This Santa Fe Chicken Salad recipe is simple and perfect for summer!
When it gets hot outside, the last thing I want to do is get in the kitchen and turn on the oven. I love eating salad and trying new recipes. This Santa Fe Chicken Salad hits the spot for a summer day!
You can use fresh deli salsa to give it a little kick. But the homemade buttermilk ranch dressing is mmmm good! I’ve had this recipe for over ten years and every time I make it, I wonder why I don’t make it more often.
We used to have chicken and salad on most nights when I was growing up. So this recipe just combines it all into one bowl. And with a little extra spice. I think my Mom would approve!
- 4 breasts of chicken, cooked then sliced
- 1 tablespoon olive oil
- 1 head romaine lettuce, chopped small
- 1 15-ounce can of black beans, drained and rinsed
- 1 ear of corn, cut off kernels (can use frozen or can corn)
- 1 tomato, chopped
- 1 avocado, diced
- ½ cup red onion, chopped fine
- ¼ cup jack cheese
- ¼ cup cheddar cheese
- ¼ small jicama, diced
- crushed tortilla chips
- cucumbers (optional)
- Pound the chicken with a meat tenderizer.
- In a skillet, heat the oil.
- Add the chicken and sprinkle generously with lemon-pepper.
- Cook each side about 7 minutes or until done.
- Remove from pan to cool. Slice the chicken.
- Prepare all ingredients and toss the salad.
- Don’t add the salad dressing until ready to serve.
- Buttermilk Salsa Dressing
- In a blender mix one envelope of ranch dressing with the required amount of mayonnaise and milk. Then add fresh deli salsa to taste.
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