Santa Fe Salad
Minutes Prep time: 30
Minutes Total time: 270
Servings: 4
Difficulty: easy
Minutes Prep time: 30
Minutes Total time: 270
Servings: 4
Difficulty: easy
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
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 67 mg | 7% |
Carbohydrate | 22 g | 7% |
Cholesterol | 83 mg | 28% |
Total Fat | 24 g | 37% |
Iron | 3 mg | 15% |
Calories | 426 kcal | 21% |
Sodium | 606 mg | 25% |
Protein | 31 g | 63% |
Saturated Fat | 4 g | 19% |
Sugars | 6 g | 1% |
Vitamin C | 15 mg | 25% |
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.
Top lettuce with sliced chicken, avocado, tomatoes, black beans, cheese, cilantro and tortilla strips. Toss your Santa Fe salad with avocado ranch and serve!
Santa Fe Salad