Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This came from one of my new cookbooks with recipes from around the United States. This one happened to be from New Mexico, which I thought was ironic because it's got Santa Fe in the title. Upon reading the description, the contributer owned a restaurant in Texas and upon retirement moved to New Mexico. This was claimed to be an exclusive and very popular salad. Passive time is chill time.

Ingredients Nutrition

Directions

  1. Combine the chicken, peppers, olives, onion, and 2 tablespoons of the cilantro in a large bowl. In a small bowl, combine the mayo, sour cream, lime juice, and spices.
  2. Toss the vegetable/meat mixture with the mayo dressing. Cover and chill until time for serving.
  3. When serving, place on lettuce leaves and sprinkle with remaining chopped cilantro.
Most Helpful

5 5

I fixed this salad for my Bunko group and it was a hit! I used rotesserie chicken and added the tomatoes and cilantro on top for color. This was delicious and will be a regular on my table! For Remembering Amy

5 5

Terrific! Great use for leftover chicken!

5 5

I wish I could give this 50 stars! Eating it made me feel so much better after a bad day and DBF rated it a "keeper", a status that has only been granted to a handful or so of dishes. I only added olives to his salad because I don't care for them, and I completely eliminated the cilantro for the same reason. I left out the sour cream because I had run out, but I added more mayo to compensate for the creaminess. Served the chicken mixture over lettuce, sprinkled it with a little cheese and some crushed tortilla chips. This was truly a wonderful salad that I will be coming back to time and time again!