Santa Fe Chicken Salad Pampered Chef
Bring bold Southwestern flavors to your table with this vibrant and satisfying Santa Fe Chicken Salad, inspired by Pampered Chef! Juicy, spice-rubbed chicken breast takes center stage, perfectly seared with a smoky blend of chili powder, cumin, and paprika. Nestled on a bed of crisp Romaine lettuce, this hearty salad bursts with color and texture thanks to fresh corn kernels, black beans, halved grape tomatoes, creamy avocado, and crunchy red bell peppers. Topped with shredded Mexican cheese blend, zesty cilantro, and crispy tortilla strips, every bite is a fiesta of flavor. The tangy dressing combines ranch, salsa, and a hint of lime for a lively, irresistible finish. Ready in just 35 minutes, this easy-to-make salad is ideal for a quick, nutritious dinner or an impressive lunchtime treat. Perfect for fans of Southwest cuisine, this recipe is a showstopper!
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Recipe Information
Ingredients
- 2 pieces chicken breasts, boneless and skinless
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 6 cups Romaine lettuce, chopped
- 1 cup corn kernels, fresh or canned (drained)
- 1 cup black beans, canned (rinsed and drained)
- 1 cup grape tomatoes, halved
- 1 large red bell pepper, diced
- 1 large avocado, diced
- 0.25 cup cilantro, chopped
- 0.5 cup shredded Mexican cheese blend
- 1 cup tortilla strips or crushed tortilla chips
- 0.5 cup ranch dressing
- 0.25 cup salsa
- 2 tablespoons lime juice, freshly squeezed
Instructions
Preheat a skillet or grill pan over medium heat.
Drizzle the chicken breasts with 1 tablespoon of olive oil, then season with chili powder, ground cumin, smoked paprika, salt, and black pepper.
Cook the chicken breasts in the preheated skillet for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from the heat and let rest for 5 minutes. Slice the chicken into thin strips.
In a large salad bowl, combine the chopped Romaine lettuce, corn kernels, black beans, grape tomatoes, red bell pepper, avocado, and cilantro.
In a small mixing bowl, whisk together the ranch dressing, salsa, lime juice, and 1 tablespoon of olive oil to create the dressing.
Add the sliced chicken to the salad bowl and drizzle the dressing over the top. Toss gently until all ingredients are evenly coated.
Sprinkle the shredded Mexican cheese blend and tortilla strips over the salad for added flavor and crunch.
Serve immediately and enjoy a flavorful, satisfying Santa Fe Chicken Salad!
Nutrition Facts
Calories |
2928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.3 g | 222% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 464 mg | 155% | |
| Sodium | 4430 mg | 193% | |
| Total Carbohydrate | 188.2 g | 68% | |
| Dietary Fiber | 57.6 g | 206% | |
| Total Sugars | 38.8 g | ||
| Protein | 183.8 g | 368% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1431 mg | 110% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 5689 mg | 121% | |
*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.
