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.
IngredientsFor 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
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.