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Applebee's Santa Fe Chicken Salad

By Todd Wilbur


Score: 5.00. Votes: 4
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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."

Create a robust chipotle marinade that fills your chicken fillets with flavor. As you wait for the chicken to marinate you have plenty of time to throw together clones of the Mexi-ranch dressing and fresh pico de gallo. Now most of the work is done, and you're standing in front of the gate to salad heaven. When you're ready to enter, simply grill the chicken, assemble your salads and open wide.

You should know that if you don't have buttermilk for the dressing, and don't want to buy a whole carton to use just a single tablespoon, simply substitute regular milk. You'll find ground chipotle pepper where all the spices are stocked in the market: I use McCormick. If you can't track down ground chipotle, use ground cayenne pepper. Just be sure to measure roughly half the amount, since cayenne packs more heat than chipotle.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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Average rating:

Score: 5.00. Votes: 4
Rating of votes (4)
5
 
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Laura Holterman
Jan 19, 2014, 23:00

I absolutely love this recipe. It is delicious. It does take some time to make the marinade and dressing but both are worth all the work. In my opinion it does not exactly taste the same as the restaurant, but I like this recipe better!

Tony
Jul 22, 2007, 22:00

We tried this last night and boy was it good. Instead of making the mexi-dressing, we used Marzetti Southwestern Ranch dip. Tasted almost the same, but really cut down on the prep time. May try using canned diced tomatos for the pico de gallo. Chicken was great!!

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