Name: Santa Fe Salad with Chicken: A Southwest Favorite Bursting with Flavor
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 boneless, skinless chicken breasts (about 1 pound); 2 teaspoons chili powder; 2 teaspoons ground cumin; 1 tablespoon olive oil; 6 cups chopped romaine lettuce; 1 avocado, diced; 1 cup canned corn, drained; 1 cup diced Roma tomatoes; ⅓ cup chopped fresh cilantro; Tortilla strips, for topping; ½ cup mayonnaise; 1 tablespoon fresh lime juice; 1 tablespoon water (add more if needed to thin); ½ teaspoon chili powder; ¼ teaspoon ground cumin; ½ teaspoon onion powder; Salt and black pepper, to taste

Craving a salad that actually satisfies your hunger and your taste buds? A Santa Fe Salad with chicken is just the thing. Packed with smoky spices, creamy dressing, and fresh ingredients, this bold and colorful dish brings the flavors of the Southwest straight to your plate. Whether you’re looking for a quick weeknight meal or a vibrant dish to impress guests, this salad delivers.

I first stumbled upon a version of this Santa Fe Salad during a road trip through New Mexico. It was served at a roadside café with warm grilled chicken, bright corn, and a bold dressing that made me want to lick the bowl. Since then, I’ve been recreating and refining my own version at home, and today, I’m sharing that journey with you.

This chicken salad recipe is easy, fast, and endlessly customizable. Whether you’re cooking for yourself, meal-prepping for the week, or feeding a crowd, you’ll find that this Santa Fe Salad fits right in.

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What Makes Santa Fe Salad Stand Out?

Southwest-Inspired Flavor in Every Bite

This Santa Fe Salad draws inspiration from the vibrant cuisine of the American Southwest. Think chili powder and cumin for heat and depth, paired with fresh corn, avocado, and tomatoes. At the heart of this meal is seasoned chicken, grilled or pan-cooked, then sliced over a crisp bed of romaine.

It offers a satisfying mix of textures, too. Creamy avocado, crunchy tortilla strips, juicy tomatoes, and sweet corn all come together with a zesty Santa Fe Salad dressing that ties it all together.

Why You’ll Love This Santa Fe Chicken Salad

Quick and easy: Ready in under 30 minutes.
Nutritious and balanced: Packed with protein, fiber, and healthy fats.
Perfect for meal prep: Components store well separately.
Customizable: Make it spicier, lighter, or vegetarian with a few tweaks.

Ingredients for Santa Fe Salad with Chicken

Quantity	Ingredient	Notes
2	Boneless chicken breasts	Substitute with thighs or pre-cooked chicken
2 tsp	Chili powder	Adds a smoky, mild heat
2 tsp	Ground cumin	Essential for that signature Southwest flavor
1 tbsp	Olive oil	For pan-searing the chicken
6 cups	Romaine lettuce, chopped	Use fresh, crunchy greens
1	Avocado, diced	Adds creaminess and healthy fat
1 cup	Canned corn, drained	Fresh or frozen corn works too
1 cup	Roma tomatoes, diced	Cherry tomatoes are a great alternative
1/3 cup	Fresh cilantro, chopped	Optional but flavorful
To taste	Tortilla strips	For crunch; swap with crushed tortilla chips

Ingredients for Creamy Santa Fe Salad Dressing

Quantity	Ingredient	Notes
1/2 cup	Mayonnaise	Can substitute with plain Greek yogurt
1 tbsp	Lime juice	Fresh-squeezed recommended
1 tbsp	Water	Adjust for consistency
1/2 tsp	Chili powder	Matches seasoning on the chicken
1/4 tsp	Ground cumin	Adds a warm, earthy flavor
1/2 tsp	Onion powder	Optional but enhances taste
To taste	Salt and pepper	Balance the flavors

How to Make Santa Fe Salad Step-by-Step

1. Cook the Chicken for Your Santa Fe Salad

Slice each chicken breast in half horizontally to make 4 thin cutlets.
Mix chili powder and cumin in a small bowl.
Season both sides of each cutlet evenly.
Heat olive oil in a skillet over medium-high heat.
Cook chicken for 5–6 minutes on each side, or until internal temperature hits 165°F.
Remove from heat and let rest 10 minutes before slicing.

2. Make the Homemade Santa Fe Salad Dressing

In a small bowl or jar, combine mayonnaise, lime juice, water, and seasonings.
Whisk until smooth.
Thin with more water if needed.
Taste and adjust salt and pepper.

3. Assemble the Santa Fe Chicken Salad Bowl

In a large bowl, toss chopped romaine, avocado, corn, tomatoes, and cilantro.
Add chicken slices on top.
Drizzle with dressing and toss gently.
Sprinkle tortilla strips just before serving for maximum crunch.

4. Optional Add-Ins to Elevate Your Santa Fe Salad

Black beans: For added fiber and protein.
Shredded cheese: Try cheddar, Monterey Jack, or cotija.
Pickled jalapeños: For a spicy kick.
Red onion: Adds sharpness and color.
Lighter version: Use Greek yogurt instead of mayo.
Vegetarian option: Replace chicken with grilled tofu or chickpeas.

Top-down image of a chicken salad with avocado, corn, tomatoes, and creamy dressing in a white bowl on a light background

Tips for the Best Santa Fe Chicken Salad Experience

Use freshly cooked chicken: It elevates the dish.
Chill the greens before serving for added crispness.
Keep dressing separate if you’re prepping in advance.
Add dressing gradually: Avoid overdressing by tossing lightly.
Toast your tortilla strips for extra flavor.

How to Store Santa Fe Salad Leftovers

Keep ingredients separate: Store greens, chicken, and dressing apart.
Toss before eating: To prevent soggy lettuce.
Dressing shelf life: Up to a week in the fridge.
Chicken: Best consumed within 3 days.

Frequently Asked Questions About Santa Fe Salad

What sets this Santa Fe Salad apart from a typical chicken salad?

The bold Southwest flavors—chili powder, cumin, and a tangy dressing—plus toppings like corn and crispy tortilla strips make it unique.

Can I make the Santa Fe Salad dressing in advance?

Yes! Store it in a sealed jar in the fridge. Shake before use.

Is Santa Fe Salad spicy?

Not at all. It has a mild kick, but you can easily adjust the spice level.

Can I grill the chicken for my Santa Fe Salad?

Absolutely. Grilling adds a smoky depth that complements the rest of the dish.

Is Santa Fe Salad a healthy option?

Yes. It’s full of lean protein, vegetables, and good fats. Make it lighter by using Greek yogurt in the dressing.

Conclusion

This Santa Fe Salad is the kind of meal that makes healthy eating exciting. It comes together quickly, bursts with flavor, and gives you endless ways to make it your own.

Tried it? Leave a comment and let us know how it turned out—or share the recipe with someone who loves a bold, fresh meal!

Santa Fe Salad with Chicken: A Southwest Favorite Bursting with Flavor

Author: Chef Rina
Total Time: 25 minutes
Yield: 4 1x

Print Recipe

Description

This Santa Fe Chicken Salad is a bold and flavorful Southwest-inspired meal made with juicy seasoned chicken, crisp romaine lettuce, fresh veggies, and a creamy, zesty dressing. Ready in just 25 minutes, it’s perfect for a quick lunch or light dinner.

Ingredients

Scale

For the Salad:

2 boneless, skinless chicken breasts (about 1 pound)
2 teaspoons chili powder
2 teaspoons ground cumin
1 tablespoon olive oil
6 cups chopped romaine lettuce
1 avocado, diced
1 cup canned corn, drained
1 cup diced Roma tomatoes
⅓ cup chopped fresh cilantro
Tortilla strips, for topping

For the Dressing:

½ cup mayonnaise
1 tablespoon fresh lime juice
1 tablespoon water (add more if needed to thin)
½ teaspoon chili powder
¼ teaspoon ground cumin
½ teaspoon onion powder
Salt and black pepper, to taste

Instructions

Slice the chicken breasts horizontally to create four thin cutlets.
In a small bowl, mix together the chili powder and cumin. Sprinkle this seasoning blend evenly over both sides of the chicken.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for 5–6 minutes per side, covered, until they reach an internal temperature of 165°F. Once done, set them aside to rest for 10 minutes, then slice into strips.
While the chicken is cooking, whisk together the dressing ingredients in a small bowl or jar. Add a little more water if needed to achieve your preferred consistency.
In a large salad bowl, combine the chopped romaine, avocado, corn, tomatoes, and cilantro. Pour the desired amount of dressing over the salad and toss to coat evenly.
Top the salad with the sliced chicken and tortilla strips. Optionally, add a squeeze of fresh lime juice and a bit of cracked black pepper before serving.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salads