SANTA FE CHICKEN SALAD
Yield 4-6 servings
Number Of Ingredients 14
Steps:
- In a small bowl, mix together olive oil, chili sauce, and hot pepper sauce, to make chili vinaigrette sauce. Line a large serving bowl with whole romaine leaves. In a separate mixing bowl, toss together remaining lettuce, radishes, green onions, kidney beans, pepper and tortilla chips; place in serving bowl. Place chicken on top in center of salad, and garnish with alternating tomato wedges, avocado slices and sliced beets. Serve with vinaigrette on the side.
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Subash Magar
[email protected]I'm not a fan of cilantro, so I left it out. The salad was still delicious.
Reina Camacho
[email protected]This salad is a great way to use up leftover chicken.
Samiul Alim
[email protected]I had to substitute Greek yogurt for the sour cream and it turned out great!
Ramiro Gomez
[email protected]The dressing is a little too spicy for me, but the salad is still very good.
Shane Leifheit
[email protected]I made this salad for a party and it was gone in minutes! Everyone loved it.
Chaana Saqi
[email protected]This salad is perfect for a light lunch or dinner. It's also great for meal prep.
Yaaba Francis
[email protected]I was skeptical about the chipotle dressing, but it was actually really good! It gave the salad a nice smoky flavor.
Kai Byrge
[email protected]This salad is so easy to make and it's absolutely delicious! I love the combination of sweet, savory, and spicy flavors.
Bj Payne
[email protected]I've made this salad several times now and it's always a crowd-pleaser. The dressing is perfectly balanced and the chicken is always tender and juicy.
Bernard Montana
[email protected]This chicken salad was a hit at my summer potluck! Everyone loved the creamy chipotle dressing and the fresh, zesty flavors. I will definitely be making this again.