Experience a burst of flavor and texture with this delightful Santa Fe Chicken Salad. This dish combines grilled chicken, fresh vegetables, and zesty dressings to create a sensational meal that's perfect for lunch or a light dinner.
1 cup corn (freshly grilled or canned, low-sodium)
1 cup cherry tomatoes, halved
1 red bell pepper, diced
1 avocado, diced
1 cup romaine lettuce, chopped
½ cup red onion, thinly sliced
½ cup shredded cheddar cheese (optional)
1 ripe avocado (for dressing)
¼ cup Greek yogurt (or sour cream)
2 tablespoons lime juice (freshly squeezed)
1 clove garlic, minced
Salt and pepper (to taste)
¼ cup olive oil (for vinaigrette)
2 tablespoons lime juice (for vinaigrette)
¼ cup fresh cilantro, chopped
1 teaspoon honey (optional, for vinaigrette)
Salt and pepper (for vinaigrette)
Instructions
Prepare the Grilled Chicken: Season chicken breasts with southwest spices, grill over medium heat for about 6-7 minutes per side until cooked through. Let it rest before dicing.
Make the Creamy Avocado Dressing: In a blender, combine ripe avocado, Greek yogurt, lime juice, minced garlic, salt, and pepper. Blend until smooth.
Prepare the Salad Base: In a large bowl, add chopped romaine lettuce, diced red onion, halved cherry tomatoes, bell pepper, corn, and black beans. Toss gently.
Add Chicken and Avocado: Add diced grilled chicken and avocado to the salad mixture. Toss lightly.
Make the Cilantro Lime Vinaigrette: In a small bowl, whisk olive oil, lime juice, chopped cilantro, honey, salt, and pepper.
Dress the Salad: Drizzle vinaigrette over the salad and toss. Serve with creamy avocado dressing on top.
Serve: Enjoy immediately or refrigerate for up to an hour before serving.
