Description
A vibrant and flavorful Santa Fe Salad featuring seasoned grilled chicken, fresh vegetables, quinoa, and a zesty chipotle honey vinaigrette. Perfect for a healthy lunch or light dinner, this salad combines smoky, spicy, and tangy elements with refreshing, crisp ingredients to deliver a satisfying meal inspired by Southwestern cuisine.
Ingredients
Scale
For the Chicken
- 3 chicken breasts, boneless/skinless
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp black pepper
- ¼ tsp salt
- ¼ tsp chipotle powder
- 1 tsp olive oil
For the Santa Fe Salad
- 6-8 cups romaine lettuce, chopped
- 1 cup black beans, cooked
- 1 cup corn kernels, thawed
- 1 red bell pepper, diced
- 1 cup tomatoes, chopped
- 1 jalapeño, finely chopped
- 2 green onions, sliced
- ¼ cup cotija cheese (or feta/shredded cheddar)
- ¼ cup quinoa, cooked according to package
- 1 avocado, mashed
- ⅓ cup tortilla chips, crushed
For the Chipotle Honey Vinaigrette
- 1½ limes, juiced
- ⅓ cup light olive oil
- 2 Tbsp chipotle peppers in adobo
- ¼ cup cilantro
- ¼ tsp dried oregano
- ¼ tsp salt
- 1 garlic clove
- 1 Tbsp honey (add more if needed)
- 3 Tbsp water
- 4 Tbsp white vinegar
Instructions
- Season the Chicken: In a small bowl, combine garlic powder, onion powder, smoked paprika, black pepper, salt, and chipotle powder to create the seasoning mix. If chicken breasts are large, cut them in half for even cooking. Pat chicken dry and rub thoroughly with the seasoning mixture.
- Cook the Chicken: Heat 1 tsp olive oil in a cast iron skillet or large pan over medium heat. Add chicken breasts and cook 8-10 minutes on each side, or until the internal temperature reaches 165ºF and chicken is cooked through. Remove from heat and let rest.
- Prepare Quinoa and Vegetables: Cook quinoa according to package instructions. While quinoa and chicken cook, chop romaine lettuce, tomatoes, red bell pepper, jalapeño, and slice green onions. In a separate bowl, mash the avocado and mix with ½ tsp salt and 1 Tbsp chopped cilantro to make guacamole.
- Assemble the Salad Base: In a large salad bowl, add chopped romaine and all the chopped vegetables (tomatoes, bell pepper, jalapeño, green onions), black beans, corn, and cooked quinoa. Mix gently.
- Make the Chipotle Honey Vinaigrette: Add lime juice, light olive oil, chipotle peppers in adobo, cilantro, dried oregano, salt, garlic clove, honey, water, and white vinegar to a blender or food processor. Pulse until smooth and well combined. Adjust honey for sweetness if needed.
- Combine Salad with Dressing: Pour half of the dressing over the salad base and toss to coat evenly. Add cotija cheese and crushed tortilla chips and mix gently.
- Add Chicken and Serve: Cube the rested chicken breasts and add on top of salad. Serve with additional dressing as desired. Store any leftovers in an airtight container in the refrigerator for up to 2 days, adding fresh romaine to freshen the salad if needed.
Notes
- Any type of cooked beans can be substituted for black beans.
- Cotija cheese can be replaced with feta or shredded cheddar cheese.
- If making ahead, keep quinoa, cheese, and dressing separate until just before serving to maintain freshness.
- Store leftovers in an airtight container for up to 2 days. Adding fresh romaine before serving helps refresh the salad.
Nutrition
- Serving Size: 1 salad serving (about 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 75 mg
