Chili's Santa Fe Chicken Salad

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Dry taco seasoning mix

  Campbell soup company, pace

  1 tbsp or 3g

• Lettuce

  Romaine or cos, raw

  1 head or 626g

• Avocados

  Florida, raw

  1 fruit without skin and seeds or 304g

• Pico de gallo

  Campbell soup company, pace

  ½ cup or 128g

• Cilantro

  Latin - Melissa's

  ¼ cup or 4g

• Ranch dressing

  Salad dressing, Kraft brand

  2 tbsp or 29g

• Mayo

  Classic - Kroger

  5 ⅓ tbsp or 75g

• Lime juice

  Raw

  1 tbsp or 15g

• Water

  Plain, clean water

  1 tbsp or 15g

• Chili powder

  Spices

  ½ tsp or 1g

• Paprika

  Spices

  ½ tsp or 1g

• Onion powder

  Spices

  ½ tsp or 1g

• Red peppers

  Sweet, cooked, boiled, drained, without salt

  100g

• Tortilla Strips

  Tri-Color - H-E-B

  4 Tbdp or 14g

• Chicken breast

  Broilers or fryers, meat only, cooked, roasted

  344g

Directions

1. Rub chicken cutlets with olive oil and taco seasoning. Heat a large skillet over med-high heat and cook chicken for 3-4 minutes per side until cooked through. Set aside and let cool, then slice chicken thinly.
2. Meanwhile, mix together ingredients for santa fe sauce.
3. When ready to serve salad, toss lettuce with ranch dressing, then top with sliced chicken, avocado, pico de gallo, cilantro and tortilla strips. Drizzle santa fe sauce overtop then serve and enjoy!
4. Source: thegirlonbloor.com/chilis-santa-fe-chicken-salad/

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