A Little Piece of Heaven

July 27, 2010

By Katrice 

I have unexpectedly become quite a salad lover; something I'd have never believed could happen just a few years ago. It started with a simple grilled chicken salad from Pizza House East in Sandusky, Ohio. Then, on to the fried chicken salad that used to be on T.G.I. Friday's menu and kept going from there. I like to bake my own chicken and use it with bacon bits, cucumbers and a hard boiled egg atop of Romaine Lettuce. My homemade renderings had been my favorite until a fork full of Santa Fe Chicken Salad from BJ's Restaurant and Brewhouse landed on my palate this past weekend. I nearly forgot about everything else on my plate and later jokingly told everyone with me, "that salad changed my life forever ... for the better." It sounds funny, but it was just that serious. Thus, here I am three days later having successfully located the recipe -- thanks to Tastebook.com.

Enjoy! I know I will. 

BJ's Restaurant and Brewhouse's Santa Fe Chicken Salad

  • ½ –ounces crispy fried tortilla strips, divided
  • -ounces romaine lettuce, chopped or torn into pieces
  • -ounce diced red onions
  • -ounces diced roasted red peppers
  • -ounce mixture of shredded Monterey jack and cheddarcheeses
  • -ounces diced tomatoes
  • ½-ounce cooked, blackened chickenbreast, sliced in 8 strips
  •  slices ripe avocado
  • -ounce corn kernels, rinsed
  • -ounce chopped green onions
  •  teaspoon blackened spice
  • -ounces Santa Fe dressing
  • Place ½-ounce of the tortilla chips in bottom of a large bowl with a flat rim.
  • Toss lettuce with onions, roasted peppers and 3-ounces of the dressing. Place mixture on top of tortilla strips in bowl. Top with cheese and tomatoes. Place chicken around lettuce forming a circle, leaving enough space between each strip to insert an avocado piece.
  • Top salad with corn and remaining tortilla strips. Sprinkle green onions over all. Dust salad and rim of bowl with spice mixture. Refrigerate until ready to serve.
  • How to make the dressing: Combine 1 cup ranch-style dressing, ½ teaspoon chili powder, ¼ teaspoon granulated garlic, ¼ teaspoon cumin and ⅛ teaspoon Tabasco sauce. Makes 1 cup.

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5 comments

  1. Thanks Katrice for this recipe! I too have fallen in-love with a great salad on everyone's menu! I started as well with a breaded chicken salad at Pizza House east in Sandusky! Then MAX&Ermas's has a fried chicken salad that is amazing its the first time I ever had honey mustard dressing! It was great! So I look for that sort of salad on everyone's menu. Ruby Tuesday has the California Chicken salad that is pretty much the same! I also love the Oriental Chicken Salad at Apple Bee's! As for the Santa Fe Chicken salad I have not had BJ's but for a quick lunch and great taste, Wendy's has pretty much a smaller scale of the same salad and I love it! Sorry to have said so much, but I'm picky when going out to eat so when i find something I like I kinda stick to it everywhere I go! Thanks again I will try this recipe myself!

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  2. Let me know how it turns out!

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  3. Also try spinach and walnut salad w/shrimp from Apple Bees (with warm bacon raspberry vinaigrette) and almond curry chicken salad from Joli Kobe on Roswell Road.

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  4. That salad looks so good. I may have to put the recipe to use soon. Oh, love the hair.

    Brande

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  5. Thanks Brande! I want to try and re-create that salad this weekend.

    ReplyDelete

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