Santa Fe Chicken Salad
Light and delicious Santa Fe Chicken Salad is the perfect easy dinner idea!
Prep Time15 mins
Cook Time7 mins
Total Time22 mins
Servings: 4 servings
- 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
- crushed tortilla chips
- cucumbers optional
- Buttermilk Dressing
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.
Calories: 623kcal | Carbohydrates: 42g | Protein: 64g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 158mg | Sodium: 357mg | Potassium: 1724mg | Fiber: 17g | Sugar: 4g | Vitamin A: 1175IU | Vitamin C: 23.6mg | Calcium: 164mg | Iron: 4.1mg