Santa Fe Salad Recipe with Chicken Recipe
This vibrant Santa Fe Salad with Chicken combines spicy, smoky chicken with fresh vegetables, creamy avocado, and a zesty homemade dressing. Perfect for a healthy, flavorful lunch or dinner, this salad delivers a satisfying mix of textures and bold southwestern flavors.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Frying
- Cuisine: Southwestern
Ingredients
Scale
Chicken and Seasoning
- 2 boneless skinless chicken breasts (about 1 pound)
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 tablespoon olive oil
Salad
- 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
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
- Prepare the Chicken: Slice the chicken breasts horizontally to create 4 thin cutlets. In a small bowl, combine 2 teaspoons chili powder and 2 teaspoons cumin, then sprinkle evenly over both sides of the chicken pieces.
- Cook the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cover, cooking for 5 to 6 minutes on each side until the chicken reaches an internal temperature of 165°F and is no longer pink inside. Remove from heat and let rest for 10 minutes before slicing into strips.
- Make the Dressing: While the chicken cooks, mix the mayonnaise, lime juice, water, chili powder, cumin, onion powder, salt, and pepper in a small bowl or jar. Add additional water as needed to achieve your preferred dressing consistency.
- Assemble the Salad: In a large bowl, combine the chopped romaine lettuce, diced avocado, drained corn, diced roma tomatoes, and chopped cilantro. Drizzle with desired amount of Santa Fe dressing and toss gently to coat evenly.
- Serve: Top the salad with tortilla strips and, if desired, an extra squeeze of fresh lime juice and freshly-ground black pepper. Serve immediately for best texture and flavor.
Notes
- For a spicier kick, add more chili powder to the seasoning or the dressing.
- To make it gluten-free, ensure the tortilla strips are gluten-free or omit them.
- Use fresh lime juice rather than bottled for best flavor in the dressing.
- Leftover chicken can be refrigerated and used within 3 days.
- Optional: add black beans or shredded cheese for extra protein and flavor.
Keywords: Santa Fe salad, chicken salad, southwestern salad, healthy salad recipe, homemade salad dressing
