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, creamy avocado, and crunchy tortilla chips for a satisfying and healthy meal perfect for lunch or dinner.
Ingredients
Scale
For the Chicken
- 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 Salad
- 6-8 cups romaine lettuce, chopped
- 1 cup black beans, cooked (any beans will work)
- 1 cup corn kernels, thawed
- 1 red bell pepper, chopped
- 1 cup tomatoes, chopped
- 1 jalapeño, chopped
- 2 green onions, sliced
- ¼ cup cotija cheese (or feta/shredded cheddar)
- 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
- Season the Chicken: In a small bowl, mix garlic powder, onion powder, smoked paprika, black pepper, salt, and chipotle powder. Pat chicken breasts dry and rub seasoning mix evenly over them. If breasts are large, cut in half for even cooking.
- Cook the Chicken: Heat 1 tsp olive oil in a cast iron skillet or large pan over medium heat. Cook chicken for 8-10 minutes each side until internal temperature reaches 165ºF and they are cooked through. Remove from heat and allow to rest.
- Prepare Quinoa: Cook quinoa according to package instructions while chicken cooks.
- Chop Vegetables: Dice tomatoes, red bell pepper, jalapeño, slice green onions, and chop romaine lettuce. Set aside in a large salad bowl.
- Make Guacamole: Mash avocado in a medium bowl with ½ tsp salt and 1 Tbsp chopped cilantro until creamy.
- Prepare Chipotle Honey Vinaigrette: 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. Blend until smooth. Add extra water to adjust consistency if needed and set aside.
- Assemble Salad: Add romaine and chopped vegetables to a large bowl. Pour half the vinaigrette over the salad and toss well. Add quinoa and cotija cheese, mixing gently.
- Serve: Cube the rested chicken and add on top of salad. Serve with remaining vinaigrette and sprinkle tortilla chips for crunch. Store leftovers in an airtight container in the fridge for up to 2 days.
Notes
- Any type of cooked beans can be used in place of black beans.
- Feta or shredded cheddar cheese are good alternatives to cotija cheese.
- If preparing the salad ahead of time, keep quinoa, cheese, and dressing separate until just before serving to maintain freshness.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Add fresh romaine before serving to refresh.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 8 g
- Protein: 32 g
- Cholesterol: 75 mg
