Description
This fresh and flavorful Santa Fe Salad is loaded with seasoned chicken, crisp romaine, black beans, corn, tomatoes, avocado, cotija cheese, and crunchy tortilla chips. A homemade chipotle honey vinaigrette brings smoky, sweet, tangy flavor to every bite, making this an easy and satisfying lunch or weeknight dinner.
Ingredients
Scale
For the Chicken
- 1 lb boneless, skinless chicken breasts
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ¼ teaspoon chipotle powder
- 1 teaspoon olive oil
For the Santa Fe Salad
- 6–8 cups romaine lettuce, chopped
- 1 cup cooked black beans, drained and rinsed
- 1 cup corn kernels, thawed
- 1 red bell pepper, chopped
- 1 cup tomatoes, chopped
- 1 jalapeño, finely chopped
- 2 green onions, sliced
- ¼ cup cotija cheese, crumbled
- ¼ cup quinoa, optional
- 1 avocado
- ⅓ cup tortilla chips
- ½ teaspoon salt, for avocado
- 1 tablespoon chopped cilantro, for avocado
For the Chipotle Honey Vinaigrette
- Juice of 1½ limes
- ⅓ cup light olive oil
- 2 tablespoons chipotle peppers in adobo
- ¼ cup fresh cilantro
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- 1 garlic clove
- 1 tablespoon honey, plus more to taste
- 3 tablespoons water
- 4 tablespoons white vinegar
Instructions
- Season the chicken: Combine the garlic powder, onion powder, smoked paprika, black pepper, salt, and chipotle powder in a small bowl. If the chicken breasts are large or thick, slice them into thinner pieces so they cook more evenly.
- Cook the chicken: Pat the chicken dry and rub the seasoning mixture over both sides. Heat 1 teaspoon olive oil in a large skillet or cast-iron pan over medium heat. Cook the chicken for about 8–10 minutes per side, depending on thickness, until the center reaches 165°F. Transfer to a cutting board and let rest for about 5 minutes.
- Cook the quinoa: If using quinoa, prepare it according to the package directions. Allow it to cool slightly before adding it to the salad.
- Prepare the vegetables: While the chicken and quinoa cook, chop the romaine, red bell pepper, tomatoes, jalapeño, and green onions. Drain and rinse the black beans and thaw the corn.
- Prepare the avocado: Mash the avocado with ½ teaspoon salt and 1 tablespoon chopped cilantro. Set aside.
- Make the vinaigrette: Add the lime juice, olive oil, chipotle peppers in adobo, cilantro, oregano, salt, garlic, honey, water, and white vinegar to a small blender or food processor. Blend until smooth. Taste and add a little more honey if you prefer a sweeter dressing.
- Assemble the salad: Add the romaine, black beans, corn, bell pepper, tomatoes, jalapeño, and green onions to a large salad bowl. Add the quinoa and cotija cheese.
- Dress the salad: Pour about half of the chipotle honey vinaigrette over the salad and toss gently. Add more dressing as desired.
- Finish and serve: Cut the rested chicken into bite-size pieces and arrange it over the salad. Top with the avocado mixture and crushed tortilla chips. Serve immediately with additional dressing on the side.
Notes
- For less heat, remove the jalapeño seeds and use less chipotle pepper in the vinaigrette.
- Feta can be substituted for cotija cheese.
- Quinoa is optional and can be omitted for a lighter salad.
- Wait until serving to add the tortilla chips so they remain crisp.
- The salad components can be prepared ahead, but store the dressing, avocado, tortilla chips, and greens separately for the best texture.
- Store assembled leftovers in an airtight container in the refrigerator for up to 2 days.
- Always cook chicken to an internal temperature of 165°F.
- Nutrition information is an estimate and will vary depending on ingredient brands, portion size, optional quinoa, and the amount of vinaigrette used.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 Serving
- Calories: 650 kcal
- Sugar: 10 g
- Sodium: 650 mg
- Fat: 39 g
- Saturated Fat: 7 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 12 g
- Protein: 36 g
- Cholesterol: 85 mg