Description
A delicious copycat version of the Santa Fe salad featuring charred corn, seasoned chicken, creamy dressing, and crunchy tortilla strips.
Ingredients
Scale
- Romaine lettuce (or a mix of romaine and baby spinach)
- Boneless skinless chicken breasts (or thighs)
- Olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- Canned or fresh corn (grilled if possible)
- Black beans (rinsed and drained)
- Cherry tomatoes (halved)
- Red onion (thinly sliced)
- Shredded cheddar or Monterey Jack
- Avocado (sliced)
- Tortilla strips (store-bought or homemade)
- Cilantro (chopped)
- Lime wedges
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- 1 tbsp honey
- 1 tsp chipotle in adobo or 1/2 tsp chipotle powder
- A dash of apple cider vinegar
Instructions
- Prep everything first — pat the chicken dry and set out all your toppings.
- Make the spice rub by mixing chili powder, ground cumin, smoked paprika, garlic powder, kosher salt, and black pepper.
- Rub olive oil over the chicken and coat with the spice mix.
- Cook the corn on a grill or skillet until charred.
- Sear or grill the chicken until cooked through.
- Make the chipotle-lime dressing in a bowl.
- Assemble the base by chopping romaine and lightly dressing it.
- Slice the chicken and build the bowl with greens and toppings.
- Finish with extra lime wedges and dressing.
Notes
For meal prep, keep the tortilla strips and avocado separate until serving to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 10g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 40g
- Cholesterol: 90mg
Keywords: Santa Fe Salad, Copycat Salad, Chicken Salad, Healthy Salad, Quick Dinner