This Santa Fe Chicken Salad recipe is simple and perfect for anytime throughout the year!
With the start of the new year, the “let’s eat healthier” goals are inevitable. Bring on the salads, fruits and vegetables. The thing is, you won’t mind cutting down on casseroles or comfort food when you can eat something as good as this.
Santa Fe Salad
Fresh deli salsa can be used with this recipe 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!
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Santa Fe Chicken Salad Recipe
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Santa Fe Chicken Salad
Ingredients
- 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 to mato chopped
- 1 avocado diced
- ½ cup red onion chopped fine
- ¼ cup jack cheese
- ¼ cup cheddar cheese
- ¼ small jicama diced
- Lemon-pepper
- crushed tortilla chips
- cucumbers optional
- Buttermilk Dressing
Instructions
- 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 Dressing
- 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.
Nutrition
