1 tb Vegetable oil 2 md Green peppers; julienned 2 md Onions; sliced 16 oz Salsa 30 oz Canned kidney beans -- drained 22 oz Canned Mexican-style corn
drained 3 c Cooked rice 6 c Shredded lettuce 10 1/2 oz Tortilla chips 1 1/2 c Shredded Cheddar cheese :
(1-1/2 cups = (6 oz.)
GARNISH:
Sour cream Heat oil in large skillet over medium-high heat. Add green peppers and onions; cook until tender crisp. Add salsa, beans, corn and rice; cook until thoroughly heated. For each serving, place 1 cup lettuce on serving plate. Surround lettuce with tortilla chips. Top with warm vegetable mixture. Sprinkle 1/4 cup cheese evenly on top of each serving. Garnish with sour cream. Each serving provides: * 740 calories * 25 g. protein * 26.7 g. fat * 100.4 g. carbohydrate * 7.1 g. dietary fiber * 36 mg. cholesterol * 896 mg. sodium Source: "Veg-able Rice" Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias
How To make Santa Fe Salad's Videos
BEST CHICKEN SALAD RECIPE | Santa Fe Chicken Salad | Easy & Healthy
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This Santa Fe Chicken Salad is a Chili's copycat recipe loaded with spicy chicken, avocado, cilantro, and Santa Fe sauce.
It's so easy to make this salad – you only need a few ingredients to make the best salad ever! Here's what you need:
INGRIDENTS
2x 5 oz. (280g) skinless, boneless chicken breast 4 cups (170g) mixed greens ½ cup (250g) canned sweetcorn ½ diced red onion, chopped ½ cup (75g) baby tomatoes, chopped ½ cup (90g) chopped dates, chopped 2 limes 1 avocado
2 tbsp. olive oil 2 tbsp. freshly squeezed lime juice 2 tsp. honey or agave 1 garlic clove, crushed 1 tbsp. chopped coriander leaf small pinch salt and pepper
HOW TO MAKE IT:
1. Preheat the BBQ grill.
2. Mix the chicken rub spices together in a small bowl. Rub on both sides of the chicken breasts with a spoon or with your hands.
3. Place the chicken on the grill for 5-8 minutes on each side. The chicken is done when the internal temperature reaches 165°F (75°C).
4. While the chicken is cooking put 2 cups of greens into two separate bowls. Chop the onion, dates and baby tomatoes and divide equally into each bowl. Drain and rinse the sweetcorn from the can and measure out ¼ cup for each bowl.
5. Slice the avocado in half, remove the pit, peel off skin and slice. Cut the lime in ½ and squeeze the juice onto the avocados to stop them from browning.
6. To make the dressing, finely chop the coriander and garlic. Juice the limes to measure out ⅛ of a cup. Mix the oil, lime juice, garlic, coriander and honey, and season to taste with salt and pepper.
7. Slice the cooked chicken and place on top of the salad. Pour the dressing over the two bowls. Serve immediately with an extra lime wedge and some fresh coriander.
Tip: This is a great prep ahead dish. Make this dish the day before and keep the chicken and dressing separate until ready to serve. Don't slice avocado until ready to eat.
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Healthy Recipes...Santa-Fe Chicken Salad
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Santa-Fe Chicken Salad
STA FE SALAD STA FE SALAD. #saladrecipe #salads #salad
STA FE SALAD #salad #cheesecakefactory
Healthy SANTA fe salad with grilled chicken
#HealthySANTAfeSalad #homemadestyle
Ingredients: 2chicken breast 1can sweet corn 1c shredded Monterey Jack cheese 2Avocado 5c Lettuce 1/4c chopped cilantro 1Tomato Sauce: 1/4c virgin olive oil 1/4c Lime juice 1/2tsp cumin powder 2cloves Garlic Salt Black pepper
Marinate chicken 15minutes The dressing does double duty as a marinade in this healthy and Hearty salad
Santa Fe Salad ???????? [Easy Midweek Dinner Recipe]
full recipe
A hearty Santa Fe Salad topped with pan fried chicken tenders is not only easy to make and put together, it’s perfect for that quick midweek family meal everyone will love.
It has all the familiar flavours with taco seasoning, corn chips and a good mixture of corn, black beans, tomatoes, avocados, olives and jalapeno.