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.
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
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.