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
- 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.
