If you’re craving a vibrant, satisfying meal that’s bursting with flavor, I absolutely love sharing this Santa Fe Chicken Salad with Quinoa Recipe. It’s one of those dishes that feels fresh and flavorful but also gives you a solid protein punch from the chicken and quinoa. When I first tried this salad, it immediately became a staple in my weeknight dinner rotation because it’s colorful, nutritious, and so easy to make. Plus, you’ll find that the chipotle honey vinaigrette adds just the right kick to bring everything together perfectly. Trust me—you’ll want to keep this recipe on repeat!
Why You’ll Love This Recipe
- Balanced & Nutritious: Quinoa and chicken provide protein and fiber that keep you full and energized.
- Bold Flavors: The chipotle honey vinaigrette gives a smoky, sweet, and tangy zip you won’t forget.
- Easy to Customize: You can swap veggies, beans, or cheese to suit your tastes and pantry.
- Great for Meal Prep: This salad holds up well for leftovers and makes lunch or dinner a breeze.
Ingredients You’ll Need
This Santa Fe Chicken Salad with Quinoa Recipe is all about combining fresh, wholesome ingredients with some bold southwestern seasonings. When you shop, look for ripe avocados and fresh cilantro—the little things really make a difference!
- Chicken breasts: I prefer boneless and skinless for quick cooking and an easy chop.
- Spices (garlic powder, onion powder, smoked paprika, chipotle powder, black pepper, salt): These give the chicken that authentic Santa Fe taste.
- Olive oil: Use a light or extra virgin olive oil for cooking and dressing.
- Romaine lettuce: Crisp and refreshing, it’s the perfect base for this salad.
- Black beans: Adds fiber and protein, any canned or homemade works — just rinse well.
- Corn kernels: Frozen thawed corn gives a nice sweet crunch without the hassle of fresh.
- Red bell pepper: Adds sweetness and color.
- Tomatoes: Use fresh and juicy for that burst of freshness.
- Jalapeño: For heat—feel free to adjust based on your spice tolerance.
- Green onions: Offers a mild onion flavor without overpowering.
- Cotija cheese: Salty and crumbly, but you can substitute feta or shredded cheddar if you prefer.
- Quinoa: The star grain here; cook it fluffy and let it cool for the best texture.
- Avocado: Creamy richness balances the smoky spices.
- Tortilla chips: For that final crunchy contrast you’ll love.
- Chipotle honey vinaigrette ingredients: Lime juice, light olive oil, chipotle peppers in adobo, cilantro, dried oregano, salt, garlic, honey, water, and white vinegar all blended for a zesty dressing.
Variations
I love how flexible this Santa Fe Chicken Salad with Quinoa Recipe is! Over time, I’ve enjoyed tweaking it based on what’s in my fridge or what my family is craving—which means you can totally personalize it to suit you.
- Protein Swap: On busy days, I sometimes swap chicken with grilled shrimp or tofu, and it turns out just as delicious.
- Vegan Version: Leave out the chicken and cheese, add extra beans or tofu, and swap honey for agave nectar in the dressing.
- Seasonal Veggies: You can add roasted sweet potatoes or grilled zucchini if you want a heartier salad in cooler months.
- Milder Heat: If jalapeños are too spicy, I recommend using deseeded ones or swapping for mild green chilies.
How to Make Santa Fe Chicken Salad with Quinoa Recipe
Step 1: Season and Cook Your Chicken
Start by mixing all the chicken seasonings together in a small bowl. If your chicken breasts are large, I usually cut them in half to help them cook evenly and faster, which makes a big difference when you’re short on time. Pat them dry, then rub the seasoning all over each piece. Heat your olive oil in a skillet over medium heat and cook the chicken about 8-10 minutes per side, until the internal temperature hits 165ºF. Let it rest a few minutes — this keeps it juicy and easier to dice up later.
Step 2: Cook Quinoa and Prep Veggies
While your chicken’s cooking, pop the quinoa on according to the package directions—I love using quinoa because it adds great texture and a boost of protein to the salad. Then start chopping your tomatoes, romaine, green onions, bell pepper, and jalapeño. For the avocado, I mash it with a little salt and fresh cilantro, which turns it into an easy guac-style topping that blends beautifully with the rest of the salad.
Step 3: Make the Chipotle Honey Vinaigrette
Dump all the dressing ingredients into a blender or food processor and pulse until smooth. The water helps thin it out to just the right consistency so it coats everything nicely without being too heavy. Set aside—the flavors will meld beautifully as you finish the rest of the salad.
Step 4: Assemble Your Salad
In a large bowl, toss your romaine and chopped veggies with half of the dressing. Add quinoa and cotija cheese and mix gently but thoroughly. Then cube your rested chicken and add it on top just before serving with extra dressing on the side. Finally, sprinkle crushed tortilla chips for that unbeatable crunch.
Pro Tips for Making Santa Fe Chicken Salad with Quinoa Recipe
- Let the Chicken Rest: Giving it 5 minutes to rest after cooking keeps the meat juicy and easier to cut into neat cubes.
- Rinse Your Quinoa: Rinsing quinoa before cooking removes its natural bitterness, giving you a cleaner taste.
- Add Dressing Gradually: Start with half the vinaigrette so you don’t overdress the salad and make it soggy.
- Toast the Tortilla Chips: Lightly toasting the chips in the oven before adding them adds extra crunch and flavor.
How to Serve Santa Fe Chicken Salad with Quinoa Recipe
Garnishes
I usually top this salad with a sprinkle of extra cotija or feta cheese and some fresh cilantro leaves. If I’m feeling fancy, a squeeze of fresh lime on top brings everything to life. For crunch, fresh tortilla chips or even pepitas give it a fun finish.
Side Dishes
This salad is a meal on its own, but I like pairing it with a simple black bean soup or some warm, soft corn tortillas if we need a little extra. Grilled vegetables or a light Mexican street corn make excellent companions too.
Creative Ways to Present
For parties or a fresh presentation, serve this salad layered in clear glass jars—a blog-favorite! You get all the colors peeking through, and it’s super easy to grab and go. Another idea is to assemble it in a large platter with the chicken pieces on the side so guests can build their own bowls.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container and usually keep the quinoa, cheese, and dressing separate until reheating or serving again. Adding a little fresh romaine before serving helps revive the salad’s crunch after sitting in the fridge.
Freezing
Since this salad has fresh veggies and dressing, I don’t recommend freezing the entire assembled dish. However, you can freeze cooked chicken and quinoa separately to save time later and simply reassemble fresh when ready.
Reheating
I reheat leftover chicken and quinoa gently in the microwave or skillet until warm, then toss with fresh romaine and veggies. Add dressing after reheating to keep everything fresh and vibrant.
FAQs
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Can I use a different grain instead of quinoa in this salad?
Absolutely! Brown rice, couscous, or even farro would work well as hearty alternatives to quinoa. Just cook them according to package instructions and cool before mixing into the salad.
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Is this salad good for meal prep?
Yes, this Santa Fe Chicken Salad with Quinoa Recipe is fantastic for meal prepping. Keep the dressing, cheese, and crunchy ingredients separate until just before eating to prevent sogginess.
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Can I make the chipotle honey vinaigrette ahead of time?
Definitely. The vinaigrette tastes even better after chilling for a few hours as the flavors meld. Just give it a quick shake or stir before using.
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What cheese can I use if I can’t find cotija?
If cotija isn’t available, feta cheese or shredded cheddar are great substitutes that deliver a similar salty kick and creamy texture.
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How spicy is the salad?
The heat mainly comes from the chipotle powder and jalapeño, but you can easily adjust the spice level by reducing or omitting the jalapeño or chipotle in the dressing based on your preference.
Final Thoughts
This Santa Fe Chicken Salad with Quinoa Recipe truly feels like a gift to my busy evenings. It balances bold Southwestern flavors with fresh, wholesome ingredients, and it’s just so satisfying that my whole family goes crazy for it. Trust me, once you try it, you’ll be reaching for this recipe again and again just like me. Cooking it feels like sharing a bit of sunshine and spice in your kitchen — I can’t recommend it enough!
Print
Santa Fe Chicken Salad with Quinoa Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: Southwestern
Description
A vibrant and flavorful Santa Fe Salad featuring seasoned grilled chicken, fresh vegetables, quinoa, black beans, and a zesty chipotle honey vinaigrette. This hearty salad combines smoky spices with creamy avocado and crunchy tortilla chips for a delicious and satisfying meal perfect for lunch or dinner.
Ingredients
Chicken and Seasoning
- 3 boneless, skinless chicken breasts
- 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
Salad Ingredients
- 6-8 cups romaine lettuce, chopped
- 1 cup black beans, cooked
- 1 cup corn kernels, thawed
- 1 red bell pepper, chopped
- 1 cup tomatoes, chopped
- 1 jalapeño, finely chopped
- 2 green onions, sliced
- ¼ cup cotija cheese (or feta/shredded cheddar)
- ¼ cup quinoa, cooked
- 1 avocado
- ⅓ cup tortilla chips, crushed
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 Chicken: Mix garlic powder, onion powder, smoked paprika, black pepper, salt, and chipotle powder in a small bowl. If chicken breasts are large, cut them in half for even cooking. Pat dry and rub chicken with seasoning mix. Heat olive oil in a cast iron skillet or large pan over medium heat. Cook chicken for 8-10 minutes per side until internal temperature reaches 165ºF. Set aside to rest.
- Cook Quinoa: Cook quinoa according to package instructions while the chicken cooks. Set aside once done.
- Prepare Vegetables and Guacamole: Chop romaine lettuce, tomatoes, red bell pepper, jalapeño, and green onions. In a medium bowl, mash the avocado with ½ tsp salt and 1 tbsp chopped cilantro to make a simple guacamole.
- Assemble Salad Base: In a large salad bowl, combine the chopped romaine, tomatoes, bell pepper, jalapeño, green onions, black beans, corn, and prepared guacamole. Toss gently to mix.
- Make Dressing: Combine lime juice, light olive oil, chipotle peppers in adobo, cilantro, dried oregano, salt, garlic clove, honey, water, and white vinegar in a blender or food processor. Pulse until well blended. Adjust water and honey as needed for desired consistency and sweetness.
- Combine and Serve: Cube the rested chicken breasts into bite-sized pieces. Pour half the chipotle honey vinaigrette over the salad, add cooked quinoa and cotija cheese, then toss everything together well. Serve topped with cubed chicken, crushed tortilla chips, and additional dressing as desired.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. To freshen leftovers, add some fresh romaine before serving.
Notes
- Any type of cooked beans can be used instead of black beans.
- Feta or shredded cheddar cheese can substitute for cotija cheese.
- If making ahead, keep the quinoa, cheese, and dressing separate until just before serving to maintain freshness.
- Leftover salad should be stored in an airtight container for up to 2 days. Adding fresh romaine can brighten it up.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 33g
- Cholesterol: 85mg
