Chicken Salad Santa Fe

Makes 6
Prep 30 m
Cook 12 m



  1. 1 of 2 Combine chicken and enough water to cover in large skillet. Bring to boiling. Reduce heat to low; simmer chicken 8 minutes or until no longer pink in center. Transfer chicken to plate. When cool enough to handle, tear into long shreds.
  2. 2 of 2 Combine chicken, tomato, red onion and cilantro in large bowl. Combine oil, lemon juice, shallot, jalapeno, mustard, garlic, salt and pepper in small bowl. Add the oil mixture to the chicken mixture. Spoon onto individual serving plates. Tuck in few tortilla chips. Garnish with cilantro.
Nutrition Information for Chicken Salad Santa Fe
Servings Per Recipe: 6
Per Serving: 265 kcal cal., 21 g pro., 52 mg chol., 430 mg sodium, 11 g carb., 16 g Fat, total
© Copyright Meredith Corporation. All Rights Reserved.
Printed from 07/21/2019