Summer is definitely sizzling across the country. It is too hot to heat up the kitchen and who wants to go wait in line at a restaurant when you can make a delicious, summer meal at home?
This Grilled Chicken Santa Fe Salad has been a go to for our family this summer. You can add and adjust the ingredients to make your own “favorite” salad. The dressing is a winner and I keep a jar in the frig for salads and dipping vegetables. If you want to zip it up a bit, substitute nonfat Greek yogurt for the mayonnaise.
A better idea to beat the heat would be to grill several chicken breasts early in the week. Season as directed and then plan a meal or two using the prepared chicken. While the salad is always a winner, you can also slice the spiced up chicken and make quesadillas, chicken tacos or tostadas. Add a bowl of ice cold watermelon or sliced peaches and your dinner will definitely be a winner.
Grilled Chicken Santa Fe Salad
Makes 6 servings
1 pound boneless, skinless chicken breast halves, pounded thin
Nonstick cooking spray
Chili powder and ground cumin for sprinkling
Salt and pepper to taste
8 cups romaine lettuce
1 red pepper, seeded and diced
2 green onions, finely chopped
1 cup cherry or grape tomatoes, sliced in half
1 can (15 oz.) black beans, rinsed and drained
2 ears of corn or 1 ½ cups frozen corn
Crushed baked tortilla chip scoops for garnish, if desired
Dressing:
⅓ cup reduced fat mayonnaise
3 tablespoons finely chopped cilantro
2 tablespoons fresh squeezed lime juice
2 teaspoons sugar
1 teaspoon chili powder
1 teaspoon ground cumin
Salt and pepper to taste
Early in the day or before preparing the chicken, whisk together the dressing ingredients in a small bowl. Cover and refrigerate until serving the salad.
Meanwhile, heat the grill to medium high or allow coals to burn down to white ash. Spray the chicken breast with nonstick spray on both sides and sprinkle generously with desired amount of chili powder, cumin, salt and pepper. Grill the chicken about 4 to 5 minutes per side or until a meat thermometer inserted in the center of the meat registers 165⁰F. Remove chicken to serving platter and cover with aluminum foil. Allow to rest 5 minutes. Slice chicken into thin strips.
Tear or chop the romaine lettuce into bite-size pieces and place in a large salad bowl. Add the red pepper, green onions, cherry tomatoes and black beans. Spray a medium skillet with nonstick spray and heat over medium high heat. Add the corn to cook, making sure that you do not over cook the corn. Add to the salad and toss gently. Drizzle with the prepared dressing. Place the grilled chicken on top and if desired, sprinkle with crushed tortilla chips. Serve immediately.
Tip: Sprinkle with shredded Mexican or Cheddar cheese. Feel free to add a diced avocado when the chicken is added.
