Santa Fe Chicken Salad

Savor the bold, Southwest-inspired flavors of Santa Fe Chicken Salad—a colorful, nutrient-packed meal that's as satisfying as it is easy to make. Juicy, spice-rubbed grilled chicken breasts take center stage, paired with a vibrant medley of crisp romaine lettuce, cherry tomatoes, black beans, sweet corn, and creamy avocado. Topped with crunchy tortilla strips and a sprinkle of shredded cheddar cheese, this salad gets an extra flavor boost from a tangy, homemade cilantro-lime dressing. Perfect for a quick weeknight dinner or meal prep, this hearty salad is a fiesta in a bowl, balancing smoky, zesty, and fresh ingredients in every bite. Ready in just 35 minutes, it's the ultimate combination of health and indulgence!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 1 teaspoon Chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 6 cups Romaine lettuce, chopped
• 1 cup Cherry tomatoes, halved
• 1 cup Black beans, drained and rinsed
• 1 cup Corn kernels, fresh, canned, or frozen (thawed)
• 1 medium Red bell pepper, diced
• 1 large Avocado, diced
• 3 tablespoons Cilantro, chopped
• 0.5 cup Shredded cheddar cheese
• 0.5 cup Tortilla strips or crushed tortilla chips
• 2 tablespoons Lime juice, freshly squeezed
• 3 tablespoons Sour cream or Greek yogurt
• 2 tablespoons Mayonnaise
• 1 tablespoon Cilantro, finely chopped (for dressing)
• 1 clove Garlic, minced
• 0.25 teaspoon Salt (for dressing)
• 0.25 teaspoon Black pepper (for dressing)
• 1 tablespoon Water

Directions

Step 1

Prepare the chicken: In a small bowl, combine chili powder, cumin, paprika, salt, and black pepper. Rub the seasoning mix onto both sides of the chicken breasts.

Step 2

Heat a grill pan or skillet over medium-high heat and add 2 tablespoons of olive oil. Cook the chicken breasts for 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F/74°C). Remove from heat and let rest for 5 minutes before slicing into thin strips.

Step 3

Prepare the cilantro-lime dressing: In a small bowl, whisk together sour cream or Greek yogurt, mayonnaise, lime juice, chopped cilantro, garlic, salt, black pepper, and water until smooth. Adjust seasoning to taste and set aside.

Step 4

Assemble the salad: In a large serving bowl, combine the chopped romaine lettuce, cherry tomatoes, black beans, corn, diced red bell pepper, and diced avocado.

Step 5

Add the sliced grilled chicken on top of the salad, followed by shredded cheddar cheese and tortilla strips or crushed tortilla chips.

Step 6

Drizzle the cilantro-lime dressing over the salad and garnish with additional chopped cilantro if desired. Serve immediately and enjoy!

Nutrition Facts

Serving size	(2095.9g)

Amount per serving	% Daily Value*
Calories	2426.2

Total Fat 132.2g	0%
Saturated Fat 33.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 412.9mg	0%
Sodium 3914.1mg	0%
Total Carbohydrate 165.1g	0%
Dietary Fiber 53.8g	0%
Total Sugars 30.7g
Protein 162.0g	0%

Vitamin D 3.5IU	0%
Calcium 896.1mg	0%
Iron 17.6mg	0%
Potassium 5269.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.6%

Protein: 25.9%

Carbs: 26.4%