Description
Santa Fe Salad is a colorful, protein-packed dish with bold Southwest flavors, fresh vegetables, and zesty dressing.
Ingredients
Scale
- 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
- 6–8 cups romaine lettuce
- 1 cup black beans
- 1 cup corn kernels
- 1 red bell pepper
- 1 cup tomatoes
- 1 jalapeño
- 2 green onions
- ¼ cup cotija cheese
- ¼ cup quinoa
- 1 avocado
- ⅓ cup tortilla chips
- 1½ limes, juiced
- ⅓ cup olive oil
- 2 tbsp chipotle peppers in adobo
- ¼ cup cilantro
- ¼ tsp oregano
- ¼ tsp salt
- 1 garlic clove
- 1 tbsp honey
- 3 tbsp water
- 4 tbsp white vinegar
Instructions
- Mix spices and season chicken
- Cook chicken 8–10 minutes per side until done
- Cook quinoa according to package
- Chop all vegetables and prepare guacamole
- Blend dressing ingredients until smooth
- Combine salad ingredients in bowl
- Add dressing and toss
- Top with chicken and tortilla chips
Notes
- Any beans can be used
- Feta or cheddar can replace cotija
- Keep dressing separate if making ahead
- Store up to 2 days in fridge
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Southwest
Nutrition
- Serving Size: 1.5 cups
- Calories: 621
- Sugar: 11
- Sodium: 809
- Fat: 29
- Saturated Fat: 5
- Unsaturated Fat: 22
- Trans Fat: 0
- Carbohydrates: 46
- Fiber: 11
- Protein: 46
- Cholesterol: 117