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
Scale
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
