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.
- 4 cups shredded cooked chicken
- 1⁄2 cup diced green bell pepper
- 1⁄2 cup diced red bell pepper
- 1⁄2 cup chopped black olives
- 2 green onions, sliced thin
- 3 tablespoons fresh cilantro, chopped
- 1⁄2 cup mayonnaise
- 1⁄2 cup sour cream
- 1 tablespoon lime juice
- 1⁄4 teaspoon chili powder
- 1⁄8 teaspoon cumin
- salt and pepper
- 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.
- Toss the vegetable/meat mixture with the mayo dressing. Cover and chill until time for serving.
- When serving, place on lettuce leaves and sprinkle with remaining chopped cilantro.
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
Terrific! Great use for leftover chicken!
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!