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Santa Fe Chicken Salad Recipe
Santa Fe chicken salad is loaded with seasoned chicken, tender greens, veggies, and beans and tossed in a creamy cilantro dressing-- yum!
Prep Time
10 mins
Cook Time
10 mins
Total Time
17 mins
Servings: 4 salads
Calories: 497 kcal
Course:
Main Course , Salad , Dinner
Cuisine:
American
Ingredients
For the Chicken
- 1 tablespoon taco seasoning
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
For the Dressing
- 1 cup chopped fresh cilantro
- 1 clove garlic chopped
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice from 1 lime
- ¾ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- ½ cup sour cream
For the Salad
- 4 cups mixed salad greens
- 1 cup corn kernels fresh, frozen, or canned
- 1 cup black beans drained and rinsed
- 1 cup halved cherry tomatoes
- ½ cup finely chopped red onion
- ½ cup diced red bell pepper
- 1 avocado sliced
- Tortilla chips and cilantro optional, for garnish
Instructions
- Rub the taco seasoning evenly over both sides of the chicken breasts.
- Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes per side, or until they are cooked through and no longer pink in the center. Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.
- In a food processor, combine the cilantro, chopped garlic, olive oil, fresh lime juice, kosher salt, and red pepper flakes. Blend until the mixture becomes smooth and well combined. Add the sour cream and blend until all ingredients are fully incorporated.
- Place the salad greens in a large salad bowl. Incorporate the corn, black beans, cherry tomatoes, finely chopped red onion, and diced red bell pepper. Drizzle half of the dressing onto the salad and mix well.
- Portion the salad evenly onto four plates and generously drizzle with the cilantro dressing. Next, add the sliced chicken and avocado to each plate. Garnish with tortilla chips and a sprinkle of cilantro.
Cup of Yum
Notes
- Storage: Store the chicken, salad, and dressing in separate airtight containers in the refrigerator for up to 3 days. Assemble just before serving.
- Nutritional information does not include optional ingredients.
Nutrition Information
Serving
1salad
Calories
497kcal
(25%)
Carbohydrates
26g
(9%)
Protein
32g
(64%)
Fat
31g
(48%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
18g
Trans Fat
0.01g
Cholesterol
92mg
(31%)
Sodium
1009mg
(42%)
Potassium
1182mg
(34%)
Fiber
9g
(36%)
Sugar
6g
(12%)
Vitamin A
2114IU
(42%)
Vitamin C
55mg
(61%)
Calcium
84mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4salads
Amount Per Serving
Calories 497
% Daily Value*
| Serving | 1salad | |
| Calories | 497kcal | 25% |
| Carbohydrates | 26g | 9% |
| Protein | 32g | 64% |
| Fat | 31g | 48% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 92mg | 31% |
| Sodium | 1009mg | 42% |
| Potassium | 1182mg | 25% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 2114IU | 42% |
| Vitamin C | 55mg | 61% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.