Santa Fe Chicken Salad, an easy lunch!

Santa Fe Chicken Salad for an easy lunch!

Salads in the summer are the perfect choice for lunch. And this Santa Fe Chicken Salad is sure to be on your FAVS list! I had seen a similar one posted online that had lots of ingredients. Since I’m moving more in the direction of simpler recipe . . . especially for lunch . . .I decided that I could make one much easier. All I had to do was use my Corny Mexican Dip as one of the ingredients! We have made this dip several times, and IT IS ADDICTIVE!!! You can eat it as a dip or a side dish for a Mexican dish. And, I would suggest that, if you like this salad, keep a supply of the Corny Mexican Dip on hand in your refrigerator:)

Making the Santa Fe Chicken Salad . . .

The first thing you will have to do is make the Corny Mexican Dip. While it is a quick and easy dish, it still will need to be refrigerated before using on the Santa Fe Salad.

Once the Corny Mexican Dip is made and refrigerated, you can make the Santa Fe Salad! Simply layer the ingredients, starting with the lettuce, and ending with the dressings.

Santa Fe Salad

There are a variety of tastes and textures in this salad, from the crunch of the lettuce and tortilla chips, the heat of the jalapeños and cayenne pepper, the bean-corn combination with chicken, and finally the creamy Ranch and Chipotle Dressing.

Santa Fe Salad

This salad is delicious, filling, and has a little “heat” in every bite! So if you like Tex-Mex or Mexican Food, you will LOVE  this salad! Just a few simple steps, and you will have a salad to remember!

What is your favorite salad to have for lunch in the summer?

This recipe has been featured in Meal Plan Monday.

This recipe can be seen in Wonderful Wednesday Blog Hop.

Print Recipe
Santa Fe Salad Recipe
A salad that is both filling and delicious with a little "heat" in every bite!
Course Salads
Prep Time 10 minutes
Servings
people
Ingredients
Course Salads
Prep Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Be sure the Corny Mexican Dip is made first. (See the recipe from the link at the top of the page.)
  2. Cut the two chicken breasts in half. Then either slice each half in strips, or chunks.
  3. Place 2 cups lettuce on each salad plate.
  4. Add 1/2 chicken breast on top of each of the lettuce.
  5. Place 1/2 cup of the Corny Mexican Dip on top of the chicken breast meat on each salad.
  6. Sprinkle with shredded cheddar cheese--as much or as little as you like.
  7. Sprinkle broken tortilla chips on top of the cheese--as much or as little as you like.
  8. Drizzle each salad with both Ranch Dressing and Chipotle Dressing--as much or as little as you like. You can buy both in your local grocery store or make them homemade.
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