Best Santa Fe Salad With Chili Lime Dressing Recipes

SANTA FE CHICKEN SALAD WITH TANGY LIME DRESSING

Santa Fe Chicken Salad with Tangy Lime Dressing image

Santa Fe Chicken Salad with Tangy Lime Dressing is a fresh, hearty salad packed with black beans, roasted corn and tortilla strips tossed with a zesty lime dressing! {GF}

Provided by Marcie

Categories Salads

Time 30m

Number Of Ingredients 14

Ingredients

2 skinless boneless chicken breasts (about 1 - 1.5 pounds)
3 teaspoons Homemade taco seasoning (or your favorite store bought seasoning)
4 cups romaine lettuce (chopped)
2 green onions (white and green parts, sliced)
1 cup cherry tomatoes (halved)
½ cup black beans (rinsed and drained (use canned or my [Easy Instant Pot Black Beans]))
1 large corn cob (husks and silks removed (or about 1 cup of thawed frozen corn))
1 avocado (seeded and diced)
Serve with grated cheese (fresh cilantro, lime wedges, and tortilla strips if desired)
6 tablespoons extra virgin olive oil
4 tablespoons fresh lime juice
2 teaspoons pure maple syrup (may substitute with honey)
2 teaspoons freshly chopped cilantro
salt and freshly ground black pepper (to taste)

Steps:

Season the chicken breast with salt and pepper to taste and sprinkle with the taco seasoning. Let stand at room temperature for about 1 hour.
Preheat the grill to medium and cook the chicken breast about 8 minutes per side or until internal temperature reaches 165 degrees. Remove from heat, cover loosely with foil and allow to rest for 10 minutes before slicing.
While the chicken cooks, place the corn on the grill and cook on all sides, turning every 3-4 minutes or until blackened. Remove from heat and cut the corn from the cob when cool enough to handle.
Place the lettuce, green onions, cherry tomatoes, black beans, roasted corn, avocado, and cheddar cheese in a large bowl. Toss together gently, and serve on plates. Top with the chicken and tortilla strips.

Nutrition Facts : Calories 452 kcal, Carbohydrate 25 g, Protein 17 g, Fat 34 g, SaturatedFat 6 g, Cholesterol 38 mg, Sodium 172 mg, Fiber 8 g, Sugar 6 g, UnsaturatedFat 26 g, ServingSize 1 serving

SANTA FE SALAD WITH CHILI-LIME DRESSING RECIPE - (4.5/5)

Santa Fe Salad with Chili-Lime Dressing Recipe - (4.5/5) image

Provided by á-4084

Number Of Ingredients 12

Ingredients

6 Tbsp reduced-calorie mayonnaise
3 Tbsp cilantro, fresh, finely chopped
3 Tbsp water
1 medium uncooked scallion(s), minced
2 Tbsp fresh lime juice
2 tsp sugar
1/2 tsp chili powder
15 oz canned black beans, rinsed and drained
1 1/2 cup(s) cooked corn kernels, fresh or frozen
2 cup(s) grape tomatoes
1 medium sweet red pepper(s), cut into thin strips (about 1 1/2 cups)
8 cup(s) romaine lettuce, cut into thick shreds (about 2 hearts)

Steps:

To make dressing, in a small bowl, whisk together mayonnaise, cilantro, water, scallion, lime juice, sugar and chili powder until smooth. Transfer to a jar or a plastic container with a tight-fitting lid and refrigerate until ready to use. In a large bowl or food storage container, layer remaining ingredients in order listed; cover and refrigerate. To serve, spoon salad ingredients into a bowl. Shake dressing and then drizzle dressing over salad; toss well to coat. Yields about 2 cups of salad and 1 1/2 tablespoons of dressing per serving. Notes Storing this salad in layers (instead of tossing it immediately) and keeping the dressing separate, helps to keep the salad fresh. It can be stored up to 4 days in the refrigerator.

SANTA FE SALAD DRESSING

Santa Fe Salad Dressing image

Make and share this Santa Fe Salad Dressing recipe from Food.com.

Provided by adumas9

Categories Salad Dressings

Time 6m

Yield 1 1/2 cups, 18 serving(s)

Number Of Ingredients 9

Ingredients

1 cup light mayonnaise
1/2 cup low-fat buttermilk
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1 tablespoon chopped cilantro, to taste

Steps:

Blend all ingredients together and chill for an hour to marry flavors.

Nutrition Facts : Calories 48.6, Fat 4.5, SaturatedFat 0.7, Cholesterol 4.9, Sodium 148.4, Carbohydrate 1.7, Fiber 0.1, Sugar 0.9, Protein 0.4

THE CHEESECAKE FACTORY® SANTA FE SALAD

The Cheesecake Factory® Santa Fe Salad image

A Southwestern tangy salad that happens to be my absolute favorite.

Provided by lolsmagrl

Categories Salad

Time 1h54m

Yield 4

Number Of Ingredients 19

Ingredients

4 skinless, boneless chicken breasts
½ cup teriyaki marinade
¼ cup chopped fresh cilantro
2 tablespoons peanut butter
1 tablespoon red wine vinegar
1 tablespoon lime juice
1 tablespoon brown sugar
3 cloves garlic, minced
1 teaspoon sesame oil
1 teaspoon lime zest
½ cup olive oil
1 teaspoon freshly ground black pepper
3 (5 inch) corn tortillas, cut into strips
2 teaspoons olive oil, or to taste
2 tablespoons olive oil
1 (16 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed
1 head romaine lettuce, chopped
1 ½ cups shredded Monterey Jack cheese

Steps:

Combine chicken breasts and teriyaki marinade in a large resealable plastic bag. Marinate in the refrigerator for at least 1 hour.
Combine cilantro, peanut butter, red wine vinegar, lime juice, brown sugar, garlic, sesame oil, and lime zest in a food processor; blend well. Pour in 1/2 cup olive oil slowly and blend until dressing is smooth. Add pepper; blend again.
Preheat oven to 350 degrees F (175 degrees C). Spread corn tortilla strips on a baking sheet; drizzle 2 teaspoons olive oil on top.
Bake in the preheated oven until crispy, 5 to 10 minutes.
Heat 2 tablespoons olive oil in a skillet over medium heat. Add chicken breasts; cook until browned, 7 to 10 minutes per side. Cool until easily handled, about 5 minutes. Slice into thin strips.
Toss corn, black beans, and romaine lettuce together in a large bowl. Top with Monterey Jack cheese, chicken, and tortilla strips. Pour dressing over salad.

Nutrition Facts : Calories 975.8 calories, Carbohydrate 67.1 g, Cholesterol 102.3 mg, Fat 59.1 g, Fiber 13.2 g, Protein 49.8 g, SaturatedFat 15.3 g, Sodium 2101 mg, Sugar 19.6 g

WW 2 POINTS SANTA FE SALAD WITH CHILI-LIME DRESSING

Ww 2 Points Santa Fe Salad With Chili-Lime Dressing image

Make and share this Ww 2 Points Santa Fe Salad With Chili-Lime Dressing recipe from Food.com.

Provided by Parrot Head Mama

Categories Low Protein

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

6 tablespoons reduced-calorie mayonnaise
3 tablespoons fresh cilantro, chopped
3 tablespoons water
1 medium scallion, minced
1 1/2 tablespoons fresh lime juice
2 teaspoons sugar
1/2 teaspoon chili powder
1 (15 ounce) can black beans, rinsed and drained
1 1/2 cups cooked corn kernels
2 cups grape tomatoes
1 medium sweet red pepper, cut into thin strips
8 cups romaine lettuce, cut into thick shreds

Steps:

To make dressing, whisk together mayo, cilantro, water, scallion, lime juice, sugar and chili powder in small bowl until smooth.
Transfer to a jar or a plastic container with a tight fitting lid and refrigerate until ready to use.
In a large bowl, layer remaining ingredients in order listed.
Cover and refrigerate.
To serve, spoon salad ingredients into a bowl.
Shake dressing and then drizzle over salad, toss well to coat.

Nutrition Facts : Calories 140.9, Fat 4.5, SaturatedFat 0.7, Cholesterol 3.9, Sodium 100.7, Carbohydrate 22.1, Fiber 5.9, Sugar 2.8, Protein 5.5

SANTA FE SALAD

Santa Fe Salad image

From Newport News, Virginia, Gail Park shares a colorful stand-alone salad that her family simply loves. "People always ask for the recipe when I bring it to a potlucks," she adds. "The zippy dressing and mix of crunchy veggies with beans is a winning combination!"

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 17

Ingredients

2-1/2 cups cut fresh green beans
1 cup minced fresh cilantro
1/4 cup fat-free sour cream
2 tablespoons lime juice
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1/4 teaspoon salt
Dash cayenne pepper
2 cups frozen corn, thawed
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 small sweet red pepper, finely chopped
1 small red onion, chopped
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup shredded reduced-fat cheddar cheese

Steps:

Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 3-5 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry. , For dressing, in a small bowl, combine the cilantro, sour cream, lime juice, vinegar, garlic, cumin, salt and cayenne. , In a large bowl, combine the green beans, corn, pinto beans, black beans, red pepper, onion, chilies and olives. Sprinkle with cheese. Pour dressing over salad; toss gently to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 151 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 374mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges

SANTE FE SALAD WITH CHILI-LIME DRESSING - WEIGHT WATCHERS RECIPE - (4.4/5)

Sante Fe Salad with Chili-Lime Dressing - Weight Watchers Recipe - (4.4/5) image

Provided by Hapemom

Number Of Ingredients 14

Ingredients

DRESSING:
6 tablesppoons reduced-calorie mayonnaise
3 tablespoons cilantro, fresh, finely chopped
3 tablespoons water
1 medium scallion, minced
1 1/2 tablespoons fresh lime juice
2 teaspoons sugar
1/2 teaspoon chili powder
SALAD:
15 ounces canned black beans, rinsed and drained
1 1/2 cups cooked corn kernels, fresh or frozen
2 cups grape tomatoes
1 medium sweet red pepper, cut into thin strips (about 1 1/2 cups)
8 cups romaine lettuce, cut into thick shreds (about 2 hearts)

Steps:

To make dressing, in a small bowl, whisk together mayonnaise, cilantro, water, scallion, lime juice, sugar and chili powder until smooth. Transfer to a jar or a plastic container with a tight-fitting lid and refrigerate until ready to use. In a large bowl or food storage container, layer remaining ingredients in order listed; cover and refrigerate. To serve, spoon salad ingredients into a bowl. Shake dressing and then drizzle dressing over salad; toss well to coat. Yields about 2 cups of salad and 1 1/2 tablespoons of dressing per serving. NOTE: Storing this salad in layers (instead of tossing it immediately) and keeping the dressing separate, helps to keep the salad fresh. It can be stored up to 4 days in the refrigerator.