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
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
Nutrition
- Serving Size: 4
- Calories: 510
- Sugar: 4g
- Sodium: 319mg
- Fat: 36.7g
- Saturated Fat: 5.6g
- Carbohydrates: 29.8g
- Fiber: 4.3g
- Protein: 17.4g
- Cholesterol: 55mg