Santa Fe Chicken Salad

• 2 cups (475 ml) water
• 3/4 cup (175 ml) soy sauce
• 3 tbsp (45 ml) sugar
• 2 tbsp (30 ml) salt
• 2 tbsp (30 ml) white vinegar
• 1 tbsp (15 ml) cayenne pepper
• 2 tsp (10 ml) liquid smoke
• 2 tsp (10 ml) paprika
• 2 tsp (10 ml) garlic powder
• 1 tsp (5 ml) onion powder
• 1 tsp (5 ml) black pepper
• 4 chicken breasts, flattened
• 1 cup (225 ml) mayonaise
• 2 tbsp (30 ml) chopped shallots
• 2 tbsp (30 ml) chopped tomatoes
• 1 tbsp (15 ml) buttermilk
• 1 tbsp (15 ml) white vinegar
• 1 tbsp (15 ml) chopped cilantro/coriander
• 1 tbsp (15 ml) chopped green chili
• 3/4 tsp (4 ml) paprika
• 1/2 tsp (2 ml) sugar
• 1/4 tsp (1 ml) salt
• pinch cayenne
• pinch cumin
• 1/2 iceberg lettuce, shredded
• 2 little gems, chopped
• 1 cup (225 ml) shredded red cabbage
• 1 cup (225 ml) shredded cheddar
• 1 cup (225 ml) shredded smoked mozzarella
• Pico de Gallo
• 1/2 cup (125 ml) sour cream
• 1/2 cup (125 ml) guacamole
• tortilla chips
• sliced jalapenos

1. Prepare the marinade by combining all ingredients.
2. Marinate chicken at least 2 hours.
3. Prepare dressing by mixing all ingredients, ditto for the Pico de Gallo.
4. Grill chicken on bbq, then slice in thin strips.
5. Prepare salad by dividing lettuce, little gem, cabbage over 4 plates.
6. Drizzle with some dressing, on top of that the chicken and cheese.
7. On each plate a scoop of guacamole, sour cream and pico de gallo.
8. Serve with tortilla chips and sliced jalapenos.

water, soy sauce, sugar, salt, white vinegar, cayenne pepper, liquid smoke, paprika, garlic, onion, black pepper, chicken breasts, mayonaise, shallots, tomatoes, buttermilk, white vinegar, coriander, green chili, paprika, sugar, salt, cayenne, cumin, red cabbage, cheddar, mozzarella, sour cream, guacamole, tortilla chips, jalapenos

Taken from online-cookbook.com/goto/cook/rpage/00178A (may not work)