Santa Fe Salad (Southwest Chicken Salad)
User Reviews
5.0
15 reviews
Excellent
Santa Fe Salad (Southwest Chicken Salad)
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With its bold flavors and fresh ingredients, this healthy Santa Fe Salad will transport your taste buds to the Southwest.
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Ingredients
Salad
- 2 large chicken breasts (8 oz each)
- 1 teaspoon chili powder
- ¼ teaspoon kosher salt
- 4 cups romaine lettuce
- 1 cup grape tomatoes halved
- 1 avocado sliced
- 1 cup corn I use frozen fire roasted corn
- ½ cup black beans drained and rinsed
- 4 scallions sliced
- ¼ cup cotija cheese or queso blanco can substute shredded Mexican blend or Monterey jack
- 1 cup tortilla strips for salads (see notes)
- Oil for brushing grill
Southwest Salad Dressing
- ½ cup plain 2% Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- ¼ teaspoon chili powder
- ¼ teaspoon cumin
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ½ teaspoon honey or agave
- 1-2 tablespoons water
Instructions
- Sprinkle the chili powder and salt evenly over the chicken breasts, patting it in so that it adheres. Heat a grill or grill pan over medium high heat. Brush with oil. Grill the chicken, about 4-5 minutes on each side, until cooked through to an internal temperature of 165°F. Remove from grill and let chicken rest for several minutes.
- To make the salad, mix the yogurt, mayonnaise, lime juice, chili powder, cumin, onion powder, garlic, powder, salt, honey, and water together in a medium bowl until smooth. Add more water as needed to thin the dressing out to the desired consistency.
- Arrange the lettuce, tomatoes, avocado, corn, black beans, scallions, and cheese in a large serving bowl. Slice the chicken and arrange the slices on top. Garnish with tortilla strips, if desired. Serve with Southwest dressing on the side.
Notes
- You can buy tortilla strips for salads from the grocery store or make your own. To make your own:
- tortilla strips for salads
- You can customize this salad to your liking. Try using other ingredients like fresh cilantro, black olives, bell pepper, jalapeños or pickled onions. You can top your salad with a dollop of guacamole, sour cream or salsa.
- guacamole
- You can also use my Mexican chicken marinade to make the chicken for this dish.
- Mexican chicken marinade
- You can also use leftover cooked chicken you may have in your fridge, like rotisserie chicken.
- Cut 4 small corn or flour tortillas into thin (¼-inch) strips.
- Toss the strips with 1 tablespoon olive oil on a baking sheet.
- Bake in the oven at 400°F 8-10 minutes until golden. Alternatively, you can cook them in the air fryer at 360°F for 6-8 minutes, tossing them halfway through. Sprinkle tortilla strips with a pinch of salt.
- Store leftover strips in an airtight container or plastic bag at room temperature
Nutrition Information
Show Details
Calories
416kcal
(21%)
Carbohydrates
27g
(9%)
Protein
33g
(66%)
Fat
21g
(32%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
Monounsaturated Fat
8g
Trans Fat
0.03g
Cholesterol
85mg
(28%)
Sodium
715mg
(30%)
Potassium
1081mg
(31%)
Fiber
8g
(32%)
Sugar
6g
(12%)
Vitamin A
4982IU
(100%)
Vitamin C
19mg
(21%)
Calcium
133mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Calories | 416kcal | 21% |
| Carbohydrates | 27g | 9% |
| Protein | 33g | 66% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 85mg | 28% |
| Sodium | 715mg | 30% |
| Potassium | 1081mg | 23% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 4982IU | 100% |
| Vitamin C | 19mg | 21% |
| Calcium | 133mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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