Copycat Santa Fe Salad
A vibrant and nutritious salad featuring savory chicken, fresh veggies, and a zesty dressing, reminiscent of southwestern flavors.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 4 cups mixed greens Feel free to use your favorite greens.
- 1 cup black beans, drained and rinsed Can substitute with chickpeas.
- 1 cup corn (canned or frozen)
- 1 piece bell pepper, diced Any color bell pepper works.
- 1 piece avocado, sliced Use ripe but firm avocado.
- 1/2 cup shredded cheese (cheddar or Monterey Jack) Cheshire or Cotija can be used as alternatives.
- 1/4 cup cilantro, chopped
- 1/4 cup ranch dressing Use any preferred dressing.
- 1/4 cup salsa Pico de gallo or bottled salsa works well.
Instructions
Preparation
- Combine the mixed greens, black beans, corn, bell pepper, avocado, and shredded chicken in a large mixing bowl.
- Toss everything gently until combined.
- Drizzle the ranch dressing and salsa over the mixture. Toss again, ensuring all ingredients are well-coated.
- Top your salad with shredded cheese and a sprinkle of fresh cilantro.
- Serve immediately and enjoy every bite!
Notes
For added flavor, consider grilling the chicken with taco seasoning. Store leftovers in an airtight container for up to 2-3 days. Keep the dressing separate until serving to maintain freshness.