*  Exported from  MasterCook  *

                          Santa Fe Chicken Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken                          Salad

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   Olive oil -- divided
   6      large         Flour tortillas -- cut into
                        size rectangles
   2      teaspoons     Chili powder -- divided
   1      teaspoon      Cumin -- divided
   1 1/2  pounds        boneless chicken breast -- cut in strips
   8      cups          Romaine lettuce -- tightly
					
   1      small         Red bell pepper, seeded -- cut
                        thin slices
   1      small         Green bell pepper, seeded -- cut into thin slices
     1/2  small         Purple onion -- cut into very
                        slices
   1      cup           Pepper-cheese cubes
     1/2  cup           Ranch dressing
     1/4  cup           Salsa
     1/4  cup           Toasted almonds (optional)

To heat tortillas:  In nonstick pan, heat 2 tbls olive oil over low-medium heat. 
 Add tortilla strips.  Toss to coat. Sprinkle with 1 teaspoon chili powder and 1/2 teaspoon cumin.
 Stir every 5 minutes until crisp. This takes about 30 to 40 minutes. Remove from heat and set aside.

 To cook chicken:  In a nonstick frying pan, heat 2 tbls olive oil over medium-high heat. 
 Saute chicken with 1 teaspoon chili powder and 1/2 teaspoon cumin for 8 to 10 minutes or until done.
 Place chicken in a clean bowl.  Refrigerate until salad is ready to assemble.

 To assemble salad:  In a large salad bowl, combine lettuce, peppers, onion and cheese.  
Mix ranch dressing and salsa. Add vegetables. Toss to coat. 
Add chicken and croutons.  Toss to coat.  Garnish with almonds.

This recipe was a First Prize Contest Winner!

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