Copycat Santa Fe Salad

A vibrant and satisfying salad featuring grilled chicken, fresh vegetables, and creamy ranch dressing, perfect for busy weeknights and casual gatherings.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Main Course, Salad

Cuisine: American, Southwestern

Calories: 400

Ingredients Method Notes

Ingredients

Main Ingredients

2 pieces chicken breasts, grilled and sliced Use leftover grilled chicken or rotisserie chicken for quicker prep.
6 cups romaine lettuce, chopped Make sure to use fresh romaine for crispness.
1 cup corn, canned or grilled Canned corn works well; just drain and rinse.
1 cup black beans, rinsed Rinse canned black beans before adding.
1 piece red bell pepper, diced You can substitute with other colorful peppers.
1 piece avocado, sliced Add just before serving to prevent browning.
1/2 cup shredded cheese (cheddar or Monterey Jack) Choose your preferred cheese.
1/4 cup chopped green onions Adjustment can be made based on your preference.
1/4 cup cilantro, chopped Fresh cilantro enhances the flavor.
1/2 cup ranch dressing or your favorite dressing Feel free to try different dressings.

Method

Assembly

In a large bowl, combine the chopped romaine lettuce, corn, black beans, red bell pepper, and avocado.
Top with the grilled chicken slices, shredded cheese, green onions, and cilantro.
Drizzle with your choice of ranch dressing or another salad dressing.
Toss the salad gently to combine all ingredients.
Serve immediately and enjoy!

Notes

Store leftover salad without dressing to maintain freshness. Chicken can be reheated in the oven for best results.