Santa Fe Salad
Santa Fe Salad is flavorful, veggie loaded and colorful. Lots of textures and spice, perfect for an easy weeknight dinner.
Servings: 4
Equipment
- large skillet or frying pan
Ingredients
- 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 Santa Fe Salad
- 6-8 cup romaine
- 1 cup black beans, cooked *see notes
- 1 cup corn kernels thawed
- 1 red bell pepper
- 1 cup tomatoes, chopped
- 1 Jalapeño
- 2 green onions
- ¼ cup cotija cheese *see notes
- 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
- Mix all of the chicken seasoning together in a small bowl. If your chicken breasts are large, cut them in half so they cook evenly and quickly. Pat chicken dry and rub the breasts with the seasoning mix. Add oil to a cast iron or large skillet. Cook for 8- 10 minutes each side on medium heat or until internal temperature is 165º and they are cooked through. Set aside to rest.
- Start quinoa and cook according to package. While chicken/quinoa is cooking, chop tomatoes, romaine onions, bell pepper, jalapeño. Make guac. Mix mashed avocado in a medium bowl with 1/2 tsp salt, 1 Tbsp cilantro.
- Add romaine and chopped veggie ingredients to a large salad bowl.
- Make the chipotle honey vinaigrette. Add all the ingredients into a small blender or food processor, pulse until everything is well blended. Add water to the dressing, pulse again and set aside.
- Cube chicken into bite sized pieces. Pour half of the dressing over the salad, add quinoa, cheese and mix well. Serve, add cubed chicken and more dressing as needed. Store leftovers in an airtight container in the fridge for up to 2 days.
Notes
*any beans will work.
*feta or shredded cheddar will also work.
*if making ahead, leave quinoa, cheese and dressing off until just before serving.
*store leftovers in an airtight container for up to 2 days. Add a little fresh romaine to freshen up.
Nutrition
Serving: 1.5cup | Calories: 621kcal | Carbohydrates: 46g | Protein: 46g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.03g | Cholesterol: 117mg | Sodium: 809mg | Potassium: 1346mg | Fiber: 11g | Sugar: 11g | Vitamin A: 7594IU | Vitamin C: 62mg | Calcium: 146mg | Iron: 4mg