Santa Fe Chicken Salad
Craving something fresh and flavorful? This Santa Fe Chicken Salad is packed with tender chicken, vibrant veggies, and a creamy dressing that makes every bite a delight. It's the perfect easy weeknight dinner or a lunchbox favorite. Make it tonight and enjoy the balance of health and flavor!
Equipment
- Large Skillet
- Kids Lunch Box
- ice pack
Ingredients
- ¾ cup mayonnaise
- ¾ cup plain Greek yogurt
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 cup milk
- ½ cup chopped cilantro
- 2 cloves garlic
- ½ jalapeño, stemmed and seeded
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon oil, for cooking
- 2 teaspoons taco seasoning
- 1 pound chicken breasts, boneless skinless
- 1 large head green lettuce, chopped
- 15 ounce can black beans, drained and rinsed
- 1 cup corn, thawed if using frozen
- 1 cup cherry tomatoes, halved
- ½ cup shredded cheddar cheese
- 1 avocado, diced
Instructions
- In a blender or food processor, combine all the dressing ingredients and blend until smooth and creamy. Refrigerate leftovers up to one week.
- Heat oil inside a large pan over medium-high heat. Season chicken breasts with taco seasoning and cook the first side for 6 minutes and flip, cooking the other side for another 5 minutes, until the internal temperature has reached 165F. Remove from pan and set aside.
- Divide the chopped lettuce between 6 lunch containers. Top with black beans and corn.
- Cut the chicken breasts into 1-inch pieces and distribute them over the salad. Top with cherry tomatoes, shredded cheese, and avocado.
- Pack the Jalapeño Ranch Dressing into mini sauce containers and send with the salads.
Notes
- Storage: Store leftovers in an airtight container in the fridge. They can last up to three days.
- Freezing: The salad is best enjoyed fresh. However, you can freeze the chicken separately if needed.
- Pairing: This salad pairs wonderfully with whole grain bread or tortilla chips for added crunch.
- Vegetarian Option: Substitute the chicken with grilled veggies or chickpeas for a hearty vegetarian version.
- Extra Spice: If you like it spicy, consider adding more jalapeño or a sprinkle of crushed red pepper flakes.
- Serving Size: This recipe serves six, but you can easily halve or double it based on your needs.