Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, barbecue chicken santa fe salad. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Barbecue Chicken Santa Fe Salad is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Barbecue Chicken Santa Fe Salad is something which I have loved my whole life. They’re nice and they look fantastic.
Remove chicken from marinade and grill or broil until cooked. While chicken is cooking, cut tortillas into three thick strips and cut each strip into 'matchsticks'. Place on a cookie sheet and put under broiler until golden brown.
To get started with this particular recipe, we must prepare a few ingredients. You can have barbecue chicken santa fe salad using 9 ingredients and 1 steps. Here is how you cook it.
The ingredients needed to make Barbecue Chicken Santa Fe Salad:
- Make ready 2 Barbecue Chicken Thighs
- Make ready Iceburg Lettuce
- Take Fita Cheese
- Make ready Sweet Corn
- Take Green olives
- Take slices Carrot
- Prepare Strawberries
- Prepare Your favorite salad dressing
- Make ready To taste Salt & Papper
Pour about half of the lime dressing over the chicken, close bag and toss chicken to coat. Calories, carbs, fat, protein, fiber, cholesterol, and more for Santa Fe Bbq Chicken Salad (Lunch Specials - Elephant Bar). Want to use it in a meal plan? Head to the diet generator and enter the number of calories you want.
Steps to make Barbecue Chicken Santa Fe Salad:
- Dice up lettuce and place on a plate. Add corn, carrots, olives, feta cheese and strawberries. Heat up chicken and cut up placing on top of salad. Add salt & pepper to taste and your favorite salad dressing. Enjoy!
Santa Fe Chicken Salad Recipe This recipe was inspired by one of my favorite dishes at Earl's. I wouldn't say it's a copycat, as there is a difference but this is a delicious alternative for one of my go to restaurant lunches. Toss salad greens with cheese and remaining Pico de Gallo (or less - to taste). Sprinkle with fried tortilla strips or lightly crushed tortilla chips. Cut chicken into strips and place on top of greens.
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