Santa Fe Salad
Ingredients
1 tablespoon olive oil (for cooking chicken)1 pound chicken tenders or boneless chicken
1 teaspoon Taco Seasoning Mix
1 6-ounce package baby spinach
1 15-ounce can of black beans rinsed and drained
2 avocado peeled, pitted, and chopped
1 cup tomatoes, chopped
1 cup frozen fire-roasted corn kernels, thawed
1 cup Mexican cheese, shredded
1/4 cup fresh cilantro (chopped)
1 lime cut into wedges
1/4 cup olive oil (for dressing salad)
optional: sour cream, salsa, ranch dressing
Directions
Add 1 tablespoon of olive oil to a skillet. Cook the chicken along with the taco seasoning mix until fully cooked through.
While the chicken is cooking, distribute the spinach between 4 plates or large salad bowls. Evenly divide the beans, avocado, tomatoes, corn, and cheese on top of the four plates.
Once the chicken has cooked, remove it to a cutting board and cut it into bite-sized pieces. Distribute the chicken evenly among the salads.
Give each salad a fresh squeeze of lime and drizzle with olive oil. You can also serve with a side of salsa, sour cream, or ranch if preferred.
