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
Scale
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
