Santa Fe Chicken Salad
Santa Fe Chicken Salad is fresh and hearty with tender chicken breast, black beans and roasted corn, and it's tossed with a zesty lime dressing!
Servings: 4 servings
Calories: 452kcal
Ingredients
- 2 skinless boneless chicken breasts about 1 - 1.5 pounds
- 3 teaspoons homemade taco seasoning or your favorite store bought seasoning
- 1 large ear of corn husks and silks removed (or about 1 cup of thawed frozen corn)
- 2 tablespoons olive oil
- 2 small corn tortillas cut into strips
- 4 cups romaine lettuce chopped; sub with your favorite lettuce
- 2 green onions white and green parts, sliced
- 1 cup cherry tomatoes halved
- 1 cup black beans rinsed and drained
- 1 avocado seeded and diced
- 1 cup grated cheese cheddar or your favorite
For the dressing:
- 6 tablespoons extra virgin olive oil
- 4 tablespoons fresh lime juice
- 2 teaspoons pure maple syrup substitute with honey
- 1 tablespoon freshly chopped cilantro
- salt and freshly ground black pepper to taste
Instructions
- Season the chicken breast with salt and pepper to taste and sprinkle with the taco seasoning. Let stand at room temperature for about 1 hour.2 skinless boneless chicken breasts , 3 teaspoons homemade taco seasoning
- Preheat the grill to medium and cook the chicken breast about 8 minutes per side or until internal temperature reaches 165 degrees. Remove from heat, cover loosely with foil and allow to rest for 10 minutes before chopping or slicing.
- While the chicken cooks, place the corn on the grill and cook on all sides, turning every 3-4 minutes or until blackened. Remove from heat and cut the corn from the cob when cool enough to handle.1 large ear of corn
- Preheat the oven to 400 degrees. Toss the tortilla strips with the olive oil and salt, to taste. Bake in an even layer for 5 minutes or until golden and crispy.2 tablespoons olive oil, 2 small corn tortillas
- Place the lettuce, chicken, green onions, cherry tomatoes, black beans, roasted corn, avocado, and cheddar cheese and tortilla strips in a large bowl.4 cups romaine lettuce, 2 green onions, 1 cup cherry tomatoes, 1 cup black beans, 1 avocado, 1 cup grated cheese
- Place all salad ingredients in a small jar, cover and shake until combined. Drizzle the desired amount of dressing over the salad and toss to coat. Serve immediately and enjoy!6 tablespoons extra virgin olive oil, 4 tablespoons fresh lime juice, 2 teaspoons pure maple syrup, 1 tablespoon freshly chopped cilantro, salt and freshly ground black pepper
Notes
- Pro tip: Prep the chicken, grilled corn and dressing in advance to make salad assembly even faster.
- Total time above includes grilling chicken and corn. You may prep the chicken and corn in advance or you may also opt to use leftover or rotisserie chicken and thawed frozen corn to make meal prep even faster!
- You will more than likely have dressing leftover. Store in an airtight container in the fridge for up to 2 weeks.
Nutrition
Calories: 452kcal | Carbohydrates: 25g | Protein: 17g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 26g | Cholesterol: 38mg | Sodium: 172mg | Fiber: 8g | Sugar: 6g