Santa Fe Salad with Chicken

5 from 8 votes

Santa Fe Salad with Chicken

This Santa Fe salad combines romaine lettuce, tomatoes, roasted corn, black beans, pepperJack cheese, avocado and chicken topped with a creamy cilantro-lime dressing and crispy tortilla strips for a dish that's light and healthy, yet satisfying. The dressing makes more than enough for this salad for two, so use the extra on grilled steak or fish.

Prep Time20

Cook Time4

Total Time24

Course: Salad

Cuisine: American

Servings:

Calories: 353kcal

Author: Kathy Kingsley

Ingredients

Cilantro Lime Dressing

1 bunch fresh cilantro 2 tsp. agave or honey¼ cup olive oilSalt to taste
½ cup plain low-fat or whole yogurt
3 tablespoons fresh lime juice
½ jalapeño pepper seeded
2 teaspoons agave or honey
¼ cup olive oil
Salt to taste

Crispy Tortilla Strips

4 small corn tortillas
2-3 tablespoons vegetable oil
¼ teaspoon salt

Santa Fe Salad

4 cups romaine lettuce chopped
1 cup halved grape tomatoes
½ cup roasted or cooked corn kernels
1 cup PepperJack or Monterey Jack cheese cubed
¼ cup canned black beans drained and rinsed
1 cup roast chicken sliced or cubed
½ ripe avocado

Instructions

Make the Dressing

Trim and discard about ½ inch from the bottom of cilantro stems. Combine the cilantro, yogurt, lime juice, agave, and jalapeño in a food processor and process until finely chopped and blended. Slowly add the olive oil through the feed tube until blended. Season to taste with salt.

Make the Tortilla Strips

Cut the tortillas into ¼-inch wide strips. Heat the oil in a medium skillet over medium-high heat. Add the tortilla strips and cook, stirring occasionally, until golden and crisp, 2 to 3 minutes. Remove to a plate lined with paper towels to drain. Season with salt.

Make the Salad

In a large bowl, combine the lettuce, tomatoes, corn, cheese, beans, and chicken and toss gently to combine. Divide the salad between 2 shallow serving bowls. Add the avocado, and dressing and toss gently to coat. Top with tortilla strips and serve.

Notes

How to store: The Creamy Cilantro Lime Dressing can be stored in an airtight container in the refrigerator for up to a week. Once the salad is assembled, it’s best to enjoy it right away. However you can store the ingredients separately. Once cooked the tortilla strips should also be eaten right away so they don’t lose their crisp texture.

Nutrition