Layered Santa Fe Chicken Salad Recipes

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

Ingredients

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 CHICKEN SALAD

Santa Fe Chicken Salad image

This Santa Fe chicken salad recipe from Delish.com gives taco salad a run for it's money.

Categories Santa Fe Chicken Salad chicken salad taco salad Mexican salad easy salad recipe

Time 30m

Yield 3-4 servings

Number Of Ingredients 16

Ingredients

1/4 c. extra-virgin olive oil
pinch of crushed red pepper flakes
1/4 c. lime juice
2 cloves garlic, minced
1/2 tsp. ground cumin
kosher salt
Freshly ground black pepper
3 tbsp. vegetable oil, divided
2 small corn tortillas
2 boneless, skinless chicken breasts
4 c. chopped romaine lettuce
1 c. black beans, drained
1 avocado, chopped
2/3 c. corn
1 c. Shredded Monterey Jack
1/4 c. Chopped cilantro

Steps:

Make dressing/marinade. Whisk together olive oil, red pepper flakes, lime juice, garlic and cumin until emulsified.
Place chicken breasts in a large resealable plastic bag. Pour about half of the lime dressing over the chicken, close bag and toss chicken to coat.
Marinate 15 minutes. Meanwhile, heat 2 tablespoons vegetable oil in a medium skillet over medium heat. Cut tortillas in half, then slice the halves into ½"-thick strips. When the oil is shimmering and very hot, add the strips to the oil. Fry until crispy, about 2 minutes per side. Drain on paper towels and season immediately with salt.
In a separate skillet, heat remaining vegetable oil over medium-high heat. Add chicken and cook for 6-8 minutes per side, until the chicken is cooked through. Let rest for 10 minutes before slicing.
Assemble salad. Toss remaining ingredients in a large serving bowl. Top with cooked chicken and crispy tortilla strips then toss with dressing.

SOUTHWESTERN CHICKEN LAYERED SALAD

Southwestern Chicken Layered Salad image

Dinner just got easier! Layer a deliciously fun meal in just 15 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 4

Number Of Ingredients 8

Ingredients

6 cups torn romaine lettuce
2 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 can (11 oz) Southwestern style corn, drained, liquid reserved
2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
1/2 cup shredded Mexican cheese blend (2 oz)
1/2 cup ranch or French dressing
1 cup corn chips (1 1/2 oz)
Old El Paso™ salsa, if desired

Steps:

Arrange lettuce on large platter. In 10-inch nonstick skillet, place chicken and reserved liquid from corn. Sprinkle with taco seasoning mix. Cook over medium heat 2 to 3 minutes, stirring constantly, until blended and thoroughly heated.
Arrange chicken mixture over lettuce. Sprinkle with cheese and corn. Drizzle with dressing; top with corn chips. Garnish with salsa.

Nutrition Facts : Calories 440, Carbohydrate 29 g, Cholesterol 90 mg, Fat 3, Fiber 3 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 5 g, TransFat 0 g

LAYERED CHICKEN SALAD

Layered Chicken Salad image

This cool main-dish salad really hits the spot during the warm summer months. Plus, its colorful layers look so appealing. Served with a roll or muffin, it's a complete meal. -Kay Bridgeman, Lexington, Ohio

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10-12 servings.

Number Of Ingredients 21

Ingredients

3 cups cubed cooked chicken, divided
2 cups torn lettuce
1 cup cooked long grain rice
1 package (10 ounces) frozen peas, thawed
1/4 cup minced fresh parsley
2 large tomatoes, seeded and chopped
1 cup thinly sliced cucumber
1 small sweet red pepper, chopped
1 small green pepper, chopped
DRESSING:
1 cup mayonnaise
1/2 cup sour cream
1/2 cup raisins
1/2 cup finely chopped onion
1/4 cup sweet pickle relish
2 tablespoons milk
1/2 teaspoon celery seed
1/2 teaspoon dill seed
1/2 teaspoon ground mustard
1/2 teaspoon garlic salt
Sweet red pepper rings and fresh parsley sprigs, optional

Steps:

In a 3-qt. glass bowl, layer 1-1/2 cups chicken and the lettuce. Combine rice, peas and parsley; spoon over lettuce. Layer with tomatoes, cucumber, peppers and remaining chicken. Combine the first 10 dressing ingredients; spoon over salad. Garnish with red pepper and parsley if desired. Cover and refrigerate for 8 hour or overnight. Toss before serving.

Nutrition Facts : Calories 298 calories, Fat 19g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 286mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 2g fiber), Protein 13g protein.

LAYERED CARIBBEAN CHICKEN SALAD

Layered Caribbean Chicken Salad image

For a tropical theme party or casual buffet, this colorful creation will bring a ray of sunshine.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 10

Number Of Ingredients 13

Ingredients

4 cups torn romaine lettuce
3 cups cut-up cooked chicken
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 1/2 cups chopped tomatoes
2 ripe medium mangoes, seed removed, peeled and chopped
1/3 cup vegetable oil
1/3 cup lime juice
1/4 cup chopped fresh cilantro
2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon ground cinnamon, if desired
2 cloves garlic, finely chopped
Red pepper sauce, if desired

Steps:

In 3-quart glass trifle bowl, layer lettuce, chicken, black beans, tomatoes and mangoes.
In jar with tight-fitting lid, shake dressing ingredients. Drizzle over salad; serve immediately. Or, cover and refrigerate salad and dressing separately up to 4 hours; drizzle salad with dressing just before serving.

Nutrition Facts : Calories 240, Carbohydrate 21 g, Cholesterol 35 mg, Fat 1, Fiber 5 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 9 g, TransFat 0 g

LAYERED SANTA FE CHICKEN SALAD

Layered Santa Fe Chicken Salad image

From the salad greens and Southwest-seasoned chicken to the cheese and dressing, this Layered Santa Fe Chicken Salad is a many-splendored thing!

Provided by My Food and Family

Categories Home

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 pkg. (10 oz.) torn salad greens
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Southwestern Seasoned Chicken Breast Strips
1 can (11 oz.) corn, drained
1 large tomato, chopped
1/2 cup rinsed canned black beans
1/4 cup chopped fresh cilantro
2 green onions, sliced
1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1/2 cup KRAFT Lite Ranch Dressing
1/2 cup TACO BELL® Thick & Chunky Salsa

Steps:

Cover platter with salad greens.
Top with chicken, corn, tomatoes, beans, cilantro and onions; sprinkle with cheese.
Drizzle with dressing, then salsa.

Nutrition Facts : Calories 25, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

SOUTHWEST LAYERED SALAD

Southwest Layered Salad image

This salad is very pretty when served in a large bowl, and is bursting with lots of fresh flavors. You can spice it up by substituting jalapeno peppers for the chile peppers. The dressing is fabulous for all types of salads.

Provided by Anne Z.

Categories Salad Vegetable Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 14

Ingredients

1 (1 ounce) package dry ranch dressing mix (such as Hidden Valley Ranch®)
1 cup buttermilk
1 cup fat-free plain yogurt
½ (1.25 ounce) package taco seasoning mix, or more to taste
8 cups torn romaine lettuce
2 roasted red peppers, diced
1 (14 ounce) can black beans, rinsed and drained
1 (14 ounce) can white corn, drained
¼ cup finely chopped sweet onion
1 (4 ounce) can diced green chile peppers
1 cup diced Roma tomatoes
½ cup shredded sharp Cheddar cheese
1 large avocado - peeled, pitted, and sliced
¼ cup chopped fresh cilantro

Steps:

Mix dressing mix, buttermilk, yogurt, and taco seasoning mix together in a mixing bowl.
Line a large serving bowl with the torn lettuce.
Mix roasted peppers, black beans, corn, onion, and green chiles together in a bowl. Spread mixture over the lettuce. Top with tomatoes; sprinkle with Cheddar cheese. Arrange avocado slices in an overlapping circle. Garnish with cilantro. Serve with dressing on the side.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 33.2 g, Cholesterol 10.9 mg, Fat 9.1 g, Fiber 8.4 g, Protein 11.1 g, SaturatedFat 2.9 g, Sodium 1213.2 mg, Sugar 8.3 g

CHICKEN SALAD SANTA FE

Chicken Salad Santa Fe image

This came from one of my new cookbooks with recipes from around the United States. This one happened to be from New Mexico, which I thought was ironic because it's got Santa Fe in the title. Upon reading the description, the contributer owned a restaurant in Texas and upon retirement moved to New Mexico. This was claimed to be an exclusive and very popular salad. Passive time is chill time.

Provided by Redneck Epicurean

Categories Chicken

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

4 cups shredded cooked chicken
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup chopped black olives
2 green onions, sliced thin
3 tablespoons fresh cilantro, chopped
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon lime juice
1/4 teaspoon chili powder
1/8 teaspoon cumin
salt and pepper

Steps:

Combine the chicken, peppers, olives, onion, and 2 tablespoons of the cilantro in a large bowl. In a small bowl, combine the mayo, sour cream, lime juice, and spices.
Toss the vegetable/meat mixture with the mayo dressing. Cover and chill until time for serving.
When serving, place on lettuce leaves and sprinkle with remaining chopped cilantro.

Nutrition Facts : Calories 294.7, Fat 18, SaturatedFat 5.3, Cholesterol 83.5, Sodium 319.9, Carbohydrate 8.2, Fiber 1, Sugar 2.3, Protein 24.6

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

Ingredients

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

TROPICAL LAYERED CHICKEN SALAD

Tropical Layered Chicken Salad image

This is a fresh and delicious recipe that is a big hit whenever I take it to a potluck-always the first to go! -Frances Pietsch, Flower Mound, Texas

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 19

Ingredients

1/2 cup chopped peeled mango
3 tablespoons seasoned rice vinegar
3 tablespoons orange juice
2 tablespoons lime juice
2 tablespoons honey
1/3 cup olive oil
SALAD:
4 boneless skinless chicken breast halves (8 ounces each )
3/4 teaspoon salt, divided
1/2 teaspoon pepper
5 cups torn romaine
1 medium sweet red pepper
2 cups chopped peeled mangoes
3 medium ripe avocados, peeled and chopped
1/2 cup finely chopped red onion
1/4 cup minced fresh cilantro
1/4 cup minced seeded jalapeno pepper
2 tablespoons lime juice
Crushed tortilla chips, optional

Steps:

Place the first five ingredients in blender. While processing, gradually add oil in a steady stream; set aside., Sprinkle chicken with 1/2 teaspoon salt and pepper; place on greased grill rack. Grill, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until a thermometer reads 165°. Cool slightly and chop into 1/2-in. pieces., Layer lettuce, chicken, pepper and mangoes in a 3-qt. dish. In a large bowl, gently combine avocado, onion, cilantro, jalapeno, lime juice and remaining salt. Spoon over mangoes. Refrigerate 30 minutes. Just before serving pour vinaigrette over salad. If desired, sprinkle with tortilla chips.

Nutrition Facts : Calories 483 calories, Fat 26g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 644mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 7g fiber), Protein 33g protein.

SANTA FE CHICKEN SALAD

Santa Fe Chicken Salad image

Corn, salsa and ranch dressing turn a plain ol' chicken salad into this colorful, flavorful and altogether delicious Santa Fe Chicken Salad.

Provided by My Food and Family

Categories Home

Time 10m

Yield 1 serving

Number Of Ingredients 5

Ingredients

2 cups loosely packed torn salad greens
1/3 cup OSCAR MAYER CARVING BOARD Southwestern Seasoned Chicken Breast Strips
1/4 cup drained canned corn
1 Tbsp. TACO BELL® Thick & Chunky Salsa
1 Tbsp. KRAFT Lite Ranch Dressing

Steps:

Place greens on serving plate.
Top with chicken and corn.
Drizzle with salsa, then dressing.

Nutrition Facts : Calories 140, Fat 3.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g

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Add all ingredients into a food processor, and process until smooth and well emulsified. Vinaigrette may be stored in the fridge for 2 days.
Add all ingredients into a large mixing bowl, and toss with dressing. Serve onto 3 large plates or 3 large bowls, top each with tortilla strips.

Layered Santa Fe Chicken Salad Recipes

SANTA FE CHICKEN SALAD WITH TANGY LIME DRESSING

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}

SANTA FE CHICKEN SALAD

This Santa Fe chicken salad recipe from Delish.com gives taco salad a run for it's money.

SOUTHWESTERN CHICKEN LAYERED SALAD

Dinner just got easier! Layer a deliciously fun meal in just 15 minutes.

LAYERED CHICKEN SALAD

This cool main-dish salad really hits the spot during the warm summer months. Plus, its colorful layers look so appealing. Served with a roll or muffin, it's a complete meal. -Kay Bridgeman, Lexington, Ohio

LAYERED CARIBBEAN CHICKEN SALAD

For a tropical theme party or casual buffet, this colorful creation will bring a ray of sunshine.

LAYERED SANTA FE CHICKEN SALAD

From the salad greens and Southwest-seasoned chicken to the cheese and dressing, this Layered Santa Fe Chicken Salad is a many-splendored thing!

SOUTHWEST LAYERED SALAD

This salad is very pretty when served in a large bowl, and is bursting with lots of fresh flavors. You can spice it up by substituting jalapeno peppers for the chile peppers. The dressing is fabulous for all types of salads.

CHICKEN SALAD SANTA FE

LEFTOVER CHICKEN SANTA FE SALAD

TROPICAL LAYERED CHICKEN SALAD

This is a fresh and delicious recipe that is a big hit whenever I take it to a potluck-always the first to go! -Frances Pietsch, Flower Mound, Texas

SANTA FE CHICKEN SALAD

Corn, salsa and ranch dressing turn a plain ol' chicken salad into this colorful, flavorful and altogether delicious Santa Fe Chicken Salad.

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