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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This came from one of my new cookbooks with recipes from around the United States. This one happened to be from New Mexico, which I thought was ironic because it's got Santa Fe in the title. Upon reading the description, the contributer owned a restaurant in Texas and upon retirement moved to New Mexico. This was claimed to be an exclusive and very popular salad. Passive time is chill time. Ingredients:
4 cups shredded cooked chicken |
1/2 cup diced green bell pepper |
1/2 cup diced red bell pepper |
1/2 cup chopped black olives |
2 green onions, sliced thin |
3 tablespoons fresh cilantro, chopped |
1/2 cup mayonnaise |
1/2 cup sour cream |
1 tablespoon lime juice |
1/4 teaspoon chili powder |
1/8 teaspoon cumin |
salt and pepper |
Directions:
1. Combine the chicken, peppers, olives, onion, and 2 tablespoons of the cilantro in a large bowl. In a small bowl, combine the mayo, sour cream, lime juice, and spices.
2. Toss the vegetable/meat mixture with the mayo dressing. Cover and chill until time for serving.
3. When serving, place on lettuce leaves and sprinkle with remaining chopped cilantro.
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