RECIPE APPLEBEES SANTA FE CHICKEN SALAD
Menu Description: "Grilled chipotle chicken breast with guacamole and sour cream on a bed of greens tossed with two cheeses, pico de gallo, tortilla strips and our Mexi-ranch dressing."
Clone some red pepper marinade that will make the chicken breasts taste like Applebee's chipotle chicken, then mix up a clone of the Mexi-ranch dressing and some fresh pico de gallo and you're on your way to salad heaven. By the way, if you don't have buttermilk for the dressing and don't want to buy a whole carton just to use a tablespoon, simply substitute regular milk. Find ground chipotle pepper such as the stuff made by McCormick. If you can't track it down, substitute cayenne pepper. Just be sure to half the amount, since cayenne is hotter than chipotle.
Salad dishes from United States for 4 persons
Ingredients
- Marinade
- 2 cups water
- 3/4 cup soysauce
- 3 tbsp sugar
- 2 tbsp salt
- 2 tbsp white vinegar
- 1 tbsp cayenne pepper
- 2 tsp liquid smoke
- 2 tsp paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 4 chickenbreasts, flattened
- Mexi-ranch Dressing
- 1 cup mayonaise
- 2 tbsp chopped sjalots
- 2 tbsp chopped tomatoes
- 1 tbsp buttermilk
- 1 tbsp white vinegar
- 1 tbsp chopped cilantro/coriander
- 1 tbsp chopped green chili
- 3/4 tsp paprika
- 1/2 tsp sugar
- 1/4 tsp salt
- pinch cayenne
- pinch cumin
- Pico de Gallo
- 1/2 iceberg lettuce, shredded
- 2 little gems, chopped
- 1 cup shredded red cabbage
- 1 cup shredded cheddar
- 1 cup shredded smoked mozzarella
- 1/2 cup sour cream
- 1/2 cup guacamole
Preparation
Prepare the marinade by combining all ingredients. Marinate chicken at least 2 hours.
Prepare dressing by mixing all ingredients, dito for the Pico the Gallo.
Grill chicken on bbq, then slice in thin strips.
Prepare salad by dividing lettuce, little gem, cabbage over 4 plates. Drizzle with some dressing, on top of that the chicken and cheese. On each plate a scoop of guacamole and pico de gallo.
Serve with tortillachips and sliced jalapenos.
Prepare dressing by mixing all ingredients, dito for the Pico the Gallo.
Grill chicken on bbq, then slice in thin strips.
Prepare salad by dividing lettuce, little gem, cabbage over 4 plates. Drizzle with some dressing, on top of that the chicken and cheese. On each plate a scoop of guacamole and pico de gallo.
Serve with tortillachips and sliced jalapenos.