Go Back

Santa Fe Salad

A vibrant and hearty salad inspired by the Cheesecake Factory version, combining grilled chicken, black beans, corn, and fresh vegetables with a homemade dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Tex-Mex
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Grilled chicken Can substitute with grilled shrimp or tofu for a vegetarian option.
  • 1 can Black beans Drained and rinsed.
  • 1 cup Corn Can use fresh or frozen corn.
  • 2 cups Diced tomatoes Fresh tomatoes preferred.
  • 1 cup Chopped bell peppers Any color bell pepper can be used.
  • 1 medium Diced onion Red or white onion.
  • 1/2 cup Chopped cilantro Fresh cilantro adds flavor.
  • 1/2 cup Homemade dressing Recipe for dressing required.
  • 1 cup Crunchy tortilla strips For topping and added texture.

Method
 

Preparation
  1. Begin by grilling the chicken and slice it into strips once cooked.
  2. In a sizable bowl, mix together black beans, corn, diced tomatoes, chopped bell peppers, diced onions, and cilantro.
  3. Incorporate the grilled chicken into the mixture.
  4. Drizzle the homemade dressing over the salad and gently toss everything to combine the flavors.
  5. Serve with a generous topping of crunchy tortilla strips for added texture.

Notes

Store leftovers in an airtight container in the fridge for up to two days. To keep the salad fresh, store the dressing separately and add it just before serving.