If there’s one dish that always wakes up my taste buds and instantly transports me to sun-drenched patios, it’s a vibrant, flavor-packed Santa Fe Chicken Salad. Bursting with Southwest flavors, punches of heat, juicy grilled chicken, creamy avocado, and crispy tortilla strips, this is a salad that’s truly a meal—never an afterthought!
Why You’ll Love This Recipe
- Super Satisfying: With hearty grilled chicken, creamy avocado, and crunchy tortilla strips, Santa Fe Chicken Salad is a truly filling main course that never leaves you hungry.
- Big, Bold Flavor: Between the smoky-spicy homemade dressing and zesty taco-seasoned chicken, every bite delivers an amazing punch of Southwest flavor.
- Totally Customizable: This recipe welcomes your favorite add-ins—from extra veggies to different cheeses or milder (or spicier!) dressings.
- Fresh and Colorful: Every ingredient brings gorgeous texture and color to your plate—making this salad as beautiful as it is delicious.
Ingredients You’ll Need
The magic of Santa Fe Chicken Salad starts with just a handful of essential ingredients, each contributing something unique—whether it’s flavor, texture, or a burst of color. Stick to the basics, or get playful and make it your own!
- Chicken breasts: The juicy, protein-rich anchor of this salad—slice them into cutlets for even cooking and maximum tenderness.
- Taco seasoning: This savory, smoky blend brings quintessential Southwest flair; make your own to control the salt and spice.
- Mayonnaise and Greek yogurt: These form the creamy, tangy base of the dressing—Greek yogurt keeps things lighter but still luxurious.
- Lime: A squeeze of fresh lime adds bright acidity, tying everything together with zesty freshness.
- Chipotle and cayenne powders: For those irresistible, smoky-spicy notes—add more or less based on your spice preference!
- Romaine lettuce: Crisp and refreshing, it’s the perfect, sturdy green to hold up to all the bold toppings and creamy dressing.
- Tomatoes and red onion: These classic salad additions bring sweet tang, crunch, and gorgeous color.
- Cilantro: A generous handful makes every bite a little more vibrant and fresh.
- Avocado: Creamy slices offer a dreamy, rich counterpoint to the spice in the dressing and chicken.
- Crispy tortilla strips: Don’t skip these! The shatteringly crisp texture absolutely makes the salad. Freshly fried at home is a real treat.
- Vegetable oil and corn tortillas: Needed for those golden, crunchy strips (and a bit for searing your chicken, too).
Variations
One of my favorite things about Santa Fe Chicken Salad is how easy it is to adapt. You can tweak the spice, swap out ingredients, or make it work for your family’s dietary needs—there’s no wrong way!
- Spice Level: Dial back the chipotle and cayenne for a mild salad, or pump them up if you love things fiery.
- Add Cheese: Try shredded cheddar or Monterey Jack sprinkled on top for extra creaminess and that classic Tex-Mex flavor.
- Veggie Add-Ins: Toss in sweet corn, black beans, bell peppers, or cucumber for even more color, crunch, and nutrition.
- Low-Carb Option: Skip the tortilla strips and serve over extra greens for a lighter, gluten-free meal.
- Vegetarian Twist: Replace the chicken with grilled tofu or seasoned jackfruit for a meatless version that’s just as hearty.
How to Make Santa Fe Chicken Salad
Step 1: Whisk Up the Creamy Southwest Dressing
In a small bowl, combine the mayonnaise, tangy Greek yogurt, taco seasoning, lime juice, a little salt, and those smoky chipotle and cayenne powders. Whisk well until smooth and beautifully flecked. This is your flavor-packed, creamy salad hero—set it aside to let the flavors meld.
Step 2: Season and Sear the Chicken
Slice your chicken breasts lengthwise so you have thin, even cutlets (this helps them cook quickly and stay juicy). Sprinkle both sides with salt and taco seasoning. Heat a touch of oil in a skillet over medium heat, then cook the chicken until golden and cooked through, reaching 165°F inside. Let the chicken rest for a few minutes before slicing into strips—this keeps every bite tender and juicy.
Step 3: Fry Crunchy Tortilla Strips
Cut small white corn tortillas into thin strips. In a separate pan, heat your vegetable oil to 350°F (or medium-high heat). Fry the tortilla strips quickly—just a minute or so—until golden and bubbly. Drain them briefly on paper towels and season generously with salt while they’re still hot. Trust me, these little strips are addictive!
Step 4: Build and Toss the Salad Base
In a large salad bowl, combine cut romaine, most of your diced tomatoes, most of your red onion, and most of the fresh cilantro (reserve a little of each for garnish). Pour in about three-quarters of the creamy dressing and toss gently—this ensures every leaf gets coated without drowning the salad.
Step 5: Assemble and Garnish Like a Pro
Transfer the tossed salad to your platter or individual plates. Layer the sliced, juicy chicken on top, then fan out creamy avocado slices along the sides. Sprinkle with the reserved tomatoes, onion, and cilantro for extra freshness and visual pop. Drizzle the remaining dressing over everything, then finish with a shower of crispy tortilla strips just before serving. Dive in and savor every bite!
Pro Tips for Making Santa Fe Chicken Salad
- Cutlet Magic: Slicing your chicken breasts into thin cutlets helps them cook evenly and quickly, locking in maximum juiciness (no dry chicken allowed!).
- Ultra-Crispy Strips: Fry the tortilla strips just until golden—if they go too dark, they’ll turn bitter. And always salt them right out of the oil for perfect flavor.
- Dressing Geometry: Toss your salad with only part of the dressing first to keep it light; reserve the rest for a drizzle on top for both taste and that beautiful finished look.
- Avocado Timing: Wait until you’re ready to serve before slicing the avocado to keep it looking fresh and vibrant—no more brown avocado!
How to Serve Santa Fe Chicken Salad
Garnishes
A finishing flourish truly makes this salad sing! Besides extra cilantro, tomato, and red onion, a light dusting of crumbled queso fresco or a squeeze of fresh lime over the top adds brightness and that final restaurant-worthy touch. If you’re feeling indulgent, thinly sliced jalapeños or extra tortilla strips are always a hit!
Side Dishes
Santa Fe Chicken Salad is totally satisfying on its own, but I love serving it with a steaming bowl of black bean soup, grilled corn on the cob, or a side of fluffy cilantro-lime rice. For something extra refreshing, try agua fresca or a cool, citrusy mocktail to balance all those bold flavors.
Creative Ways to Present
Think beyond the bowl and plate your salad on a large platter for family-style dining—it’s a stunner at parties or potlucks. Pile the components in mason jars for meal-prep lunches, or wrap the ingredients up in tortillas for a Southwest-inspired chicken salad wrap. Let your imagination and appetite lead the way!
Make Ahead and Storage
Storing Leftovers
If you have extra Santa Fe Chicken Salad, store the chicken, dressing, and salad components separately in airtight containers. The chicken and dressing will keep well for up to two days in the fridge. Assemble everything fresh before eating for the best texture—no more wilted lettuce or soggy tortilla strips!
Freezing
While some salad ingredients don’t freeze well, you can freeze cooked, seasoned chicken in a sealed container for up to 2 months. Thaw in the fridge and add to a freshly tossed salad when you’re ready. Avocado, lettuce, and tomatoes are best enjoyed fresh.
Reheating
Reheat chicken strips gently in a skillet or microwave until just warmed through. For tortilla strips, a few minutes in a hot oven or toaster oven brings back their crispiness. Everything else should be served cold and fresh for maximum crunch and flavor.
FAQs
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Can I prep Santa Fe Chicken Salad ahead of time for meals throughout the week?
Absolutely! You can cook and slice the chicken, make the dressing, and chop the veggies (except for the avocado) up to two days ahead. Keep everything separate in the fridge, and assemble fresh—adding the avocado and tortilla strips right before serving for the best texture.
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How can I make this salad milder or less spicy?
To keep your Santa Fe Chicken Salad mild, simply omit or reduce the chipotle and cayenne powders in the dressing, and be sure to use a mild taco seasoning. You can always offer hot sauce at the table for anyone who wants extra heat.
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What can I use instead of tortilla strips?
If you don’t have tortillas on hand or want a gluten-free option, try crispy tortilla chips (crushed), toasted pumpkin seeds, or even crunchy chickpeas—they all bring great texture!
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Is Santa Fe Chicken Salad good for meal prep?
Santa Fe Chicken Salad is fantastic for meal prep if you store the elements separately. Pack the lettuce, veggies, chicken, and dressing in divided containers, and add avocado and tortilla strips just before eating to keep everything perfectly fresh.
Final Thoughts
If you’re looking for a salad that delivers serious flavor, texture, and Southwest flair, give this Santa Fe Chicken Salad a try! It’s endlessly adaptable, exciting to eat, and guaranteed to wake up your dinner routine. I can’t wait for you to experience just how fun and satisfying a “salad” can be!
Print
Santa Fe Chicken Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Stovetop
- Method: Stovetop
- Cuisine: Mexican
Description
This Santa Fe Chicken Salad is a vibrant and flavorful dish that combines tender, seasoned chicken with crisp romaine lettuce, fresh vegetables, creamy avocado, and crunchy tortilla strips, all tossed in a zesty homemade dressing.
Ingredients
For the Dressing:
- 1/4 cup (60 g) mayonnaise
- 1/2 cup (140 g) Greek yogurt
- 1 tablespoon taco seasoning
- 1/2 lime juiced
- 1/4 teaspoon salt if your taco seasoning does not contain salt
- 1/4 teaspoon chipotle powder
- 1/8 teaspoon cayenne powder
For the Salad:
- 2 chicken breasts sliced lengthwise into 4 cutlets
- 1/2 teaspoon salt
- 1 tablespoon taco seasoning
- 1 tablespoon (15 ml) vegetable oil
- 1 large heart of romaine lettuce, cut or torn (about 6 cups)
- 2 medium tomatoes, diced
- 1/2 small red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1 large avocado, sliced
- 1 1/2 cups crispy tortilla strips
For the Tortilla Strips:
- Small white corn tortillas cut into strips
- 1/2 cup (120 ml) vegetable oil for frying
- Salt for seasoning
Instructions
- Prepare the Dressing: In a small bowl, combine the mayonnaise, Greek yogurt, taco seasoning, lime juice, salt, chipotle, and cayenne powders. Whisk until combined and set aside.
- Cook the Chicken: Season both sides of the chicken cutlets with salt and taco seasoning. Cook in a pan over medium heat until the internal temperature reaches 165°F/74°C. Rest the cooked chicken on a cutting board for 5 minutes before slicing.
- Prepare the Salad: In a large bowl, combine lettuce, tomatoes, red onion, and cilantro. Add ¾ of the dressing and toss gently to combine.
- Plate the Salad: Transfer the salad to a serving plate. Top with sliced chicken, avocado, remaining tomatoes, red onion, and cilantro. Drizzle the remaining dressing over the top.
- Prepare the Tortilla Strips: Cut tortillas into strips and fry in oil at 350°F/180°C for about a minute. Drain on paper towels and season with salt.
- Serve: Top the salad with crispy tortilla strips just before serving.
Notes
- If watching sodium, consider making your own taco seasoning to control salt levels.
- Vary the salad with cheese, additional veggies like cucumbers or bell peppers, or beans.
- The dressing is spicy; adjust cayenne and chipotle for milder taste.
- Enjoy the salad immediately after preparing.
- Prep components in advance but assemble fresh for best taste.
Nutrition
- Serving Size: 1 serving
- Calories: 375 kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg
