Time 12h15m Yield 1 serving(s) Number Of Ingredients 26 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.
Time 30m Yield 3-4 servings Number Of Ingredients 16 Steps:
Make dressing/marinade. Whisk together olive oil, red pepper flakes, lime juice, garlic and cumin until emulsified. Place chicken breasts in a large resealable plastic bag. Pour about half of the lime dressing over the chicken, close bag and toss chicken to coat. Marinate 15 minutes. Meanwhile, heat 2 tablespoons vegetable oil in a medium skillet over medium heat. Cut tortillas in half, then slice the halves into ½"-thick strips. When the oil is shimmering and very hot, add the strips to the oil. Fry until crispy, about 2 minutes per side. Drain on paper towels and season immediately with salt. In a separate skillet, heat remaining vegetable oil over medium-high heat. Add chicken and cook for 6-8 minutes per side, until the chicken is cooked through. Let rest for 10 minutes before slicing. Assemble salad. Toss remaining ingredients in a large serving bowl. Top with cooked chicken and crispy tortilla strips then toss with dressing.
Time 30m Number Of Ingredients 14 Steps:
Season the chicken breast with salt and pepper to taste and sprinkle with the taco seasoning. Let stand at room temperature for about 1 hour. Preheat the grill to medium and cook the chicken breast about 8 minutes per side or until internal temperature reaches 165 degrees. Remove from heat, cover loosely with foil and allow to rest for 10 minutes before slicing. While the chicken cooks, place the corn on the grill and cook on all sides, turning every 3-4 minutes or until blackened. Remove from heat and cut the corn from the cob when cool enough to handle. Place the lettuce, green onions, cherry tomatoes, black beans, roasted corn, avocado, and cheddar cheese in a large bowl. Toss together gently, and serve on plates. Top with the chicken and tortilla strips.
Time 1h Yield 6 Number Of Ingredients 12 Steps:
In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat and chill. In a large bowl, mix together the rice, beans, tomato, cheese and green onion. In a small bowl, whisk together the oil, vinegar, peppers, sugar and salt. Pour over the rice mixture and toss to coat. Cover and refrigerate salad for 30 minutes. Top with avocado just before serving.
Time 40m Yield 6 servings Number Of Ingredients 11 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.
Time 15m Yield 4 serving(s) Number Of Ingredients 10 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.
Time 30m Yield 10 servings. Number Of Ingredients 17 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.
Time 1h54m Yield 4 Number Of Ingredients 19 Steps:
Combine chicken breasts and teriyaki marinade in a large resealable plastic bag. Marinate in the refrigerator for at least 1 hour. Combine cilantro, peanut butter, red wine vinegar, lime juice, brown sugar, garlic, sesame oil, and lime zest in a food processor; blend well. Pour in 1/2 cup olive oil slowly and blend until dressing is smooth. Add pepper; blend again. Preheat oven to 350 degrees F (175 degrees C). Spread corn tortilla strips on a baking sheet; drizzle 2 teaspoons olive oil on top. Bake in the preheated oven until crispy, 5 to 10 minutes. Heat 2 tablespoons olive oil in a skillet over medium heat. Add chicken breasts; cook until browned, 7 to 10 minutes per side. Cool until easily handled, about 5 minutes. Slice into thin strips. Toss corn, black beans, and romaine lettuce together in a large bowl. Top with Monterey Jack cheese, chicken, and tortilla strips. Pour dressing over salad.
More about “santa fe chicken salad recipes”
Time 10m Yield 1 serving Number Of Ingredients 5 Steps:
Place greens on serving plate. Top with chicken and corn. Drizzle with salsa, then dressing.
