I’ve never been to Santa Fe, but that didn’t stop me from making this delicious Santa Fe Salad! The corn chips make it absolutely perfect, so try this combination today and leave a comment with your own ideas for more things to add!
Ingredients:
- corn chips
- romaine lettuce
- diced tomato
- 1 chicken breast, cubed
- about 1/4 of a red onion, diced
- 1 can black beans, drained
- 1 can whole corn kernels, drained
- 1/3 C. chunky Pace mild salsa
- 1/4 C. Ranch dressing
- about 1 Tbsp. lemon or lime juice
- optional: grated cheese
- optional: avocado slices
Instructions:
- Cook cubed chicken and red onion in either a pan or pot with some water until chicken is thoroughly cooked.
- Add black beans, corn, salsa, ranch dressing, and lemon juice.
- Bring to a boil, then reduce heat to a simmer, stirring often, until heated.
- Place some corn chips and salad (lettuce and diced tomato) on each plate. Top each salad with about 4-5 Tbsp. of the chicken and black bean mixture.
- optional: Add grated cheese and/or sliced avocado on each salad.
If you have leftover chicken mixture, use it up in a Santa Fe Quesadilla for lunch tomorrow!
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