Description
A vibrant and flavorful Santa Fe Salad featuring seasoned grilled chicken, fresh veggies, black beans, quinoa, and a zesty chipotle honey vinaigrette. Perfect as a hearty, healthy meal full of southwestern flair and easy to prepare in under 40 minutes.
Ingredients
Scale
Chicken and Seasoning
- 3 boneless, skinless chicken breasts
- 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
Salad Ingredients
- 6-8 cups romaine lettuce, chopped
- 1 cup black beans, cooked (any beans will work)
- 1 cup corn kernels, thawed
- 1 red bell pepper, chopped
- 1 cup tomatoes, chopped
- 1 jalapeño, chopped
- 2 green onions, sliced
- ¼ cup cotija cheese (feta or shredded cheddar also work)
- ¼ cup quinoa
- 1 avocado
- ⅓ cup tortilla chips
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 (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. If chicken breasts are large, cut in half for even cooking. Pat dry and rub the seasoning mixture evenly onto the chicken breasts.
- Cook the Chicken: Heat olive oil in a cast iron skillet or large pan over medium heat. Cook chicken breasts for 8-10 minutes per side or until the internal temperature reaches 165ºF and the chicken is cooked through. Remove from heat and let rest.
- Prepare Quinoa: Cook quinoa according to package instructions while the chicken is cooking to save time.
- Chop Vegetables: Meanwhile, chop tomatoes, romaine lettuce, green onions, red bell pepper, and jalapeño. In a medium bowl, mash the avocado with ½ tsp salt and 1 tbsp chopped cilantro to make guacamole.
- Assemble Salad Base: In a large salad bowl, combine romaine lettuce, chopped vegetables, black beans, corn, and mashed avocado. Mix well.
- Make Chipotle Honey Vinaigrette: Add lime juice, light olive oil, chipotle peppers in adobo, cilantro, oregano, salt, garlic clove, honey, water, and white vinegar into a small blender or food processor. Pulse until smooth and well combined. Adjust honey or water as needed for consistency.
- Combine Salad: Cube the rested chicken into bite-sized pieces. Pour half of the vinaigrette over the salad base, add cooked quinoa and cotija cheese, then toss everything gently to combine well.
- Serve: Top the salad with the cubed chicken and sprinkle with tortilla chips. Add remaining dressing to taste. Serve immediately for best freshness.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep quinoa, cheese, and dressing separate if preparing in advance. Add fresh romaine when serving leftovers to refresh the salad.
Notes
- Any cooked beans can substitute black beans.
- Feta or shredded cheddar cheese can be used instead of cotija.
- If making the salad ahead, keep quinoa, cheese, and dressing separate until just before serving to maintain freshness.
- Store leftovers in an airtight container in the fridge for up to 2 days. Adding fresh romaine lettuce can help freshen stored salad.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 470mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 34g
- Cholesterol: 75mg
