Santa Fe Grilled Chicken Salad
User Reviews
5.0
9 reviews
Excellent
Santa Fe Grilled Chicken Salad
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Better than the original, this copycat Santa Fe Salad with Grilled Chicken is the perfect Southwest Salad. Loaded with grilled chicken, cherry tomatoes, black beans, and avocado, it gets drizzled in homemade Santa Few Dressing and topped with a sprinkle of tortilla chips. You’ll be eating this all summer long!
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Ingredients
- 2 skinless boneless chicken breasts
- 1 tbsp taco seasoning
- 1/2 tbsp olive oil
- 4 cups arugula or baby spinach
- 4 green onions sliced
- 1 cup mixed cherry tomatoes halved
- 1/2 cup black beans rinsed and drained
- 1 avocado diced
- 1 cup corn tortilla chips crushed
Santa Fe Dressing:
- 3 tbsp extra virgin olive oil
- 2 limes juiced
- 1 tbsp honey
- 1 garlic clove minced
- kosher salt and pepper to taste
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Instructions
- Rub your chicken breast with the taco seasoning and 1/2 tablespoon of olive oil.
- Preheat a grill pan or an outdoor grill over medium-high heat. Grill the chicken until nicely charred and the internal temperature reads 165F. About 4-5 minutes per side.
- Meanwhile, place all the remaining ingredients for the salad into a large bowl.
- In a small jar, add the dressing ingredients, and shake well to emulsify.
- Once the chicken is done cooking, allow it to rest then chop it and add it to the salad bowl.
- Drizzle the dressing all over the salad and toss to combine.
Notes
- Additions: We love to toss in corn or fresh cilantro if we have some on hand. They pair perfectly with the other southwest flavors of this Santa Fe Salad. Also, a sprinkle of cheese on top is so tasty. We recommend shredded Mexican cheese or cheddar.
- Like a little heat? You can add extra chili powder to the chicken seasoning before grilling, or add sliced fresh jalapeños to the salad. You can also drizzle some spicy salsa over the top!
- This salad is perfect for meal prep! Prepare all of the ingredients and portion the salad into 4 individual containers, with 4 small pots of salad dressing stored separately, and the tortilla chips stored in 4 ziplock bags in the pantry. This is such a tasty grab-and-go recipe!
- Store any leftover salad in an airtight container for up to 3 days. If it’s possible, store the salad dressing separately from the rest of the salad to preserve the greens a little longer.
Nutrition Information
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Serving
1serving
Calories
461kcal
(23%)
Carbohydrates
40g
(13%)
Protein
18g
(36%)
Fat
27g
(42%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
6g
Monounsaturated Fat
16g
Trans Fat
0.03g
Cholesterol
36mg
(12%)
Sodium
808mg
(34%)
Potassium
810mg
(23%)
Fiber
9g
(36%)
Sugar
7g
(14%)
Vitamin A
944IU
(19%)
Vitamin C
30mg
(33%)
Calcium
103mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 461kcal | 23% |
| Carbohydrates | 40g | 13% |
| Protein | 18g | 36% |
| Fat | 27g | 42% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 36mg | 12% |
| Sodium | 808mg | 34% |
| Potassium | 810mg | 17% |
| Fiber | 9g | 36% |
| Sugar | 7g | 14% |
| Vitamin A | 944IU | 19% |
| Vitamin C | 30mg | 33% |
| Calcium | 103mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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