Ingredients
-
-
1/4
-
1/4
-
2
-
-
2
-
1
-
1 1/2
-
4
-
4
-
-
-
-
-
Directions
Leftover Chicken Santa Fe Salad,Adapted from Woman’s Day magazine. I changed all of the ingredients to lower fat versions, but the original called for the full fat stuff, so by all means use whichever you prefer. Good way to use up a little leftover corn and chicken. If you prefer to not buy pre-bagged salad, just add a little shredded red cabbage,carrots, and sliced radishes to your favorite salad greens. You may also sub any type of cooked beans you prefer – chickpeas, kidney beans, black-eyed peas, etc. Shredded leftover pork or turkey would also be nice in this.,We really enjoyed this! I added extra salsa and some fresh tomatoes to my dressing (as my salsa wasn’t chunky). I skipped the cheese and added avocado instead. I tossed the lettuce in my light buttermilk ranch dressing and then topped it with the rest of the stuff and crunched up chips on the top. I will certainly make this filling salad again! UPDATE: I made this again today and followed the directions to a “T” EXCEPT that I only mixed the dressing with the chicken, corn and beans (and then just put it atop shredded lettuce with no dressing). So then on night 2 I was looking at the leftovers (chicken, corn and beans with the dressing) and turned it into a Mexican soup – oh yes I did and it was wonderful. Just added about 6 cups of chicken stock, 1 15oz can of diced tomatoes, 1 can of green chilis, some extra corn and some cooked carrots. I then added Taco seasoning to taste – about 1 Tbsp of it. It was devine!!!!,I had leftover roasted chicken and googled “leftover chicken” like another reviewer did. This recipe popped up. I am not typically a fan of “baroque” salads (salads with lots of ingredients) but I said “what the heck, I have all the ingredients listed”.Oh my God what an awesome salad! I am eating it now. It tastes so good!I followed the recipe exactly (which is what I wish other reviewers would do before rating something).I’m thinking this would be great in a wrap!
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Steps
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1
Done
|
Mix Dressing Together in a Large Bowl. |
|
2
Done
|
Add Chicken,Beans,Corn,and Salad Greens and Toss Well to Coat. |
|
3
Done
|
Place About a Small Handful of Tortilla Chips (approx 1 Cup) Onto 4 Serving Plates, Then Portion Out the Salad on Top. |
|
4
Done
|
Place a Dollop of Sour Cream on Top of Each and Sprinkle With Some Shredded Cheese. |
