Santa Fe Chicken Salad

This salad is a copy cat of Applebee's Santa Fe Chicken Salad. This was my favorite menu item at Applebee's, but unfortunately they no longer carry. However that is not a problem, because I can make it at home.

This salad has a nice little spiciness to it and is a large enough for a dinner. It does have a fair amount of prep work, but it is totally worth it.

Santa Fe Chicken Salad

Ingredients:

Marinade

• 1 cup water
• 3 tablespoons low sodium soy sauce
• 1 1/5 tablespoons granulated sugar
• 1 tablespoon apple cider vinegar
• 3/4 teaspoon ground cayenne pepper
• 1 teaspoon smoke flavoring
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 2 boneless skinless chicken breasts

Mexi-Ranch Dressing

• 1/2 cup light mayonnaise
• 2 tablespoons minced onion
• 2 tablespoons diced tomato
• 1 tablespoon buttermilk
• 2 tablespoon white vinegar
• 2 teaspoons minced fresh cilantro
• 1 teaspoon diced pickled jalapeños
• 3/4 teaspoons paprika
• 1/2 teaspoon granulated sugar
• 1/8 teaspoon dill weed
• 1/8 teaspoon cumin
• 1/8 teaspoon cayenne pepper

Pico De Gallo

• 2 medium tomatoes, diced
• 1/3 cup diced red onion
• 1 jalapeño, seeded and diced
• 2 teaspoons lime juice
• 2 teaspoons minced fresh cilantro
• 1/4 teaspoon black pepper

Salad

• 16 cups chopped romaine lettuce
• 1 cup chopped red cabbage
• 1 cup shredded cheddar cheese
• 1 cup monterey jack cheese
• 1 1/2 whole wheat tortillas, sliced into thin strips
• 1/2 cup light sour cream

Directions:

1. In a medium bowl combine all of the marinade ingredients and stir well until all of the sugar has dissolved. Add in the chicken, cover and refrigerate for 2 hours.
2. In a small bowl combine all of the mexi-ranch ingredients and stir well. Cover and refrigerate until needed to let the flavors combine and develop.
3. In a medium bowl combine all of the pico de gallo ingredients and stir. Cover and refrigerate until needed to let the flavors combine and develop.
4. After chicken has marinaded, cook in a nonstick skillet for 4-7 minutes per side or until completely cooked.
5. Remove chicken and add tortillas strips. Cook on both sides until crispy.
6. Using 4 large bowls add 4 cups lettuce, 1/4 cup cabbage, and about 1/4 cup dressing to each bowl. Mix to combine.
7. Add 1/4 cup of each cheese and a fourth of the crispy tortilla strips to each bowl.
8. Slice chicken into thin strips and place a fourth on each bowl.
9. Place about 1/4 cup pico de gallo and 2 tablespoons sour cream on each bowl.

Enjoy!!!

Serves: 4
Calories: 522
Total Fat: 27.8g
   Saturated: 5.6g
   Polyunsaturated: 0.4g
   Monounsaturated: 2.6g
   Trans: 0g
Cholesterol: 96.5mg
Sodium: 786.3mg
Potassium: 730.5mg
Total Carbs: 26.3g
   Dietary Fiber: 7.6g
   Sugars: 8.8g
Protein: 47.8g
Vitamin A: 248.7%
Vitamin C: 120.5%
Calcium: 36.4%
Iron: 20.2%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from unknown.