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."
photo by HeatherFeather photo by HeatherFeather
photo by HeatherFeather
Ready In:


  • Dressing

  • 14 cup reduced fat Italian dressing (creamy or regular)
  • 14 cup chunky salsa (hot or mild)
  • 2 tablespoons lime juice
  • Salad

  • 2 cups cooked chicken, shredded
  • 1 (15 ounce) can black beans, drained & rinsed (2 cups)
  • 1 12 cups corn (canned or frozen & thawed)
  • 4 cups mixed salad greens (American blend-the one with radish, carrots,red cabbage, and lettuce)
  • 4 cups reduced fat tortilla chips, approximately
  • 4 teaspoons low-fat sour cream, to taste (or regular)
  • 4 teaspoons low-fat cheddar cheese, to taste (or regular)


  • Mix dressing together in a large bowl.
  • Add chicken,beans,corn,and salad greens and toss well to coat.
  • Place about a small handful of tortilla chips (approx 1 cup) onto 4 serving plates, then portion out the salad on top.
  • Place a dollop of sour cream on top of each and sprinkle with some shredded cheese.

Questions & Replies

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  1. bjrcoralsands
    Excellent! I added more salsa to mine, but my husband loved it as written. The chicken I used was leftover mojo rotisserie. Once in indiviual bowls, I tossed mine mixing all the flavors. The result was delicious.
  2. VIVNS
    My husband and I look forward to leftover chicken now. And it presents nice enough that we even invite friends over. Thanks, this has become a regular in our house now.
  3. ham.iam
    Great and easy. Awesome summer meal. Thanks!
  4. Chef WebPro
    I was looking for something to make with leftover chicken. I found this recipe doing a google search. My husband and I both loved it. Tonight I'm taking the leftovers (I mixed it with the lettuce per serving) and using them along with cheddar cheese as topping for baked potatoes. I'll let you know how that turns out. Thanks so much for sharing this recipe Heather. 7/5/07: Last night I used the leftover bean, corn, chicken (No lettuce this time) mixture to top baked potatoes. After the potatoes were baked, I split them and sprinkled them with reduced fat cheddar. I then melted that and spooned the bean, corn, chicken mixture on top.. It was delicious.
  5. Helping Hands
    I made this salad for my husband for dinner last night (I did not have a serving because I was already full). My husband loved it - he ate two big servings for dinner last night, THEN I found him packing up the leftovers for his lunch today! He especially enjoyed it with the dallop of sour cream on top, so I highly recommend not skipping this garnish. I had a few samll tastes, while making it, and also found it to be a treat to my palatte! I did marinade the leftover chicken in some chile powder, cayanne pepper, and a small amount of lime juice and olive oil, which gave the chicken a bit of a fajita flavor, which I think worked well with this salad. I also used a lot more cheese, just based on our preference. I was not sure if I would like the dressing, as I usually like Catalina dressing on Mexican salads, but I was plesantly surprised at how good this was, especially with the dallop of sour cream. Thnaks for sharing a great way to use up leftover chicken, and a wonderful salad to use under any circumstances - I will for sure be making this again!



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