Santa Fe Chicken Salad

Santa Fe Chicken Salad

58 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
Judy Neary
Recipe by  Judy Neary

“This is one of my favorites. It's very festive and it makes a great meal.”

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Adjust Servings

Original recipe yields 4 servings



  1. In a gallon size plastic bag or 9x9 baking dish, mix together the mayonnaise and Italian dressing. Place chicken in mixture and marinate overnight in the refrigerator.
  2. Chop, wash, and dry the iceberg and romaine lettuce. Mix and divide among four dinner-size plates. Divide and place the tomato and green onions among the plates. Sprinkle the top of each salad with shredded cheese.
  3. Remove chicken from marinade and grill or broil until cooked. While chicken is cooking, cut tortillas into three thick strips and cut each strip into 'matchsticks'. Place on a cookie sheet and put under broiler until golden brown. Let cool. Cut the chicken into strips and divide among plates. Top with tortilla 'crispies'.
  4. To prepare the dressing, combine the salsa and ranch dressing in a blender and mix until smooth. Pour over each salad.

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Reviews (58)

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Awesome! I'm a huge fan of the Applebee's version, and this is just as satisfying. For the dressing (which I did not double--was enough for me), I also added about a tablespoon of taco seasoning to kick it up a bit. I also burned the crispies, so I just crumbled up a few tortilla chips for topping. Like Applebee's, I also served it with a dallop of sour cream, a dallop of salsa and a dallop of homemade guacamole. Thanks Judy!



YEAH BABY! This is awesome!! The combination of the tortilla crispies, the marinated grilled chicken and the funky dressing makes this salad a huge hit with my entire family!! A filling meal all by itself and I think is one of the best green salads I have come across on this site yet! Thanks Judy! I'd recommend this to anyone!



I confess I did not make the salad. I only used the chicken suggestion. I marinated the chicken in the mayo/dressing mixture overnight and broiled it the next day. Wow. Who would have thought mayo and Italian dressing would be so delicious together. I'll definitely make the chicken again and even try the salad.

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Amount Per Serving (4 total)

  • Calories
  • 907 cal
  • 45%
  • Fat
  • 63 g
  • 97%
  • Carbs
  • 46.1 g
  • 15%
  • Protein
  • 42.8 g
  • 86%
  • Cholesterol
  • 116 mg
  • 39%
  • Sodium
  • 1807 mg
  • 72%

Based on a 2,000 calorie diet



previous recipe:

Chinese Chicken Salad III


next recipe:

Slow Cooker Santa Fe Chicken