Santa Fe Chicken Salad (Applebee's)

By NcMysteryShopper on September 29, 2006

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Ingredients

    Tequila-Lime Chicken Marinade

    1. 2 tablespoons gold tequila
    2. 1/4 cup freshly squeezed lime juice
    3. 2 tablespoons freshly squeezed orange juice
    4. 1 teaspoon fajita seasoning mix
    5. 3/4 teaspoon minced fresh jalapeno pepper ( seeded)
    6. 3/4 teaspoon minced fresh garlic
    7. 1/4 teaspoon kosher salt
    8. 1/4 teaspoon fresh ground black pepper
    9. 1 boneless chicken breasts, skin on or 1 boneless skinless chicken breast

    Pico de Gallo

    1. 1 small tomato, diced
    2. 1/2 small onion, diced
    3. 1 -2 teaspoon diced jalapeno ( we like more!)
    4. 1/8 cup fresh cilantro ( diced)
    5. 1/2 teaspoon salt
    6. 1/8 teaspoon black pepper
    7. 1/8 teaspoon garlic powder
    8. 1 teaspoon olive oil
    9. 1 teaspoon white vinegar

    Dressing

    1. 3 tablespoons ranch dressing ( they use Naturally Fresh brand lo-fat)

    Garnish

    1. tortilla chips (multi-colored or regular) or corn tortilla strips ( multi-colored or regular)
    2. chopped scallion, sprinkled on top
    3. 1 ounce sour cream ( ramekin at 9 o'clock)
    4. 1 ounce guacamole ( ramekin at 3 o'clock)
    5. 2 ounces pico de gallo, recipe above ( ramekin at 12 o'clock)

    Salad Ingredients

    1. 3 -4 cups torn salad greens
    2. 1/8-1/4 cup shredded monterey jack cheese or 1/8-1/4 cup shredded cheddar cheese

Directions

  1. Combine marinade ingredients in a container with lid. Add Chicken and place in refrigerator overnight.
  2. Combine Pico de Gallo ingredients in a small bowl with lid and place in refrigerator overnight with chicken.
  3. Remove chicken from marinade and sprinkle with fajita seasoning. Grill skin-side down for about 5 minutes, turn and continue to grill for about 10 minutes or until chicken is cooked through. I use my George Forman grill with fantastic results (about 7 minutes).
  4. While the chicken is grilling combine ranch dressing with 2 Tablespoons of the Pico de Gallo. Set Aside.
  5. Prepare Garnishes.
  6. Toss salad greens with cheese and remaining Pico de Gallo (or less - to taste). Sprinkle with fried tortilla strips or lightly crushed tortilla chips.
  7. Cut chicken into strips and place on top of greens. Add Garnishes to plate.