April 28, 2025
URL: https://www.birdseye.com/recipes/lunch/santa-fe-salad-10193
- Prep time 30 minutes
- Total time 270 minutes
- Servings 4
Ingredients
-
1 pound boneless skinless chicken breast halves
-
1 pouch (8 oz each) Frontera® Classic Fajita Skillet Sauce
-
PAM® Grilling Spray
-
2 hearts romaine lettuce, chopped
-
1 large avocado, pitted, peeled, chopped
-
1/2 cup halved cherry tomatoes
-
1/2 cup black beans, drained, rinsed
-
1/2 cup Birds Eye® Sweet Kernel Corn, cooked and cooled
-
2 tablespoons chopped fresh cilantro
-
1/4 cup tortilla strips
-
1/2 cup Wish-Bone® Avocado Ranch Dressing
Nutrition Information
426 calories, 22g carbs
Directions
-
Step one
Place chicken breast in a resealable food storage bag and pour in fajita sauce. Refrigerate at least 30 minutes or up to 4 hours. Spray cold grates of grill with grilling spray and heat to medium. Grill chicken until charred and no longer pink in the center (165°F). Cool 5 to 10 minutes before slicing.
-
Step two
Top lettuce with sliced chicken, avocado, tomatoes, black beans, cheese, cilantro and tortilla strips. Toss your Santa Fe salad with avocado ranch and serve!