Jun 10, 20222 min read

Santa Fe Chicken Salad

Feed your family this delicious, refreshing meal on a hot summer night! Seasoned, shredded chicken tops the delicious bed of tossed greens and other special treats! This recipe makes 4 large dinner salads. #sonomnom4u #santafechickensalad #eatinnotout

Meat

3 chicken breasts, cooked and shredded

1 TBSP cumin

1 tsp Tabasco

1 tsp season salt

1 tsp pepper

Salad

2 small or 1 large box mixed spring greens

1 small can green chilies--split into 4 servings

1/2 red bell pepper, chopped--split into 4 servings

1/2 yellow bell pepper, chopped--split into 4 servings

1 bunch green onions, sliced--split into 4 servings

1/2 cup cotija cheese crumbles--split into 4 servings

1 small bag of tortilla salad strip toppings

1 cup guacamole--split into 4 servings

1 cup sour cream--split into 4 servings

1 cup salsa--split into 4 servings

Santa Fe Chili Verde Dressing

1 cup Litehouse Ranch

1 small can green chilies

1 clove garlic

3 green onions

1 TBSP cumin

1/4 cup Salsa

Chicken Directions:

Grill chicken, shred and then cool, toss with 1 TBSP cumin, 1 tsp Tabasco, 1 tsp season salt, and 1 tsp pepper, set aside in refrigerator to chill.

Put frozen or thawed chicken breasts in an instant pot. Fill the bottom with water. Cook with STEW/MEAT button. Remove, cool, shred and toss with 1 TBSP cumin, 1 tsp Tabasco, 1 tsp season salt, and 1 tsp pepper, set aside in refrigerator to chill.

Santa Fe Chili Verde Dressing Directions:

Add 1 cup Litehouse Ranch, 1 small can green chilies, 1 clove garlic, 3 green onions,1 TBSP cumin, and 1/4 cup Salsa into a blender and blend until completely smooth. Pour into a 2 cup glass measuring cup or cruet and set aside in refrigerator.

Salad Directions:

Get 4 large bowls. Fill each bowl 1/2 to 3/4 full of mixed greens. Sprinkle 1/4 of the chopped red bell peppers, 1/4 of the chopped yellow bell peppers, 1/4 of the chopped green chilies, 1/4 of the sliced green onions, 1/4 of the crumbled cotija cheese and 1/4 of the bag of tortilla salad strip toppings over the top of salad.

With an ice cream scoop, scoop a 1/4 of the guacamole and place it nicely on the top side of the salad. Add a scoop of sour cream on the other side of the top of the salad. In a small bowl, add 1/4 cup Santa Fe Chili Verde Dressing and in another small bowl, add 1/4 cup salsa. Repeat with the other 3 salads.

Serve cold