Dinner

Santa Fe Salad Recipe with Chicken Recipe

Name: Santa Fe Salad Recipe with Chicken Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Southwestern
Ingredients: 2 boneless skinless chicken breasts (about 1 pound); 2 teaspoons chili powder; 2 teaspoons cumin; 1 tablespoon olive oil; 6 cups chopped romaine lettuce; 1 avocado, diced; 1 cup canned corn, drained; 1 cup diced roma tomatoes; ⅓ cup chopped cilantro; Tortilla strips, for topping; ½ cup mayonnaise; 1 tablespoon lime juice; 1 tablespoon water, or more if needed; ½ teaspoon chili powder; ¼ teaspoon cumin; ½ teaspoon onion powder; Salt & pepper, to taste

Bynova cole January 21, 2026January 21, 2026

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Introduction

This Santa Fe Salad with Chicken is a vibrant and flavorful dish perfect for a light lunch or dinner. It combines tender spiced chicken, fresh vegetables, and a creamy lime dressing for a satisfying southwestern-inspired meal.

A white bowl filled with a colorful layered salad placed on a white marbled surface. The base layer is chopped green lettuce covering the whole bowl. On top of the lettuce, there are sections of bright yellow corn kernels, diced red tomatoes, and sliced pale green avocado arranged around the edges. In the center, there are golden crispy tortilla strips stacked neatly. Above that, slices of grilled chicken with a brown crust are arranged in a row. A creamy light tan dressing is drizzled over all parts of the salad, and small green cilantro leaves are scattered for garnish. A quarter lime wedge is tucked among the greens near the chicken. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless skinless chicken breasts (about 1 pound)
2 teaspoons chili powder
2 teaspoons cumin
1 tablespoon olive oil
6 cups chopped romaine lettuce
1 avocado, diced
1 cup canned corn, drained
1 cup diced roma tomatoes
⅓ cup chopped cilantro
Tortilla strips
For the Santa Fe Dressing:
½ cup mayonnaise
1 tablespoon lime juice
1 tablespoon water, or more if needed
½ teaspoon chili powder
¼ teaspoon cumin
½ teaspoon onion powder
Salt & pepper, to taste

Instructions

Step 1: Slice the chicken breasts in half horizontally to make 4 thin cutlets.
Step 2: In a small bowl, mix 2 teaspoons chili powder and 2 teaspoons cumin. Sprinkle evenly over both sides of the chicken.
Step 3: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook, covered, for 5–6 minutes on each side until cooked through and no longer pink inside (165°F internal temperature). Remove and let rest for 10 minutes, then slice into strips.
Step 4: While the chicken cooks, combine mayonnaise, lime juice, water, chili powder, cumin, onion powder, salt, and pepper in a bowl or jar. Stir well, adding more water if needed to reach desired dressing consistency.
Step 5: In a large bowl, combine romaine lettuce, avocado, corn, tomatoes, and cilantro. Drizzle with as much dressing as you like and toss gently to combine.
Step 6: Top the salad with sliced chicken and tortilla strips. Optionally, add extra lime juice and freshly ground black pepper before serving.

Tips & Variations

Use grilled chicken instead of skillet-cooked for a smoky flavor.
Add black beans or sliced jalapeños for extra protein and spice.
Swap mayonnaise with Greek yogurt in the dressing for a lighter option.
Make your own tortilla strips by cutting corn tortillas into strips and baking until crispy.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep tortilla strips separate to maintain crunch. Reheat chicken before assembling salad if desired. Dress the salad just before serving to avoid sogginess.