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Colorful Santa Fe Salad with fresh ingredients and vibrant flavors

Santa Fe Salad

A bright and fresh salad featuring crunchy greens, creamy avocado, sweet corn, and smoky spices, perfect for a lively dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Southwestern
Calories: 300
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 head Romaine lettuce or mixed greens, washed and chopped Choose your preferred green.
  • 1 cup Cooked chicken breast, sliced, or black beans for a vegetarian option Chicken or black beans can be used based on dietary preference.
  • 1 can Canned black beans, drained and rinsed Optional for additional protein.
  • 1 cup Corn, fresh or thawed frozen Can be warmed if desired.
  • 1 cup Cherry tomatoes, halved Gives sweetness and color.
  • 1 medium Avocado, diced Add just before serving to prevent browning.
  • 1/4 cup Red onion or green onion, thin sliced For a mild onion flavor.
  • 1 cup Shredded cheddar or pepper jack cheese Choose based on your spice preference.
  • 1 cup Tortilla strips or crushed tortilla chips Add crunch to the salad.
  • 1/4 cup Fresh cilantro, chopped Adds freshness.
  • 2 pieces Lime wedges For serving.
Dressing Ingredients
  • 1/4 cup Olive oil Base for the dressing.
  • 2 tablespoons Fresh lime juice Adjust to taste.
  • 1 teaspoon Cumin Adds warm flavor.
  • 1 teaspoon Chili powder For some spice.
  • 1/2 teaspoon Salt Enhances taste.
  • 1/2 teaspoon Pepper To taste.
  • 1 teaspoon Honey or plain yogurt, optional For a touch of sweetness.

Method
 

Preparation
  1. Season the chicken with salt, pepper, cumin, and chili powder, then grill or pan sear until done. Let rest, then slice.
  2. For a vegetarian salad, skip the chicken and use extra black beans.
  3. Warm the corn in a pan or microwave, if you like it warm. Let it cool a bit.
Make the Dressing
  1. In a small bowl, whisk together olive oil, lime juice, cumin, chili powder, salt, and a touch of honey or yogurt to make a bright dressing.
Assemble the Salad
  1. In a large bowl, add lettuce, black beans, corn, tomatoes, onion, avocado, and cheese.
  2. Toss with a few tablespoons of dressing until the salad looks coated. Add more dressing if you like.
  3. Top with sliced chicken, tortilla strips, and chopped cilantro.
  4. Serve with lime wedges on the side.

Notes

Dry the lettuce well to prevent the dressing from making it soggy. Add avocado last to keep it green. Keep tortilla strips separate until serving for crunch. Adjust lime juice and salt to taste.