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Healthy Santa Fe Chicken Salad
A healthy salad layered with homemade black bean and corn salsa, spicy, marinated chicken breasts and topped with a creamy, (healthy) chili-ranch dressing.
Course
Salad
Cuisine
American, Mexican
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Servings
4
servings
Calories
394
kcal
Author
Sam Merritt
Ingredients
Chicken
3
chicken breasts
thin
5
Tbsp extra virgin olive oil
2
Tbsp lime juice
1
tsp
chili powder
½
tsp
ground red pepper
½
teaspoon
garlic powder
½
teaspoon
paprika
¼
tsp
onion powder
⅛
tsp
salt
⅛
tsp
ground black pepper
Salad
10
oz
chopped iceberg lettuce
10
oz
chopped romaine lettuce
2
medium tomatoes
diced
1
jalapeno
seeds and ribs removed, cut into small fine pieces
1
can black beans
rinsed and drained
15.5
oz
can super sweet yellow and white corn
drained
¼
cup
chopped cilantro
¼
cup
finely chopped onion
2
tsp
lime juice
1
avocado
sliced
broken baked Tostitos (15-20 chips
broken)
Dressing
1
cup
plain
nonfat Greek yogurt, 8 oz
1
Tbsp Ranch Dressing Mix
1 ½
teaspoon
reduced sodium taco seasoning
Instructions
Chicken
Spray stovetop griddle with cooking spray and set to medium heat.
In a medium bowl, whisk together olive oil, lime juice, and all spices.
Submerge chicken in marinade so that it is fully coated and transfer to stovetop griddle.
Cook chicken, flipping occasionally and brushing chicken with additional marinade after each flip
Cook chicken until internal temperature reaches 165F.
Transfer chicken to plate and cover with foil to keep warm.
Black Bean & Corn Salsa
Combine tomatoes, jalapeno, black beans, corn, cilantro, onion and lime juice in medium bowl.
Set in the refrigerator until ready to serve.
Prepare your dressing by combining Greek yogurt, ranch dressing mix, and taco seasoning. Be sure to stir very well.
When ready to serve, combine romaine and iceberg lettuce and distribute evenly across serving plates.
Top each serving with Black Bean and Corn Salsa, then with chopped grilled chicken. Serve with Greek yogurt dressing.
Top with avocado and baked Tostitos, if desired.
Notes
*If your chicken breasts are not already thin I would recommend pounding them so that they cook quickly and evenly
Nutrition
Serving:
1
salad
|
Calories:
394
kcal
|
Carbohydrates:
30
g
|
Protein:
40
g
|
Fat:
12
g
|
Saturated Fat:
2
g
|
Cholesterol:
108
mg
|
Sodium:
283
mg
|
Potassium:
914
mg
|
Fiber:
5
g
|
Sugar:
1
g
|
Vitamin A:
537
IU
|
Vitamin C:
12
mg
|
Calcium:
19
mg
|
Iron:
2
mg