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Santa Fe Salad Recipe with Chicken

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Santa Fe Chicken Salad is a vibrant Southwestern-inspired dish featuring seasoned chicken, crisp romaine lettuce, fresh vegetables, creamy avocado, and crunchy tortilla strips tossed with a zesty chili-lime dressing.

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

1/3 cup chopped cilantro

1 cup tortilla strips

1/2 cup mayonnaise

1 tablespoon lime juice

1 tablespoon water, or more if needed

1/2 teaspoon chili powder (for dressing)

1/4 teaspoon cumin (for dressing)

1/2 teaspoon onion powder

Salt and pepper, to taste

Instructions

  1. Slice the chicken breasts in half horizontally to create 4 thin chicken cutlets.
  2. In a small bowl, mix 2 teaspoons chili powder and 2 teaspoons cumin. Sprinkle the seasoning evenly over both sides of the chicken.
  3. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook, covered, for 5–6 minutes per side until fully cooked and the internal temperature reaches 165°F.
  4. Remove the chicken from the skillet and let it rest for about 10 minutes, then slice into strips.
  5. While the chicken cooks, prepare the dressing by whisking together mayonnaise, lime juice, water, chili powder, cumin, onion powder, salt, and pepper in a small bowl. Add more water if needed to reach the desired consistency.
  6. In a large bowl, combine chopped romaine lettuce, diced avocado, corn, roma tomatoes, and chopped cilantro.
  7. Add the sliced chicken to the salad mixture.
  8. Drizzle the dressing over the salad and toss gently to combine.
  9. Top with crunchy tortilla strips and serve immediately.

Notes

  • For extra spice, add diced jalapeños or a pinch of cayenne pepper to the dressing.
  • Grilled shrimp, steak, black beans, or grilled tofu can replace the chicken.
  • Substitute half of the mayonnaise with Greek yogurt for a lighter dressing.
  • Add shredded cheddar or pepper jack cheese for additional flavor.
  • Store dressing in the refrigerator for up to 4 days in an airtight container.
  • Cooked chicken can be refrigerated for 3–4 days.
  • If the salad is already dressed, it is best eaten within 1 day.
  • Add tortilla strips just before serving to keep them crunchy.

Nutrition

Find it online: https://recipesbyjanet.com/santa-fe-salad-recipe-with-chicken/