Best 3 Santa Fe Chicken Salad Pampered Chef Recipes

With a burst of flavors and textures, Santa Fe Chicken Salad is a vibrant and satisfying dish that combines the bold tastes of the Southwest with the refreshing lightness of a classic salad. This popular recipe, often associated with the iconic cookware brand Pampered Chef, offers a delightful medley of succulent grilled chicken, crisp vegetables, a tangy dressing, and the unique charm of Santa Fe spices.

This versatile salad can be served as a main course or as a side dish, and it's a perfect fit for picnics, potlucks, or a quick and healthy lunch. The combination of smoky grilled chicken, sweet corn, crunchy black beans, and juicy tomatoes, tossed in a zesty dressing infused with lime, chili powder, and cumin, creates a symphony of flavors that tantalizes the taste buds. Additionally, variations of this recipe include the Santa Fe Chicken Salad Sandwich, a hearty and flavorful option for a satisfying meal on the go, and the Santa Fe Chicken Salad Wrap, a lighter and portable version that's perfect for busy individuals seeking a nutritious and convenient lunch option.

Let's cook with our recipes!

SANTA FE CHICKEN SALAD (PAMPERED CHEF)

Santa Fe Chicken Salad (Pampered Chef) image

Make and share this Santa Fe Chicken Salad (Pampered Chef) recipe from Food.com.

Provided by bmiene

Categories < 15 Mins

Time 12m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup mayonnaise
2 tablespoons lime juice
1 tablespoon taco seasoning
1 garlic clove, pressed
1/4 teaspoon crushed red pepper flakes
2 cups cooked chicken
1 (12 ounce) can whole kernel corn, drained
1 green pepper, finely diced
1/2 cup diced red onion
1/2 cup finely diced celery
2 plum tomatoes, seeded and diced
2 tablespoons snipped fresh cilantro

Steps:

In medium bowl whisk together mayonnaise, lime juice, taco seasoning and garlic.
Add remaining ingredients and stir gently to coat evenly.
Cover and refrigerate 25-30 minutes.

Nutrition Facts : Calories 218.8, Fat 10.3, SaturatedFat 1.9, Cholesterol 40.1, Sodium 374.1, Carbohydrate 19.6, Fiber 2.1, Sugar 4.5, Protein 14

SANTA FE CHICKEN SALAD (APPLEBEE'S)

Santa Fe Chicken Salad (Applebee's) image

Do not let the list of ingredients keep you from making this salad. Most of the ingredients are for the marinade and salsa which should be made the day before and refrigerated. The remaining ingredients are the salad and side items. It is super quick to throw together the next day and tastes awesome. The tequila-lime chicken is outstanding on its own and you may want to make extra Pico de Gallo to keep in the fridge. I have adapted this recipe from a former Applebee's employee. The recipe is scaled down for one serving, so adjust for more servings. Cooktime is marinade time.

Provided by NcMysteryShopper

Categories Chicken Breast

Time 12h15m

Yield 1 serving(s)

Number Of Ingredients 26

Ingredients

2 tablespoons gold tequila
1/4 cup freshly squeezed lime juice
2 tablespoons freshly squeezed orange juice
1 teaspoon fajita seasoning mix
3/4 teaspoon minced fresh jalapeno pepper (seeded)
3/4 teaspoon minced fresh garlic
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 boneless chicken breasts, skin on or 1 boneless skinless chicken breast
1 small tomatoes, diced
1/2 small onion, diced
1 -2 teaspoon diced jalapeno (we like more!)
1/8 cup fresh cilantro (diced)
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1 teaspoon olive oil
1 teaspoon white vinegar
3 tablespoons ranch dressing (they use Naturally Fresh brand lo-fat)
tortilla chips (multi-colored or regular) or corn tortilla strips (multi-colored or regular)
chopped scallion, sprinkled on top
1 ounce sour cream (ramekin at 9 o'clock)
1 ounce guacamole (ramekin at 3 o'clock)
2 ounces pico de gallo, recipe above (ramekin at 12 o'clock)
3 -4 cups torn salad greens
1/8-1/4 cup shredded monterey jack cheese or 1/8-1/4 cup shredded cheddar cheese

Steps:

Combine marinade ingredients in a container with lid. Add Chicken and place in refrigerator overnight.
Combine Pico de Gallo ingredients in a small bowl with lid and place in refrigerator overnight with chicken.
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).
While the chicken is grilling combine ranch dressing with 2 Tablespoons of the Pico de Gallo. Set Aside.
Prepare Garnishes.
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. Add Garnishes to plate.

Nutrition Facts : Calories 717.9, Fat 51.9, SaturatedFat 14.3, Cholesterol 135.8, Sodium 2352.1, Carbohydrate 27.1, Fiber 5.6, Sugar 11.5, Protein 39.7

SANTA FE SALAD

Santa Fe Salad image

From Newport News, Virginia, Gail Park shares a colorful stand-alone salad that her family simply loves. "People always ask for the recipe when I bring it to a potlucks," she adds. "The zippy dressing and mix of crunchy veggies with beans is a winning combination!"

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 17

Ingredients

2-1/2 cups cut fresh green beans
1 cup minced fresh cilantro
1/4 cup fat-free sour cream
2 tablespoons lime juice
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1/4 teaspoon salt
Dash cayenne pepper
2 cups frozen corn, thawed
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 small sweet red pepper, finely chopped
1 small red onion, chopped
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup shredded reduced-fat cheddar cheese

Steps:

Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 3-5 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry. , For dressing, in a small bowl, combine the cilantro, sour cream, lime juice, vinegar, garlic, cumin, salt and cayenne. , In a large bowl, combine the green beans, corn, pinto beans, black beans, red pepper, onion, chilies and olives. Sprinkle with cheese. Pour dressing over salad; toss gently to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 151 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 374mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges

Tips:

- **Choose high-quality ingredients:** Use fresh, ripe avocado and juicy, flavorful chicken. Opt for a creamy Greek yogurt and a flavorful salsa. - **Don't overcook the chicken:** Overcooked chicken will be dry and tough. Cook it until it reaches an internal temperature of 165°F (74°C). - **Use a sharp knife to cut the chicken:** This will help to prevent the chicken from shredding and becoming dry. - **Add the avocado at the end:** Avocado is a delicate fruit that can easily turn brown. Add it to the salad just before serving to keep it fresh and green. - **Serve the salad on a bed of lettuce:** This will help to keep the salad light and refreshing.

Conclusion:

This Santa Fe Chicken Salad is a delicious and healthy lunch or dinner option. It's easy to make and can be tailored to your own taste preferences. With its creamy avocado, flavorful salsa, and juicy chicken, this salad is sure to be a hit!