Ww Santa Fe Style Roasted Chicken Salad4 Points Food

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SANTA FE CHICKEN SALAD WITH TANGY LIME DRESSING



Santa Fe Chicken Salad with Tangy Lime Dressing image

Santa Fe Chicken Salad with Tangy Lime Dressing is a fresh, hearty salad packed with black beans, roasted corn and tortilla strips tossed with a zesty lime dressing! {GF}

Provided by Marcie

Categories     Salads

Time 30m

Number Of Ingredients 14

2 skinless boneless chicken breasts (about 1 - 1.5 pounds)
3 teaspoons Homemade taco seasoning (or your favorite store bought seasoning)
4 cups romaine lettuce (chopped)
2 green onions (white and green parts, sliced)
1 cup cherry tomatoes (halved)
½ cup black beans (rinsed and drained (use canned or my [Easy Instant Pot Black Beans]))
1 large corn cob (husks and silks removed (or about 1 cup of thawed frozen corn))
1 avocado (seeded and diced)
Serve with grated cheese (fresh cilantro, lime wedges, and tortilla strips if desired)
6 tablespoons extra virgin olive oil
4 tablespoons fresh lime juice
2 teaspoons pure maple syrup (may substitute with honey)
2 teaspoons freshly chopped cilantro
salt and freshly ground black pepper (to taste)

Steps:

  • Season the chicken breast with salt and pepper to taste and sprinkle with the taco seasoning. Let stand at room temperature for about 1 hour.
  • Preheat the grill to medium and cook the chicken breast about 8 minutes per side or until internal temperature reaches 165 degrees. Remove from heat, cover loosely with foil and allow to rest for 10 minutes before slicing.
  • While the chicken cooks, place the corn on the grill and cook on all sides, turning every 3-4 minutes or until blackened. Remove from heat and cut the corn from the cob when cool enough to handle.
  • Place the lettuce, green onions, cherry tomatoes, black beans, roasted corn, avocado, and cheddar cheese in a large bowl. Toss together gently, and serve on plates. Top with the chicken and tortilla strips.

Nutrition Facts : Calories 452 kcal, Carbohydrate 25 g, Protein 17 g, Fat 34 g, SaturatedFat 6 g, Cholesterol 38 mg, Sodium 172 mg, Fiber 8 g, Sugar 6 g, UnsaturatedFat 26 g, ServingSize 1 serving

SANTA FE SALAD WITH CHILI-LIME DRESSING



Santa Fe salad with chili-lime dressing image

This Southwest-inspired salad is a combination of fresh, crunchy vegetables, rich and filling black beans all tossed in a tangy lime dressing. Cool and crisp romaine is the base of the salad that comes together in under 30 minutes. Great for cookouts, this salad travels well with the dressing separate until serving time. The layered approach to making the salad allows the various ingredients to stay fresh for longer. Serve this salad alongside any grilled meats or pair with some baked potatoes for a vegetarian option. Keep this recipe close for a fun lunch and top your salads with some roasted chicken or salmon. Be sure to shake the dressing well before tossing with your salad to ensure even texture. This dressing is also a great marinade for chicken and shrimp.

Categories     Lunch,Appetizers

Time 25m

Yield 8 servings

Number Of Ingredients 12

6 Tbsp Reduced calorie mayonnaise
3 Tbsp Cilantro fresh, finely chopped
3 Tbsp Water
1 medium Uncooked scallion(s) minced
2 Tbsp Fresh lime juice
2 tsp Sugar
0.5 tsp Chili powder
15 oz Canned black beans rinsed and drained
1.5 cup(s) Cooked corn kernels fresh or frozen
2 cup(s) Grape tomatoes
1 medium Sweet red pepper(s) cut into thin strips (about 1 1/2 cups)
8 cup(s), shredded Romaine lettuce cut into thick shreds (about 2 hearts)

Steps:

  • To make dressing, in a small bowl, whisk together mayonnaise, cilantro, water, scallion, lime juice, sugar and chili powder until smooth. Transfer to a jar or a plastic container with a tight-fitting lid and refrigerate until ready to use.
  • In a large bowl or food storage container, layer remaining ingredients in order listed; cover and refrigerate.
  • To serve, spoon salad ingredients into a bowl. Shake dressing and then drizzle dressing over salad; toss well to coat. Yields about 2 cups of salad and 1 1/2 tablespoons of dressing per serving.

Nutrition Facts : Calories 32 kcal

WW SANTA FE-STYLE ROASTED CHICKEN SALAD(4 POINTS)



Ww Santa Fe-Style Roasted Chicken Salad(4 Points) image

Make and share this Ww Santa Fe-Style Roasted Chicken Salad(4 Points) recipe from Food.com.

Provided by punkyluv

Categories     Chicken

Time 17m

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons lime juice
2 tablespoons taco sauce
2 tablespoons olive oil
2 tablespoons sliced pickled jalapeno peppers, drained and chopped
1 teaspoon ground cumin
3/4 teaspoon salt
3 cups sliced deli roast chicken breasts
3 cups mixed baby greens
1 cup halved grape tomatoes
4 scallions, chopped
1/2 cup cilantro, fresh, chopped

Steps:

  • whisk together the lime juice, taco sauce, oil, jalapeno, cumin and salt in a serving bowl. add the remaing ingredients and gently toss to coat evenly.

Nutrition Facts : Calories 54.7, Fat 4.7, SaturatedFat 0.6, Sodium 376.4, Carbohydrate 3.3, Fiber 0.7, Sugar 0.8, Protein 0.6

SANTA FE CHICKEN RECIPE



Santa Fe Chicken Recipe image

Take chicken casserole on a trip to the land of enchantment with our Santa Fe Chicken Recipe. This Santa Fe Chicken Recipe is easy, cheesy and spicy!

Provided by My Food and Family

Categories     Grains

Time 55m

Yield Makes 4 servings

Number Of Ingredients 9

2 cups instant white rice, uncooked
1 can (15 oz.) black beans, rinsed
1 yellow pepper, chopped
1 can (10-1/2 oz.) condensed cream of chicken soup
2 cups water
1/4 cup chopped fresh cilantro
4 small boneless skinless chicken breasts (1 lb.)
1/2 cup TACO BELL® Thick & Chunky Salsa
1 cup KRAFT Mexican Style Finely Shredded Four Cheese

Steps:

  • Heat oven to 400°F.
  • Combine rice, beans and peppers in 13x9-inch baking dish. Mix soup, water and cilantro; pour over rice mixture.
  • Top with chicken and salsa.
  • Bake 45 min. or until chicken is done (165°F), topping with cheese for the last 10 min.

Nutrition Facts : Calories 500, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 860 mg, Carbohydrate 65 g, Fiber 8 g, Sugar 3 g, Protein 33 g

SANTA FE GRILLED CHICKEN SALAD WRAP



Santa Fe Grilled Chicken Salad Wrap image

Make and share this Santa Fe Grilled Chicken Salad Wrap recipe from Food.com.

Provided by carolinafan

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 cups torn romaine lettuce
1 (6 ounce) package southwestern-seasoned chicken breast, strips or 1 (6 ounce) package grilled chicken breast strips
1 large tomatoes, chopped
1 (11 ounce) can whole kernel corn, drained
1/2 cup shredded mexican cheese
1/4 cup ranch dressing
1/4 cup chunky salsa
8 flour tortillas

Steps:

  • Toss romaine , chicken breast strips, tomatoes and corn in large bowl, sprinkle with cheese.
  • Combine dressing with salsa. Pour over romaine mixture; toss to coat.
  • Spoon evenly into tortillas; roll up.

Nutrition Facts : Calories 409, Fat 18.4, SaturatedFat 5.6, Cholesterol 21.4, Sodium 1077.1, Carbohydrate 51.7, Fiber 5.3, Sugar 6.7, Protein 12.1

LEFTOVER CHICKEN SANTA FE SALAD



Leftover Chicken Santa Fe Salad image

Adapted from Woman's Day magazine. I changed all of the ingredients to lower fat versions, but the original called for the full fat stuff, so by all means use whichever you prefer. Good way to use up a little leftover corn and chicken. If you prefer to not buy pre-bagged salad, just add a little shredded red cabbage,carrots, and sliced radishes to your favorite salad greens. You may also sub any type of cooked beans you prefer - chickpeas, kidney beans, black-eyed peas, etc. Shredded leftover pork or turkey would also be nice in this.

Provided by HeatherFeather

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup reduced fat Italian dressing (creamy or regular)
1/4 cup chunky salsa (hot or mild)
2 tablespoons lime juice
2 cups cooked chicken, shredded
1 (15 ounce) can black beans, drained & rinsed (2 cups)
1 1/2 cups corn (canned or frozen & thawed)
4 cups mixed salad greens (American blend-the one with radish, carrots,red cabbage, and lettuce)
4 cups reduced fat tortilla chips, approximately
4 teaspoons low-fat sour cream, to taste (or regular)
4 teaspoons low-fat cheddar cheese, to taste (or regular)

Steps:

  • Mix dressing together in a large bowl.
  • Add chicken,beans,corn,and salad greens and toss well to coat.
  • Place about a small handful of tortilla chips (approx 1 cup) onto 4 serving plates, then portion out the salad on top.
  • Place a dollop of sour cream on top of each and sprinkle with some shredded cheese.

Nutrition Facts : Calories 458.8, Fat 16.9, SaturatedFat 3.4, Cholesterol 54.9, Sodium 426.5, Carbohydrate 50.4, Fiber 9.7, Sugar 4.7, Protein 29.3

SANTA FE STYLE SALAD



Santa Fe Style Salad image

My sister tuned me into this easy salad. It is so yummy and you can change it up to whatever you have on hand. The dressing is what really makes it, and it is so easy.

Provided by Chef Lindsay

Categories     Black Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1 head iceberg lettuce, chopped
1 avocado, chopped
1 tomatoes, chopped
3 green onions, chopped
1 (15 ounce) can black beans, rinsed
1 (15 ounce) can corn, drained
1 cup shredded colby-monterey jack cheese
3 cooked chicken breasts (rotisserie works or sometimes I George Forman them, chopped or shredded)
jicama (optional)
cilantro, chopped (optional)
corn tortilla strips (optional)
1 cup ranch dressing
1 cup barbecue sauce

Steps:

  • Wash all veggies and mix together in a large bowl with all the other ingredients.
  • Mix ranch dressing with barbecue sauce. It doesn't matter how much you make, as long as it is a 1 to 1 ratio. This is the dressing.
  • Garnish with cilantro and/or tortilla strips. I have found them already made at the grocery store, or you can make your own.
  • I like to put a little of the dressing mixed in with the chicken and then have the rest separate and each person can put on the desired amount.

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