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Santa Fe Salad (Fresh, Flavor-Packed Weeknight Favorite)

Santa Fe Salad with grilled chicken, avocado, and chipotle dressing
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Santa Fe Salad is flavorful, veggie loaded and colorful. Packed with bold spices, fresh vegetables, and a zesty chipotle honey vinaigrette, it’s perfect for an easy weeknight dinner.

Ingredients

Scale
  • 3 boneless, skinless chicken breasts
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1/4 tsp chipotle powder
  • 1 tsp olive oil
  • 6–8 cups romaine lettuce, chopped
  • 1 cup black beans, cooked
  • 1 cup corn kernels, thawed
  • 1 red bell pepper, chopped
  • 1 cup tomatoes, chopped
  • 1 jalapeño, diced
  • 2 green onions, sliced
  • 1/4 cup cotija cheese
  • 1/4 cup quinoa
  • 1 avocado
  • 1/3 cup tortilla chips
  • Juice of 1 1/2 limes
  • 1/3 cup light olive oil
  • 2 Tbsp chipotle peppers in adobo
  • 1/4 cup fresh cilantro
  • 1/4 tsp dried oregano
  • 1/4 tsp salt
  • 1 garlic clove
  • 1 Tbsp honey
  • 3 Tbsp water
  • 4 Tbsp white vinegar

Instructions

1. Mix garlic powder, onion powder, smoked paprika, black pepper, salt, and chipotle powder in a small bowl. If chicken breasts are large, slice in half lengthwise. Pat dry and rub with seasoning.

2. Heat olive oil in a large skillet over medium heat. Cook chicken for 8-10 minutes per side until internal temperature reaches 165°F. Remove and let rest.

3. Cook quinoa according to package directions while chicken cooks.

4. Chop romaine, tomatoes, bell pepper, jalapeño, and green onions.

5. In a small bowl, mash avocado with 1/2 tsp salt and 1 Tbsp cilantro to make a quick guacamole.

6. In a large salad bowl, combine romaine, black beans, corn, bell pepper, tomatoes, jalapeño, and green onions.

7. To make the chipotle honey vinaigrette, blend lime juice, olive oil, chipotle peppers, cilantro, oregano, salt, garlic, honey, water, and white vinegar until smooth.

8. Cube the cooked chicken into bite-sized pieces.

9. Pour half the dressing over the salad and toss. Add cooked quinoa and cotija cheese and mix well.

10. Top with cubed chicken, crushed tortilla chips, and additional dressing as desired. Serve immediately.

Notes

Any type of beans will work in this recipe.

Feta or shredded cheddar can be substituted for cotija cheese.

If making ahead, leave quinoa, cheese, and dressing off until just before serving.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Add fresh romaine before serving to refresh the salad.

Nutrition

Find it online: https://paulakitchen.com/santa-fe-salad/