Santa Fe Salad

Time :25

Yield :4 servings

Recipe Background

Santa Fe Salad is a fresh salad with a southwestern twist is a healthy and satisfying lunch or dinner option! With tender chicken, black beans, corn, and many other delicious toppings, this recipe is both easy and crave-worthy. Best of all, it’s ready in under 30 minutes! Santa Fe Salad is full of amazing textures and flavors for a hearty, scrumptious dish that will leave you feeling nourished and full.

Ingredients

For the chicken:

1 tablespoon olive oil
1 pound chicken tenders boneless
1 teaspoon taco seasoning mix

For the salad:

6 ounces baby spinach
1 (15 ounce) can black beans rinsed and drained
2 avocados peeled, pitted, and chopped
1 cup tomatoes chopped
1 cup frozen fire-roasted corn kernels thawed
1 cup Mexican cheese shredded
1/4 cup cilantro chopped
1 lime cut into wedges
1/4 cup olive oil

For the optional toppings:

sour cream to taste
salsa to taste
ranch dressing to taste

Directions

Add 1 tablespoon of the olive oil to a skillet.
Cook the chicken along with the taco seasoning mix until fully cooked through at 165 degrees F, about 4-5 minutes per side.
While the chicken cooks, distribute the spinach between 4 plates or large salad bowls.
Evenly divide the beans, avocado, tomatoes, corn, and cheese on top of the four plates.
Transfer the cooked chicken to a cutting board and cut it into bite-sized pieces.
Distribute the chicken evenly among the salads.
Give each salad a fresh squeeze from 1 of the lime wedges
Sprinkle each salad with the cilantro and drizzle with the remaining 1/4 cup of the olive oil.
Serve with a side of sour cream, salsa, or ranch.