Santa Fe Salad
A vibrant and satisfying Southwestern-inspired salad that combines fresh ingredients with a burst of flavors, perfect for a light lunch or a side dish for dinner.
Ingredients
Salad Base
- 4 cups romaine lettuce, chopped Washed and dried
- 2 cups cooked chicken breast, diced or shredded Use leftovers if available
Vegetables and Add-Ins
- 1 can black beans 15 oz, drained and rinsed
- 1 cup corn kernels Canned or frozen
- 2 cups cherry tomatoes Halved
- 1 cup shredded cheese Cheddar or Mexican blend
- 1/2 cup red onion Thinly sliced
- 1/4 cup fresh cilantro Chopped
- 1 ripe avocado Diced
- 1 cup tortilla strips For crunch
Dressing
- Dressing of your choice Ranch, cilantro lime, or vinaigrette
Instructions
Preparation
- Wash and dry the romaine lettuce, chop it into bite-sized pieces, and place it in a large salad bowl.
- Dice or shred the cooked chicken breast and add it to the bowl with the lettuce.
Adding Ingredients
- Drain and rinse the black beans and add them to the bowl.
- Measure one cup of corn and add it to the salad.
- Halve the cherry tomatoes and toss them into the bowl.
Final Touches
- Thinly slice the red onions and add half a cup to the salad.
- Add the chopped cilantro, followed by one cup of shredded cheese.
- Gently toss the salad until all ingredients are mixed well.
- Top with diced avocado and sprinkle one cup of tortilla strips.
- Drizzle with your choice of dressing and serve immediately.
Notes
Using fresh ingredients is crucial for flavor. Keep the salad cold before serving for maximum freshness. Marinating chicken can add extra flavor. Store leftovers in an airtight container for up to two days.