Ingredients for Chicken Salad Santa Fe
- 1.5 lbs cooked chicken breasts
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1/2 cup Kalamata olives, sliced
- Green Onions
- 1/2 cup fresh cilantro, chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- 1/2 cup red onion, finely chopped
- 1/4 teaspoon garlic powder
- crisp lettuce leaves (Romaine or butter lettuce recommended), for serving
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How to Make Chicken Salad Santa Fe
- Cook 1.5 lbs boneless, skinless chicken breasts until cooked through. Shred or chop into bite-sized pieces.
- Dice 1 red bell pepper and 1 green bell pepper.
- Slice 1/2 cup Kalamata olives.
- Finely chop 1/2 cup red onion.
- Chop 1/2 cup fresh cilantro, reserving 2 tablespoons for garnish.
- In a large bowl, combine the cooked chicken, bell peppers, olives, red onion, and 2 tablespoons of the chopped cilantro.
- In a separate small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons lime juice, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, and salt and pepper to taste.
- Gently toss the chicken and vegetable mixture with the prepared mayo dressing.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld. (The longer it chills, the better!)
- Before serving, place the chicken salad on crisp lettuce leaves (Romaine or butter lettuce recommended).
- Sprinkle with the remaining 2 tablespoons of chopped cilantro.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
9g
Fat
26g
Carbs
2g
