Another blogger’s choice recipe swap, and this time I got Hezzi-D’s Books and Cooks, written by Heather. I didn’t even have to peruse her blog to find what I wanted to make; I already had three recipes in my “to try” list from her (I don’t know why she wasn’t in my in blogs I frequent already, but she’s certainly going there shortly!). Okay, so I did take a gander through her blog again, but I really wanted to try all the recipes that were waiting on my list: bagels, Sante Fe chicken salad and spicy chicken in garlic lime broth. I settled on the salad (for today), but don’t you think for one second that I will not be making the other two very soon 😛
This recipe sounded exactly like a salad I would order in a restaurant (and why in the world does a salad almost always taste better in a restaurant than it does when you make it at home?), so I knew this was exactly what I wanted to make. Super simple, everyday ingredients (love that part!), and quick to prepare. What could be better?
Oh, and I have to include a shout out to my good friend, Nick. He custom-made me some spice racks (I have far too many spices), and after almost a year of bugging him, he finally hung them for me a few weekends ago.
The reason this particular recipe made me think of Nick and my spice racks is because it involves a good handful of my favorite spices (all were on my “frequently used” rack, not the “alphabetically ordered” rack). Woot woot! Thanks, Nick!! 🙂
Back to the salad…It was textbook out of a restaurant – in an awesome way! It was probably even better! I didn’t have any red peppers on hand, so I used tomatoes for the color instead. To make up for the flavor of the missing red pepper, I used red onion along with a little green onion (I had them both in my refrigerator). I forgot the corn…eh. Certainly wouldn’t have hurt, but I remembered when I went back to blog the recipe. Oh well. I also forgot the cheese for Nate, and he didn’t even notice because it was a such a good salad, and one he’d like to have again on many occasions. He even ate up all the extra chicken, veggies, and dressing with some blue corn tortilla chips the same night. Lettuce..who needs it?
Oh, and the dressing. Yum! I love the combination of sour cream (I used Greek yogurt) and salsa, but the addition of ranch and lime juice really gave it that restaurant flavor that can be hard to find at home. So delicious! Thank you, Heather!
Sante Fe Chicken Salad
Source: Hezzi-D’s Books and Cooks
Servings: 3 large salads
For the chicken:
2 tbsp lime juice
2 tbsp orange juice
2 tbsp tequilla
1 tbsp olive oil
1/2 tsp cumin
1/4 tsp oregano
1/2 tsp cayenne pepper
1 tsp paprika
2 cloves garlic, crushed
salt and pepper
2 boneless, skinless chicken breasts
For the dressing:
1/4 cup salsa
2 tbsp plain non-fat Greek yogurt (sour cream would work)
2 tbsp ranch dressing
1 tbsp lime juice
salt and pepper
For the salad:
4 cups lettuce, rough chopped
1/4 cup cilantro, chopped
1 tomato, chopped
1/2 avocado, diced
3/4 cup black beans, drained and rinsed
1/4 red onion, chopped
1/3 cup pepper jack cheese
1. In a small bowl, combine lime juice, orange juice, tequilla, olive oil, cumin, oregano, cayenne pepper, paprika, garlic and salt and pepper. Place chicken in zip-top bag and cover with marinade. Refrigerate and let chicken marinate for 1-4 hours.
2. Combine all ingredients for dressing. Refrigerate until ready to use.
3. Heat grill to medium high heat. Remove chicken from marinade. Grill chicken until cooked through, about 5 minutes on each side. Let cool, then slice into strips.
4. Place a layer of tortilla chips on plates, then top with lettuce cilantro, tomatoes, avocados, black beans, onions, cheese, and chicken strips. Finish with dressing as desired.