Sante Fe Salad
A colorful and delicious salad to meal prep for the weeks when you want to just grab lunch and go!
Calories 533kcal
Ingredients
- 3 oz Grilled chicken breast consider using rotisserie chicken for a shortcut
- 5-6 Cherry tomatoes halved or quartered
- 1 ½ cups Spinach
- 2 tbsp Black beans No salt added, drained and rinsed
- ⅓ Avocado
- 2 tbsp Corn
- 1 oz Cheddar cheese shredded
Dressing
- 2 tbsp Plain Greek yogurt
- 2 tbsp Salsa
- 1 tsp Lime juice
- ¼ tsp Garlic powder
- ¼ tsp Cumin
Instructions
- Chop the tomatoes, shred the cheese, and chop avocado
- Shred the cheese if not using pre shredded
- Drain and rinse the beans and corn if using canned
- Mix the dressing ingredients together
- Combine all and enjoy! Times the recipe by three if you want to prep three salads for the week. I recommend leaving the dressing off until serving.
Notes
Cooking Notes:
- Easily multiply this recipe 2x to make three salads for the week
- Leftover beans and corn could be frozen or used mixed into ground taco meat for another meal
- If you have spinach left over, put it in a freezer bag and freeze for a soup or casserole in the future