I’m a salad person through and through which means this recipe gets made ALL THE TIME once the sun comes out. I totally admit that I’m picky about food, but once the weather warms up I want my meals light and cool. Different salads are the perfect meal especially with protein like chicken on top! One of the great things about this Santa Fe Chicken Salad recipe is that the chicken needs to marinate overnight, so the work is spread out. It makes it really quick once you get the grill fired up when you’re ready for dinner that night.
Recipe is for 4 people.
1/2 cup mayonnaise
1/2 cup Italian salad dressing
4 skinless, boneless chicken breasts
1/2 cup ranch-style salad dressing (I say ranch-style in case you need to make your own dairy-free version!)
1/2 cup salsa
1 head lettuce
1 large tomato, chopped
The night before get a large plastic bag (that closes!) and mix together the marinade ingredients-mayo and Italian dressing. Add the chicken and squish it around so the chicken is fully covered. Place in the fridge overnight.
The next day when you’re ready get the chicken out and grill until cooked.
While the chicken is grilling get out the rest of the ingredients. Wash and chop the lettuce to the size you like. My family gets into fights over the correct leaf size lol it’s a major source of contention when it comes to salads. Divide the lettuce among 4 plates. Top with the chopped tomato.
Once the chicken is finished cut each breast into slices or cubes and lay on top of each salad.
Then make the dressing by combining the salsa and ranch dressing. Pour over the chicken and salad to finish.
Let me know if you try out this recipe and send me pics on Twitter & Insta so I can see!
P.S. I’m working on finding a plug-in to make it easier to print out my recipes so bear with me if I have to try a few things before I find what works!!
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