Santa Fe Chicken Salad
Savor the bold, Southwest-inspired flavors of Santa Fe Chicken Salad—a colorful, nutrient-packed meal that's as satisfying as it is easy to make. Juicy, spice-rubbed grilled chicken breasts take center stage, paired with a vibrant medley of crisp romaine lettuce, cherry tomatoes, black beans, sweet corn, and creamy avocado. Topped with crunchy tortilla strips and a sprinkle of shredded cheddar cheese, this salad gets an extra flavor boost from a tangy, homemade cilantro-lime dressing. Perfect for a quick weeknight dinner or meal prep, this hearty salad is a fiesta in a bowl, balancing smoky, zesty, and fresh ingredients in every bite. Ready in just 35 minutes, it's the ultimate combination of health and indulgence!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 6 cups Romaine lettuce, chopped
- 1 cup Cherry tomatoes, halved
- 1 cup Black beans, drained and rinsed
- 1 cup Corn kernels, fresh, canned, or frozen (thawed)
- 1 medium Red bell pepper, diced
- 1 large Avocado, diced
- 3 tablespoons Cilantro, chopped
- 0.5 cup Shredded cheddar cheese
- 0.5 cup Tortilla strips or crushed tortilla chips
- 2 tablespoons Lime juice, freshly squeezed
- 3 tablespoons Sour cream or Greek yogurt
- 2 tablespoons Mayonnaise
- 1 tablespoon Cilantro, finely chopped (for dressing)
- 1 clove Garlic, minced
- 0.25 teaspoon Salt (for dressing)
- 0.25 teaspoon Black pepper (for dressing)
- 1 tablespoon Water
Instructions
Prepare the chicken: In a small bowl, combine chili powder, cumin, paprika, salt, and black pepper. Rub the seasoning mix onto both sides of the chicken breasts.
Heat a grill pan or skillet over medium-high heat and add 2 tablespoons of olive oil. Cook the chicken breasts for 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F/74°C). Remove from heat and let rest for 5 minutes before slicing into thin strips.
Prepare the cilantro-lime dressing: In a small bowl, whisk together sour cream or Greek yogurt, mayonnaise, lime juice, chopped cilantro, garlic, salt, black pepper, and water until smooth. Adjust seasoning to taste and set aside.
Assemble the salad: In a large serving bowl, combine the chopped romaine lettuce, cherry tomatoes, black beans, corn, diced red bell pepper, and diced avocado.
Add the sliced grilled chicken on top of the salad, followed by shredded cheddar cheese and tortilla strips or crushed tortilla chips.
Drizzle the cilantro-lime dressing over the salad and garnish with additional chopped cilantro if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.2 g | 169% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 3914 mg | 170% | |
| Total Carbohydrate | 165.1 g | 60% | |
| Dietary Fiber | 53.8 g | 192% | |
| Total Sugars | 30.7 g | ||
| Protein | 162.0 g | 324% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 896 mg | 69% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 5270 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
