SANTA FE CHICKEN SALAD + WRAPS

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Author: Hello Ani

This is a very tasty salad that can be enjoyed by itself or made into wraps. Juicy spiced chicken, crunchy vegetables, beans, butter lettuce tossed in a delicious dressing. this is one of my favorite salads!

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Ingredients

Chicken Spice Rub:

2 chicken breast (boneless and skinless), or 3 thin filets of breast
½ teaspoon sea salt
¼ teaspoon pepper
1 teaspoon garlic powder
1 teaspoon paprika (not smoked paprika)
¼ teaspoon chipotle chili powder
1 tablespoon olive oil
½ cup chicken broth or water for cooking

Dressing:

½ cup sour cream
2 tablespoon mayonnaise
3 tablespoon lime juice
¾ teaspoon sea salt
¼ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon smoked paprika
¼ teaspoon ground cumin
2 tablespoon fresh chopped flat-leaf parsley, or cilantro
2 tablespoon green spring onions, green part only, finely sliced
1 tablespoon fresh serrano or jalapeno pepper, de-seeded and finely diced

Salad Ingredients:

1 cup corn kernels, about 2- 3 fresh ears of cooked corn
½ red bell pepper, diced
¼ cup red onions, finely diced
1 stalk celery, diced
1 cup black beans, cooked
1 head butter lettuce

Wraps:

4 big flour tortilla wraps, warmed
Santa Fe chicken salad
diced tomatoes
1 avocado sliced
Tapatio chili, or salsa if desired

Instructions

1. Cook fresh Corn, or use canned corn kernels.
2. Heat cooked black beans. Season them with a little salt and garlic powder.
3. Cut up all salad ingredients, and assemble them on a big platter.
4. Make the dressing: To a small bowl add the sour cream, mayonnaise, seasonings, and fresh herbs. Mix together, then set aside in the refrigerator.
5. Prepare the Chicken: Rub olive oil on both sides of the chicken breast. Combine the salt, pepper, garlic powder, sweet paprika, and chipotle powder. Add the rub to the chicken. Reserve the broth or water for cooking later.
6. Cook Chicken: Heat a little olive oil in a skillet over medium heat. Add the chicken and brown it on both sides. For regular thick chicken breast, brown for about 4 minutes on each side. For the thin filets, brown for only 2 minutes on each side. Then pour ½ cup of chicken broth or water. Cover the skillet with a lid. Lower the temperature to medium/low and cook for another 2 minutes, or until the chicken is cooked through. This method will make the chicken super juicy. Remove the skillet from the heat but leave chicken covered until ready to use.
7. Pour the salad dressing over the salad. You can add just a splash of milk if you want to make the dressing a bit thinner. I usually leave it as is. Slice the chicken and place it on top of the salad.
For making Wraps:
Warm a burrito-sized flour tortilla. Then layer with a few big leaves of butter lettuce, chicken slices, beans, corn, bell pepper, onion, and avocado slices if you like. Spoon the dressing over, and wrap it up tightly. (Fold up the ends then roll the wrap) Cut the burrito in half. Serve with Tapatio sauce or salsa if desired. Enjoy!

Video

Nutrition

COURSE: Salad

CUISINE: American

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