

Heat grill to medium heat.
Sprinkle both sides of chicken with black pepper; grill 6 to 8 min. on each side or until done (165ºF).
Meanwhile, mix dressing, hot sauce and lime juice until blended; refrigerate until ready to use.
Place lettuce on serving plate. Top with red peppers, beans, jicama and corn.
Slice chicken; add to salad. Sprinkle with cheese. Drizzle with dressing mixture just before serving.

Nutrition Facts : Calories 430, Fat 20 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 35 g

Ingredients

6 small boneless skinless chicken breasts (1-1/2 lb.)
1/2 tsp. ground black pepper
3/4 cup KRAFT Classic Ranch Dressing
1 Tbsp. hot pepper sauce
1-1/2 tsp. lime juice
8 cups loosely packed torn romaine lettuce
1-1/2 cups chopped red peppers
1 can (15 oz.) black beans, rinsed
1-1/2 cups peeled jicama strips
3/4 cup frozen corn, thawed
1 cup KRAFT Shredded Colby & Monterey Jack Cheeses