Samantha Nicole 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
Step 1 –Add 1 tablespoon of the olive oil to a skillet.
Step 2 –Cook the chicken along with the taco seasoning mix until fully cooked through at 165 degrees F, about 4-5 minutes per side.
Step 3 –While the chicken cooks, distribute the spinach between 4 plates or large salad bowls.
Step 4 –Evenly divide the beans, avocado, tomatoes, corn, and cheese on top of the four plates.
Step 5 –Transfer the cooked chicken to a cutting board and cut it into bite-sized pieces.
Step 6 –Distribute the chicken evenly among the salads.
Step 7 –Give each salad a fresh squeeze from 1 of the lime wedges
Step 8 –Sprinkle each salad with the cilantro and drizzle with the remaining 1/4 cup of the olive oil.
Step 9 –Serve with a side of sour cream, salsa, or ranch.
