If you’re craving a salad that’s packed with bold flavors, fresh ingredients, and just the right amount of kick, then you’re going to want to stick around for this one. I’m excited to share my Santa Fe Chicken Salad with Chipotle Vinaigrette Recipe because it’s become a favorite in my house — every bite bursts with smoky, tangy, and spicy goodness, and it’s surprisingly simple to whip up. Whether you’re looking for a satisfying lunch or a light but hearty dinner, this salad checks all the boxes. Let’s dive in!
Why You’ll Love This Recipe
- Bold Flavors: The chipotle in the vinaigrette brings a smoky heat that perfectly balances the fresh veggies and creamy avocado.
- Hearty and Healthy: With protein-packed chicken and quinoa, plus fresh greens and beans, it’s filling without feeling heavy.
- Versatile and Easy: It’s easy to customize with whatever veggies or beans you have on hand.
- Perfect for Meal Prep: You can prepare parts ahead of time and still enjoy a fresh-tasting meal all week long.
Ingredients You’ll Need
The magic of the Santa Fe Chicken Salad with Chipotle Vinaigrette Recipe comes from its vibrant ingredients working in harmony. When shopping, pick the freshest produce you can find, especially the romaine and bell peppers, to keep things crisp and colorful.
- Chicken breasts: Opt for boneless, skinless for easy cooking and to soak in the seasoning evenly.
- Garlic and onion powder: These pantry staples add depth to the seasoning without overpowering.
- Smoked paprika and chipotle powder: They provide that signature smoky, spicy Santa Fe flair.
- Romaine lettuce: Crisp and refreshing, it’s the perfect base for this salad.
- Black beans: Rinsed and cooked, they add protein and a creamy texture; canned works just fine, too.
- Corn kernels: Frozen corn thawed works brilliantly—adds sweetness and color.
- Red bell pepper and jalapeño: Fresh for crunch and controlled heat—adjust jalapeño if you want more or less spice.
- Tomatoes and green onions: Brighten the salad and bring freshness that balances smoky chipotle.
- Cotija cheese: Adds a salty, crumbly punch. Feel free to swap with feta or cheddar if you prefer.
- Quinoa: Nutty and hearty, it boosts the salad’s nutrition and texture.
- Avocado: Creamy and cooling—this is what really rounds out the whole dish.
- Tortilla chips: A fun crunchy contrast you sprinkle on top right before serving.
- Chipotle honey vinaigrette ingredients: Limes, olive oil, chipotle peppers in adobo, cilantro, oregano, salt, garlic, honey, water, and white vinegar—blend these well for that unforgettable dressing.
Variations
This Santa Fe Chicken Salad with Chipotle Vinaigrette Recipe is a fantastic foundation, and I love making it my own depending on what’s in the fridge or who I’m cooking for. Don’t hesitate to make it yours!
- Make it vegetarian: Skip the chicken and boost the beans and quinoa for a protein-packed veggie version that my friends adore.
- Change up the cheese: I sometimes swap cotija for crumbled feta or sharp cheddar depending on what’s handy — it always works!
- Seasonal veggies: Add grilled zucchini or roasted sweet potatoes for a cozy twist in cooler months.
- Heat adjustment: If you prefer mild, use less chipotle powder and omit the jalapeño; for extra spice, toss in some diced serrano or a pinch of cayenne.
How to Make Santa Fe Chicken Salad with Chipotle Vinaigrette Recipe
Step 1: Season and Cook the Chicken
Start by mixing your spices together—garlic powder, onion powder, smoked paprika, chipotle powder, salt, and black pepper. I usually cut large chicken breasts in half so they cook quicker and more evenly. Pat the chicken dry, then rub this spice blend all over each piece. Heat olive oil in a skillet over medium heat and cook the chicken for about 8 to 10 minutes per side. You’ll know it’s done when the internal temp hits 165ºF and the juices run clear. Let it rest so the juices redistribute—this keeps the chicken juicy.
Step 2: Prepare Quinoa and Chop Veggies
While the chicken cooks, get your quinoa going according to the package directions. Quinoa adds that nice nutty flavor and lovely texture contrast in the salad. Meanwhile, chop up your romaine, tomatoes, bell pepper, jalapeño, and green onions. Freshly chopped veggies always make a salad pop, so take your time here—it’s worth it!
Step 3: Make the Guacamole and Vinaigrette
Mash the avocado with a pinch of salt and some chopped cilantro to create a simple, fresh guacamole. It’s creamy and cool, a perfect foil to the spicier components. Next, place all your vinaigrette ingredients—including lime juice, chipotle peppers in adobo, olive oil, honey, garlic, oregano, cilantro, salt, vinegar, and water—into a blender or food processor. Pulse until smooth, adding water to thin the dressing so it pours nicely. This dressing is the real star here—it brings smoky, sweet, and tangy notes that you’ll definitely want to keep extra handy.
Step 4: Assemble the Salad
In a large bowl, toss the romaine with your chopped veggies and black beans. Add half the chipotle honey vinaigrette and mix in cooked quinoa and cotija cheese for that salty, tangy bite. Cube the chicken breasts and place on top. Serve with a drizzle of more dressing and a sprinkle of crushed tortilla chips for crunch. If you’re making ahead, hold off on adding cheese, quinoa, and dressing until just before serving to keep everything fresh and crisp.
Pro Tips for Making Santa Fe Chicken Salad with Chipotle Vinaigrette Recipe
- Evenly Season Your Chicken: I learned that cutting the breasts helps everything cook faster and more evenly—no dry edges.
- Rinse and Drain Beans Well: This keeps things from getting too mushy or starchy, especially if you’re using canned beans.
- Balance the Dressing: Taste the vinaigrette before tossing—adding honey or lime juice a little at a time allows you to sweeten or brighten it perfectly.
- Crunchy Finish: Don’t skip the tortilla chips on top—they add that essential textural contrast that takes it from great to unforgettable.
How to Serve Santa Fe Chicken Salad with Chipotle Vinaigrette Recipe
Garnishes
I like topping this salad with a fresh squeeze of lime for extra zing and a handful of chopped cilantro leaves to brighten the whole thing up. Adding sliced avocado on the side amps up the creamy factor, which everyone in my family loves. And of course, a scattering of crumbled cotija or a little extra cheese never hurts!
Side Dishes
When I serve this salad, we often enjoy it with warm, soft flour tortillas — perfect for wrapping up any leftovers or making a quick taco-style snack. Sometimes, I’ll add a simple bowl of black bean soup or even some roasted sweet potatoes on the side for a more substantial meal.
Creative Ways to Present
For a special dinner or entertaining, I like to serve the salad in hollowed-out bell peppers or avocado halves — it makes for a colorful and festive presentation. Another fun trick is to layer it parfait-style in clear glasses, alternating romaine, beans, chicken, quinoa, and dressing for a light, visually appealing appetizer.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and always add a few fresh romaine leaves before serving again to bring back some crispness. Don’t add the vinaigrette until just before eating next time, or the greens can get soggy. This way, you get nearly the same fresh taste the second time around.
Freezing
Freezing the full salad isn’t ideal because of the fresh veggies and dressing, but you can freeze the cooked chicken and quinoa separately. When you’re ready to eat, just thaw them and toss your fresh veggies and dressing for a quick reassembled meal.
Reheating
Reheat the chicken and quinoa gently in the microwave or on the stovetop to keep them moist. Keep the salad and dressing separate until serving, then toss everything together for the best texture and flavor.
FAQs
-
Can I use different types of beans in the Santa Fe Chicken Salad?
Absolutely! While black beans are traditional and add a creamy texture, kidney beans, pinto beans, or even chickpeas will work nicely. Just make sure they’re cooked and well rinsed if canned.
-
How spicy is the chipotle vinaigrette in this recipe?
The vinaigrette has a moderate heat level thanks to the chipotle peppers in adobo and chipotle powder. If you prefer milder flavors, reduce the chipotle amounts, or omit the jalapeño in the salad.
-
Can I prepare the Santa Fe Chicken Salad ahead of time?
You can prep everything in advance except for the quinoa, cheese, and dressing, which should be added just before serving to keep the salad fresh and crunchy.
-
What can I substitute for cotija cheese?
If cotija isn’t available, feta cheese or shredded sharp cheddar are great alternatives that complement the salad’s flavors well.
Final Thoughts
I absolutely love how this Santa Fe Chicken Salad with Chipotle Vinaigrette Recipe comes together — it’s like a fiesta in every bite. The smoky, spicy dressing paired with fresh crunchy veggies, creamy avocado, and hearty chicken has won over everyone I serve it to. It’s perfect for busy weeknights, meal prep, or when you just want something healthy and exciting on your plate. Give it a try and I promise you’ll be coming back to it again and again—this one’s a keeper!
Print
Santa Fe Chicken Salad with Chipotle Vinaigrette Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: Southwestern American
Description
This flavorful Santa Fe Salad combines seasoned, pan-cooked chicken breast with fresh veggies, black beans, quinoa, and a zesty chipotle honey vinaigrette. Topped with cotija cheese and crunchy tortilla chips, this salad is a satisfying and colorful meal, perfect for a light lunch or dinner that brings vibrant Southwest flavors to your table.
Ingredients
For the Chicken
- 3 chicken breasts, boneless/skinless
- 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
For the Salad
- 6-8 cups romaine lettuce
- 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, chopped
- ¼ cup cotija cheese (feta or shredded cheddar can be used)
- 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
- Prepare the chicken: In a small bowl, mix garlic powder, onion powder, smoked paprika, black pepper, salt, and chipotle powder. If chicken breasts are large, halve them to ensure even cooking. Pat the chicken dry and rub evenly with the seasoning blend. Heat olive oil in a cast iron or large skillet over medium heat, then add chicken. Cook for 8-10 minutes per side, or until the internal temperature reaches 165ºF and chicken is cooked through. Remove from heat and let rest.
- Cook quinoa and prep vegetables: Cook quinoa according to package instructions. While quinoa and chicken cook, chop tomatoes, romaine lettuce, green onions, red bell pepper, and jalapeño. In a medium bowl, mash avocado with ½ tsp salt and 1 Tbsp chopped cilantro to make guacamole.
- Assemble salad base: Add romaine lettuce and chopped vegetables to a large salad bowl. Stir in black beans and corn kernels.
- Make chipotle honey vinaigrette: Combine lime juice, light olive oil, chipotle peppers in adobo, cilantro, dried oregano, salt, garlic clove, honey, water, and white vinegar in a small blender or food processor. Pulse until well blended and smooth. Adjust honey or water as needed for desired sweetness and consistency. Set aside.
- Combine salad and serve: Cube rested chicken into bite-sized pieces. Pour half of the vinaigrette over the salad and add quinoa and cotija cheese. Toss everything well to combine. Divide onto plates or serve from the bowl. Top with cubed chicken, tortilla chips, and additional dressing as desired. Store any leftovers in an airtight container in the fridge for up to 2 days.
Notes
- Any type of cooked beans can be used instead of black beans.
- Feta cheese or shredded cheddar can be substituted for cotija cheese.
- For make-ahead meals, keep quinoa, cheese, and dressing separate until just before serving to maintain freshness.
- Leftovers can be stored in an airtight container for up to 2 days; add fresh romaine lettuce when serving to refresh the salad.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 9 g
- Protein: 35 g
- Cholesterol: 75 mg
