Santa Fe Salad with Chicken, Corn, and Black Beans

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This Santa Fe Salad is super easy to pull together. Signature corn and black beans get added protein from shredded chicken and other tasty toppings.

Santa Fe Salad with Chicken, Corn, and Black Beans

This is one of my lazy mom meals. Seriously. It’s so simple, it feels lazy. But, it’s also delicious, so it still counts.

I’ve probably told you before about some of my cheater ingredients that I love to buy. I call them real food convenience items: frozen chicken tenders, baby spinach, fire roasted corn (from the freezer section), and canned beans. Sure, there are cheaper ingredients to buy. Whole chicken, full grown, sandy spinach, corn on the cob, dried beans — we are still friends. I’m not abandoning you.

But, when I’m in a pinch, these minimally-processed, ingredients that are SUPER DUPER CONVENIENT fill the bill perfectly. They help me take short cuts without sacrificing taste or nutrition. This salad is one of the places they shine.

There are a few key steps to this Santa Fe Salad recipe, but it seriously won’t take long:

Cook the chicken quickly in a skillet. I use homemade taco seasoning because it’s easy to make and keep on hand all the time. You could dash on chile powder and cumin, salt and pepper, if you like instead. If you’ve got leftover chicken from another recipe or slow cooker chicken in the freezer or a rotisserie chicken, by all means use it. Once the chicken is cooked, shred it with your fingers.

While the chicken is cooling a bit, assemble the salad: baby spinach, chopped tomatoes (I like to half cherry or grape tomatoes), dice avocado, drain a can of beans, thaw the corn, slice some onion, chop cilantro, and shred some cheese. Seriously, it won’t take long at all. The whole thing comes together in less than half an hour.

This is a great meal to pack for work, school, or the ball field. Feel free to vary the toppings; this is just a good base to start.

P.S. This is one of my favorite skillets. I bought it in March. I’ve ended up using it several times a day! It works great for these quick fix chicken recipes and any time I want lots of space, safe nonstick coating, and a lid. Ya wouldn’t think that you need a skillet to make Santa Fe Salad, but you do!

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  1. This is delicious. Husband and I both loved it. We’ve had it twice this week. Made it with leftover turkey ‘cuz that’s what we had. Thank you!

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