SANTA FE CHICKEN SALAD
This video is about how to make a
SANTA FE CHICKEN SALAD
This is a lite, healthy salad with lots of flavor.
While we do eat lots of salads, the Santa Fe is one of my favorites.
I hope you will enjoy this version and please, let us know!
INGREDIENTS
ROMAIN AND ICEBERG LETTUCE
FRESH CORN CUT OFF THE COB
BLACK OLIVES
CHERRY TOMATOES
RED ONION
AVACADO
CHEDDAR CHEESE
PEPPER JACK CHEESE
CHIPOTLE RANCH DRESSING
PICANTE SAUCE
SOUR CREAM
LIME
CILANTRO (OPTIONAL)
TRI COLOR TORTILLA STRIPS
CHICKEN BREAST
SEASONING MIX
3 TSP. EMERIL'S ESSENCE TO 1 TSP CUMIN
2 TBSP. LIGHT OLIVE OIL FOR COOKING CHICKEN
CHEF'S NOTES:
YOU CAN ADD OR SUBTRACT INGREDIENTS AS YOU WISH.
Homemade Crispy Chicken Taquitos Recipe | Santa Fe New Mexico Style: By Letitia Montoya
Crispy Chicken Taquitos Recipe is a easy recipe. I like to use my baked chicken leftovers to make my chicken taquitos. They always turn out great.
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SLOW COOKER SANTA FE CHICKEN
This slow cooker Santa Fe chicken effortlessly combines Southwest-inspired flavors. Diced tomatoes, fire-roasted green chiles, red salsa, sweet corn, hearty black beans, and a blend of spices come together for a savory sauce. As the slow cooker works its magic, the chicken becomes tender and soaks in the rich flavors of the sauce. Each bite is bursting with flavors. The Crockpot takes care of the slow cooking, resulting in a tender and juicy Santa Fe chicken. It’s the perfect hassle-free dinner for busy weeknights.
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This Tasty Southwest Chicken Salad Recipe Will Change Your Life! How To Make Chicken Salad At Home
How To Make A Salad At Home - Tasty Southwest Chicken Salad Recipe
Today we show you how to make a delicious Southwest Lime Chicken Salad recipe. This chicken is juicy, tender, and absolutely delicious. Add it to some beautiful romaine lettuce, with some black beans, corn, tomatoes, cucumbers, avocado, tortilla strips, then top it with a zesty dressing, and you've got yourself one great salad! Try this recipe today!!
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Tastylicious is a channel where we want to make cooking FUN as well as TASTYLICIOUS. On this channel you'll find a nice assortment of interesting home cooking videos, from desserts and appetizers, to breakfast and dinner dishes. We created this cooking channel with you in mind, and if you have any dishes you'd like us to try, feel free to drop us a message!!
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Ingredients For Lime Chicken
4 boneless chicken breasts
½ cup lime juice
4 Tbsp olive oil
¼ cup honey
2 tsp chipotle chili powder
1 Tbsp lime zest
¼ cup fresh cilantro, chopped
¼ tsp sea salt
2 tsp garlic powder
½ tsp ground cumin
Ingredients For Salad
12 ounces of Romaine hearts (washed and cut up)
½ cup of black beans (drained and washed)
½ cup of corn (drained)
1 small avocado (sliced)
1 cup of shredded Mexican cheese (or cheese of your choice)
½ cup of diced tomatoes
½ cup of diced cucumber
½ cup of diced red onions (or sliced)
½ cup of sweet peppers (diced or sliced)
1 cup of tortilla strips
Directions for chicken
In a medium size bowl, mix 2 Tbsp of your oil and all remaining ingredients, except chicken, until well combined, reserve ½ cup of the marinade for basting.
Place chicken in a container, pour marinade, minus the ½ cup, over chicken, cover and refrigerate for 1 hour.
Add remaining 2 Tbsp of oil to a hot ovenproof skillet over medium-high heat.
Add chicken to the skillet and cook until golden brown on the first side, baste chicken with marinade, then flip and cook the other side until golden brown. Baste again with remaining marinade. Place the skillet in a preheated 375° oven and bake for 25-30 minutes until the chicken reaches an internal temp of 165°.
Remove from the oven and set aside.
Putting Together The Salad
Into a large bowl add your chopped romaine lettuce.
Top with remaining salad ingredients
Slice your chicken and add it to the salad.
Add your dressing to the salad as a whole or per serving.
Enjoy!!
Cook and Visit | Sante Fe Chicken
Come cook and visit with me while I make Satne Fe Chicken style skillet dish. Served over rice with avocado, lime and other favorite garnishes this dish is a warm bowl of comfort. Easy to customize to your family's taste buds.
My name is Amanda and I like to cook on the fly without a recipe. I show you how I make things up as I go, and get a pretty darn good meal on the table. I'd love for you to join me, and please hit like if you had fun watching!
Link where I read a bit more about Sante Fe foods:
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Smoked Salt:
Can Drainer:
► Time Stamps:
00:00 Welcome
00:59 Prep Chicken
02:05 Season Chicken
04:44 Cook chicken in skillet
11:59 Make Sante Fe Chicken Sauce
18:48 Check on the final dish
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BEST CHICKEN SALAD RECIPE | Santa Fe Chicken Salad | Easy & Healthy
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This Santa Fe Chicken Salad is a Chili's copycat recipe loaded with spicy chicken, avocado, cilantro, and Santa Fe sauce.
It's so easy to make this salad – you only need a few ingredients to make the best salad ever! Here's what you need:
INGRIDENTS
2x 5 oz. (280g) skinless, boneless chicken breast
4 cups (170g) mixed greens
½ cup (250g) canned sweetcorn
½ diced red onion, chopped
½ cup (75g) baby tomatoes, chopped
½ cup (90g) chopped dates, chopped
2 limes
1 avocado
Chicken Spice Rub:
¾ tsp. paprika
⅛ tsp. cayenne pepper
¼ tsp. powdered garlic powder
¼ tsp. powdered onion powder
¼ tsp. dried thyme
¼ tsp. ground allspice
⅛ tsp. salt and pepper
Dressing:
2 tbsp. olive oil
2 tbsp. freshly squeezed lime juice
2 tsp. honey or agave
1 garlic clove, crushed
1 tbsp. chopped coriander leaf
small pinch salt and pepper
HOW TO MAKE IT:
1. Preheat the BBQ grill.
2. Mix the chicken rub spices together in a small bowl. Rub on both sides of the chicken breasts with a spoon or with your hands.
3. Place the chicken on the grill for 5-8 minutes on each side. The chicken is done when the internal temperature reaches 165°F (75°C).
4. While the chicken is cooking put 2 cups of greens into two separate bowls. Chop the onion, dates and baby tomatoes and divide equally into each bowl. Drain and rinse the sweetcorn from the can and measure out ¼ cup for each bowl.
5. Slice the avocado in half, remove the pit, peel off skin and slice. Cut the lime in ½ and squeeze the juice onto the avocados to stop them from browning.
6. To make the dressing, finely chop the coriander and garlic. Juice the limes to measure out ⅛ of a cup. Mix the oil, lime juice, garlic, coriander and honey, and season to taste with salt and pepper.
7. Slice the cooked chicken and place on top of the salad. Pour the dressing over the two bowls. Serve immediately with an extra lime wedge and some fresh coriander.
Tip: This is a great prep ahead dish. Make this dish the day before and keep the chicken and dressing separate until ready to serve. Don't slice avocado until ready to eat.
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