Monday, June 17, 2013

Santa Fe Grilled Chicken Salad with Chili-Lime Dressing

I am always looking for new SAMD (salad as a main dish) recipes to try during the summer months when I can get really flavorful fresh veggies. When I saw this recipe for Santa Fe salad on I just had to give it a try. I wasn't disappointed. This salad is bursting with flavor and texture! The crunch of the veggies and the spice of the chili-lime dressing really make this salad awesome. I did make a few minor variations (noted by an *) so here's what I did.

  • 6 Tbsp light Miracle Whip   
  • 3 Tbsp cilantro, fresh, finely chopped (I forgot to get some and it tastes just fine w/o, one of the original recipe reviewers posted that she would have reduced the cilantro) *
  • 4 Tbsp water 
  • 1 medium uncooked scallion(s), minced 
  • 3 Tbsp fresh lime juice 
  • 1-2 tablespoon honey *
  • 1 tsp chili powder *
  • 1/2 teaspoon cumin *
  • a dash cayenne pepper *
  • 1 clove garlic, minced
  • 8 cup(s) romaine lettuce, cut into thick shreds (I used a bag of Fresh Express Italian Blend and it was really good and saved time)
  • 1 1/2 cups sliced sweet peppers (I used the mini sweet peppers that come in a 1 lb bag) *
  • 5 green onions, chopped *
  • 1 1/2 cup(s) cooked corn kernels, fresh or frozen (I used leftover grilled sweet corn)
  • 15 oz canned black beans, rinsed and drained 
  • 1 pint grape tomatoes 
  • 1-1 1/2 cups (depending on your preference) Mexican four cheese blend, optional *
  • tortilla strips, optional (you can buy them or make them) *
Grilled Chicken *
  • olive oil
  • poultry seasoning
  • black pepper
  • seasoned salt
  • 6 small or 3 large boneless, skinless chicken breasts, pounded to 1/2" thick 
  1. To make dressing, in a small bowl, whisk together dressing ingredients until smooth. Transfer to a jar or a plastic container with a tight-fitting lid and refrigerate until ready to use.
  2. In a large bowl or food storage container, layer all the salad ingredients (except the cheese and tortilla strips) in order listed; cover and refrigerate.
  3. Rubbed chicken lightly with olive oil, poultry seasoning, black pepper, and seasoned salt. Place in a covered dish or ziptop bag. Refrigerate until ready to grill. Once you're ready to grill, place chicken over medium-high heat and cook for 7-8 minutes per side (be sure to check for doneness as grill temps vary). Let rest 5-10 minutes, slice into 1" strips.
  4. To serve, place salad greens, chicken strips, cheese, and dressing at the table. Be sure to shake the dressing if it has been sitting for over 30 minutes. Let everyone serve themselves.
Note: If you want your salad ingredients to keep longer, place each individual salad item in a different container and serve buffet style.
This was before the cheese and tortilla strips :)

1 comment:

  1. This looks delicious...definitely a keeper! :-)