Layered Chicken Santa Fe Salad
May 18, 2009
We love salads for supper, and anything Southwestern goes over great at my house. Layered Santa Fe Salad is a breeze. Purchase a rotisserie chicken from the grocery, or use leftover grilled chicken. Serve with salsa or, for kids, ranch dressing. In under 25 minutes, you will have a colorful dinner on the table that is so healthy, high in protein and low in fat.
Layered Santa Fe Salad
Prep:
25 minutes
Yield:
4 to 6 servings
Ingredients
6 cups torn romaine lettuce leaves
4 plum tomatoes, chopped
31/2 cups chopped or shredded cooked or grilled chicken
1 cup black beans, rinsed and drained
1/2 cup blue corn or yellow corn tortilla chips
1/4 cup chopped fresh cilantro
1/2 cup chopped Monterey Jack cheese
Salsa, Greek yogurt, fresh corn, chopped green onions
4 plum tomatoes, chopped
31/2 cups chopped or shredded cooked or grilled chicken
1 cup black beans, rinsed and drained
1/2 cup blue corn or yellow corn tortilla chips
1/4 cup chopped fresh cilantro
1/2 cup chopped Monterey Jack cheese
Salsa, Greek yogurt, fresh corn, chopped green onions
Preparation
1. Place romaine in a large serving bowl. Layer tomatoes and next 5 ingredients. Serve with salsa, Greek yogurt, corn and green onions, if desired.
One Response to “Layered Chicken Santa Fe Salad”
Alli says:
May, 19 2009at 11:21 am
Just made this for recipe for lunch. It was great! The use of salsa with greek yogurt on top was perfect! A great and healthy substitute for sour cream. There's plenty left over for supper. Thanks for another good one!