Applebee's Santa fe Chicken Salad

 

Ready: in 30-60 minutes

 

Serves: 1

 

Ingredients

 

1 boneless chicken breast

 

Mixed salad greens

 

Crushed tortilla chips

 

Sour cream

 

Guacamole

 

Pico de Gallo:

 

3 large tomatoes, diced

 

1 large onion, diced

 

2 tablespoons diced jalapenos

 

2 teaspoons salt

 

1/2 teaspoon freshly ground-black pepper

 

1/2 teaspoon garlic powder

 

1/2 cup fresh chopped cilantro

 

1 tablespoon olive oil

 

1 tablespoon white vinegar

 

Marinade:

 

2 tablespoons gold tequila

 

1/4 cups 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

 

Mexi-Ranch Dressing:

 

1/4 cup mayonnaise

 

1/4 cup sour cream

 

1 tablespoons milk

 

2 teaspoon minced tomato

 

1/2 teaspoon white vinegar

 

1 teaspoon canned minced jalapeno slices

 

1 teaspoon minced onion

 

1/4 teaspoon dried parsley

 

1/4 teaspoon Tabasco pepper sauce1/8 teaspoon salt

 

1/8 teaspoon dried dill weed

 

1/8 1/8 teaspoon paprika

 

1/8 teaspoon cayenne pepper

 

1/8 teaspoon cumin

 

1/8 teaspoon chili powder

 

1 dash garlic powder

 

1 dash freshly ground-black pepper

 

Directions

 

Prepare Pico de Gallo; in small bowl, combine all ingredients; mix well;
cover and refrigerate overnight.

 

Place all ingredients in resealable plastic bag or in non-reactive baking
pan; add chicken, turn to coat. If using a pan, cover. Refrigerate
overnight, turning chicken in marinade occasionally.

 

When ready to heat chicken, preheat grill. Remove chicken from marinade;
discard marinade. Season both sides of chicken with fajita seasoning. Place
on hot grill and grill until done and juices run clear.

 

Meanwhile, prepare Mexi-ranch dressing: in small bowl, combine all
ingredients and mix well.

 

Prepare a plate of your favorite greens. Place a ramekin of sour cream, a
ramekin of Pico de Gallo and a ramekin of guacamole on plate. Top salad with
chicken.

 

Garnish with chopped scallions and crushed tortilla chips. Serve with
Applebee's Mexi-Ranch Dressing.

 

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