Recipes

4 Chef’s Requested Santa Fe Grill Brand Chicken Breasts

4 large potatoes

1 cup Garden Club Mayonnaise

1/4 cup diced red onion

1/4 cup diced celery

1 – 4 oz. can chipotle peppers

1 – 4 oz. can diced green chilies

Chopped fresh cilantro

Salt and Pepper to taste

1 tsp. ground cumin

Toasted Pepitas (Pumpkin Seeds)

Grill chicken until done. Let chicken cool and then dice. Wash, peel and then dice potatoes. Boil until they can be pierced easily with a knife. Drain and cool.

Finely chop onion, celery and chipotle peppers. Drain green chilies. Finely chop cilantro. Combine mayonnaise, onion, celery, chipotle pepper, green chilies and cilantro. Season to taste with salt, pepper and cumin. Mix together chicken, potatoes, and dressing. Chill. Serve garnished with toasted Pepitas.

Filed Under

• Poultry