This Santa Fe Salad from Chili’s Bar and Grill is beyond zesty! It has so much flavor packed into a rectangle stylish plate. I always order this yummy dish of greens when I go eat at the local restaurant. However, here’s a copy-cat version that is so delicious!
Santa Fe Chopped Chicken Salad
1 1/2 pounds boneless skinless chicken breasts
3/4 cup Lawry’s Santa Fe Chili Marinated with Lime and Garlic, divided
1/2 cup sour cream
2 tablespoons milk
1 tablespoon chopped fresh cilantro
1 package (10 oz) torn romaine lettuce, about 8 cups
1 cup black beans, drained and rinsed
1 cup drained canned whole kernel corn
1 medium avocado, cut into chunks
1 medium tomato, cut into chunks
1/2 cup shredded Monterey Jack
1/4 cup chopped red onion
1. Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade, turn to coat well. Refrigerate 30 mins or longer for extra flavor. Removed chicken from marinade. Discard any remaining marinade.
2. Grill chicken over medium heat 6-7 mins per side or until cooked through, brushing with 2 tablespoons of remaining marinade. Cut chicken into thin slices.
3. Mix sour cream, milk, cilantro, and remaining 2 tablespoons marinade in medium bowl with wire whisk until smooth. Arrange lettuce on large serving platter. Top with chicken, beans, corn, avocado, tomato, cheese and onion. Or toss all together and mix well. Serve with dressing and tortilla chips if desired.