Whenever it’s too hot to turn on the oven I like to make large entree salads for dinner. We often grill chicken or steak and then use it to top our favorite salads. After a while the same salads get repetitive. I’ve been looking for a Mexican type salad like the ones I enjoy eating out at restaurants.
I found one that had chicken on top of it and a salsa ranch dressing. It was simple to prepare, had a lot of veggies in it, and the dressing was much healthier then what I get out at restaurants. We grilled the chicken after it marinated in a tequila lime sauce. It was perfect for a hot day and it was filling as well.
Sante Fe Chicken Salad (adapted from Elly Says Opa)
For the chicken:
2 boneless, skinless chicken breasts, cut in half
2 T. lime juice
2 T. Tequila
2 T. orange juice
1 T. vegetable oil
1/2 tsp. cumin
1/4 t. oregano
1/4 t. red pepper
2 T. Tequila
2 T. orange juice
1 T. vegetable oil
1/2 tsp. cumin
1/4 t. oregano
1/4 t. red pepper
1 t. paprika
2 cloves garlic, smashed
salt and pepper
2 cloves garlic, smashed
salt and pepper
For the dressing:
1/4 c. salsa
2 T. sour cream
2 T. ranch dressing
2 T. sour cream
2 T. ranch dressing
1 T. fresh lime juice
1 t. salt
1/2 t. black pepper
For the Salad:
4 c. lettuce
1/4 c. cilantro, chopped
1 red pepper, diced
1/2 avocado, diced
3/4 c. black beans, drained and rinsed
3/4 c. corn
1/3 c. Pepper Jack cheese
Tortilla chips
1. Combine the lime juice, tequila, orange juice, vegetable oil, spices, and garlic in a large zip top bag. Place the chicken in the bag and seal. Refrigerate for at least 1 hour or up to 4 hours.
2. To make the dressing combine all ingredients in a small bowl. Refrigerate until ready to use.
3. Heat a grill to medium high heat.
4. Remove the chicken from the marinade and sprinkle with salt and pepper. Grill for 5 minutes on each side or until the chicken is cooked through. Remove from grill and slice into strips.
5. In a large bowl combine the lettuce, cilantro, red pepper, avocado, black beans, and corn. Toss to combine.
6. Place tortilla chips on 2 large dinner plates. Place lettuce mixture on top of both. Sprinkle with Pepper Jack cheese.
7. Top the salads with the chicken and finish with the salsa ranch dressing.
Amber @ The Cook's Sister says
Stopping by from Trick or Treat Tuesday!
What a fantastic salad! I love the combination of Southwestern flavours and the vibrant colours! This could become a favourite in our home. Yum!
Sheri says
This looks really yummy. Found your blog through Tasteful Tuesday and I’m glad I did. Going to try this. Have a great week.