Santa Fe Chicken Salad Lunchbox
This Santa Fe Chicken Salad is loaded with fresh ingredients and easy to prep ahead for a healthy, protein-packed lunch.
Print
Pin
Ingredients
Jalapeño Ranch Dressing:
- ¾ cup mayonnaise
- ¾ cup plain Greek yogurt
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- ⅓ cup milk
- ⅓ cup chopped cilantro
- 2 garlic cloves
- ½ jalapeño, stemmed and seeded
- ¼ teaspoon salt
- ¼ teaspoon pepper
Salads:
- 1 tablespoon oil, for cooking
- 2 teaspoons taco seasoning
- 1 pound chicken breasts, boneless skinless
- 1 large head green lettuce, chopped
- 15- ounce can black beans, drained and rinsed
- 1 cup corn, thawed if using frozen
- 1 cup cherry tomatoes, halved
- ½ cup shredded cheddar cheese
- 1 avocado, diced
Instructions
Make the dressing:
- In a blender or food processor, combine all the dressing ingredients and blend until smooth and creamy. Refrigerate leftovers up to 1 week.
Cook the chicken:
- Heat oil inside a large pan over medium-high heat. Season chicken breasts with taco seasoning and cook the first side for 6 minutes and flip, cooking the other side for another 5 minutes, until the internal temperature has reached 165F. Remove from pan and set aside.
Pack it for lunch:
- Divide the chopped lettuce between 6 lunch containers. Top with black beans and corn.
- Cut the chicken breasts into 1-inch pieces and distribute them over the salad. Top with cherry tomatoes, shredded cheese, and avocado.
- Pack the Jalapeño Ranch Dressing into mini sauce containers and send with the salads.
Nutrition
Serving: 1 salad | Calories: 402kcal | Carbohydrates: 23.6g | Protein: 27.7g | Fat: 22.9g | Saturated Fat: 5.2g | Cholesterol: 72.1mg | Sodium: 598mg | Fiber: 8.3g | Sugar: 4.3g
