Copycat Santa Fe Salad
A colorful and nutritious salad featuring tender chicken and a medley of fresh ingredients, ideal for warm days and quick weeknight dinners.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten-Free, High-Protein
Ingredients
- 1 pound grilled chicken breast
- 4 cups romaine or spinach greens
- 1 cup corn (fresh or canned)
- 1 cup black beans (drained and rinsed)
- 1 bell pepper, chopped
- 1 avocado, sliced
- 1/2 cup shredded cheese (optional)
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Season the chicken with your preferred spices.
- Cook the chicken on a grill or stovetop until golden brown and juicy.
- Prep the fresh veggies by washing and chopping them into bite-sized pieces.
- Rest the chicken for a few minutes after cooking before slicing it into strips.
- Toss all components together in a large bowl.
- Drizzle the homemade dressing over the salad just before serving.
Notes
For a vegetarian version, swap out the chicken for grilled tofu. Store leftovers in an airtight container for up to three days.