Santa Fe Chicken Salad

If you’re looking for a fresh, flavorful, and satisfying salad, this Santa Fe Chicken Salad is the perfect choice! Packed with spiced grilled chicken, crunchy vegetables, black beans, corn, and a creamy southwest dressing, this salad delivers bold Tex-Mex flavors in every bite.

It’s quick to prepare, high in protein, and perfect for a healthy lunch or dinner. Serve it as a main meal, a side dish, or even meal prep it for the week!

Kitchen Equipment Needed

• Grill pan or skillet
• Large mixing bowl
• Cutting board & knife
• Measuring cups and spoons

Ingredients Overview

• Chicken: Marinated in a smoky southwest spice blend for maximum flavor.
• Fresh Greens: Romaine or mixed greens provide a crisp base.
• Black Beans & Corn: Adds fiber and a touch of sweetness.
• Avocado & Tomatoes: Brings creaminess and freshness.
• Southwest Dressing: A creamy, zesty dressing ties it all together.

Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Juice of 1 lime

For the Salad

• 6 cups romaine lettuce, chopped
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn (fresh, canned, or frozen)
• 1/2 cup cherry tomatoes, halved
• 1/2 avocado, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup shredded cheddar or cotija cheese
• 1/4 cup tortilla strips (optional, for crunch)
• Fresh cilantro (for garnish)

For the Southwest Dressing

• 1/2 cup Greek yogurt (or sour cream)
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon hot sauce (optional)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1 tablespoon chopped cilantro (optional)

Directions

Step 1: Marinate & Cook the Chicken

1. In a bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, black pepper, and lime juice.
2. Coat the chicken and let it marinate for at least 15 minutes (or up to 2 hours for more flavor).
3. Heat a grill pan or skillet over medium-high heat and cook chicken for 5-6 minutes per side, or until fully cooked (internal temp 165°F/75°C).
4. Let the chicken rest for 5 minutes, then slice into strips.

Step 2: Make the Dressing

1. In a small bowl, whisk together Greek yogurt, mayo, lime juice, hot sauce, garlic powder, onion powder, smoked paprika, salt, and cilantro.
2. Refrigerate until ready to serve.

Step 3: Assemble the Salad

1. In a large bowl, combine romaine lettuce, black beans, corn, cherry tomatoes, avocado, and red onion.
2. Add sliced chicken on top.
3. Drizzle with southwest dressing and sprinkle with cheese, tortilla strips, and fresh cilantro.

Step 4: Serve & Enjoy

1. Toss the salad gently or serve with dressing on the side.
2. Garnish with extra lime wedges for a fresh, zesty kick!

Prep Time

15 minutes

Cook Time

10 minutes

Total Time

25 minutes

Nutrition (per serving, ~4 servings)

• Calories: ~350
• Protein: ~30g
• Carbohydrates: ~25g
• Fat: ~15g

Expert Tips

• For Extra Flavor: Grill the corn for a smoky, charred taste.
• Make It Spicier: Add diced jalapeños or a pinch of cayenne to the dressing.
• For Meal Prep: Store the salad and dressing separately and combine just before eating.

FAQs

Can I use rotisserie chicken instead?
Yes! Shred or chop cooked rotisserie chicken for a quicker meal.

How do I store leftovers?
Keep in an airtight container for up to 3 days in the fridge. Store dressing separately to prevent sogginess.

What can I serve with Santa Fe Chicken Salad?
Try it with warm tortillas, cornbread, or a side of rice.

Storing & Freezing

• Storing: Keep salad in the fridge for up to 3 days.
• Freezing: Not recommended, as fresh ingredients may become soggy.

Substitutions & Variations

• Dairy-Free: Use dairy-free yogurt and cheese alternatives.
• Low-Carb: Skip the corn and tortilla strips.
• Vegan: Swap chicken for grilled tofu or roasted chickpeas.

Santa Fe Chicken Salad

If you're looking for a **fresh, flavorful, and satisfying salad**, this **Santa Fe Chicken Salad** is the perfect choice! Packed with **spiced grilled chicken, crunchy vegetables, black beans, corn, and a creamy southwest dressing**, this salad delivers **bold Tex-Mex flavors in every bite**.

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Ingredients Equipment Method

Ingredients

  

• #### **For the Chicken**
• - 2 boneless skinless chicken breasts
• - 1 tablespoon olive oil
• - 1 teaspoon chili powder
• - 1/2 teaspoon cumin
• - 1/2 teaspoon smoked paprika
• - 1/2 teaspoon garlic powder
• - 1/2 teaspoon salt
• - 1/4 teaspoon black pepper
• - Juice of 1 lime
• #### **For the Salad**
• - 6 cups romaine lettuce chopped
• - 1/2 cup black beans drained and rinsed
• - 1/2 cup corn fresh, canned, or frozen
• - 1/2 cup cherry tomatoes halved
• - 1/2 avocado sliced
• - 1/4 cup red onion thinly sliced
• - 1/4 cup shredded cheddar or cotija cheese
• - 1/4 cup tortilla strips optional, for crunch
• - Fresh cilantro for garnish
• #### **For the Southwest Dressing**
• - 1/2 cup Greek yogurt or sour cream
• - 2 tablespoons mayonnaise
• - 1 tablespoon lime juice
• - 1 teaspoon hot sauce optional
• - 1/2 teaspoon garlic powder
• - 1/2 teaspoon onion powder
• - 1/2 teaspoon smoked paprika
• - 1/4 teaspoon salt
• - 1 tablespoon chopped cilantro optional

Equipment

• - Grill pan or skillet
• - Large mixing bowl
• - Cutting board & knife
• Measuring cups and spoons

Method

 

1. #### **Step 1: Marinate & Cook the Chicken**
2. In a bowl, mix **olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, black pepper, and lime juice**.
3. Coat the chicken and let it marinate for **at least 15 minutes** (or up to 2 hours for more flavor).
4. Heat a grill pan or skillet over medium-high heat and cook chicken for **5-6 minutes per side**, or until **fully cooked (internal temp 165°F/75°C)**.
5. Let the chicken rest for **5 minutes**, then slice into strips.
6. #### **Step 2: Make the Dressing**
7. In a small bowl, whisk together **Greek yogurt, mayo, lime juice, hot sauce, garlic powder, onion powder, smoked paprika, salt, and cilantro**.
8. Refrigerate until ready to serve.
9. #### **Step 3: Assemble the Salad**
10. In a **large bowl**, combine **romaine lettuce, black beans, corn, cherry tomatoes, avocado, and red onion**.
11. Add sliced chicken on top.
12. Drizzle with **southwest dressing** and sprinkle with **cheese, tortilla strips, and fresh cilantro**.
13. #### **Step 4: Serve & Enjoy**
14. Toss the salad gently or serve with dressing on the side.
15. Garnish with extra lime wedges for a fresh, zesty kick!