“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.”
READY IN:
1hr 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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