Yields: 4 Servings

Santa Fe Grilled Chicken Salad


  • 1 cup nonfat plain yogurt
  • 1 can 4 oz. ORTEGA Diced Green Chiles, undrained
  • 2 cloves garlic, crushed
  • 2 tbls. fresh lime juice
  • 1/2 teaspoon ACCENT Flavor Enhancer
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 4 4 halves boneless skinless chicken breasts
  • 1 package 10 oz. mixed greens
  • 1 cup Mexican cheese blend, shredded
  • 1 cup (or corn chips) coarsely broken corn tortilla chips
  • 1 cup cherry tomatoes, halved
  • 14 cups green onions, sliced
  • 1 can 2 1/4 oz. black olives, sliced
  • 2 tbls. fresh cilantro


In small bowl, blend dressing ingredients. Reserve 1/2 cup mixture to drizzle on salad.

Heat grill to medium-hot. Brush chicken with dressing and place on oiled grill rack. Grill 10 to 12 minutes, turning once and brushing occasionally with dressing, until juices run clear and chicken is no longer pink inside. Remove chicken to cutting board.

While chicken is grilling, in large bowl, combine greens, cheese, chips, tomatoes, onions, olives and cilantro. Mix well. Divide onto 4 plates.

Cut chicken crosswise into 1/2 inch strips. Arrange on salad. Drizzle with reserved 1/2 cup dressing.
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