5 from 15 votes
Santa Fe Salad (Southwest Chicken Salad)
Santa Fe Salad combines grilled chili-spiced chicken breast with romaine lettuce, grape tomatoes, avocado, fire-roasted corn, black beans, scallions, and cotija cheese. The salad is topped with crispy tortilla strips and served alongside a creamy Southwest dressing made from Greek yogurt, mayonnaise, lime juice, and spices, creating a balanced flavor with fresh, smoky, and tangy elements. This makes a satisfying main-dish salad with textural contrasts and bold seasoning.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
4
Calories:
416 kcal
Course:
Salad
Cuisine:
American
Ingredients
Salad
- 2 chicken breast large (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 can substute shredded Mexican blend or Monterey jack, or queso blanco
- 1 cup tortilla strips see notes, for salads
- oil for brushing grill
Southwest Salad Dressing
- ½ cup Greek yogurt plain, 2% fat
- 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.
Cup of Yum
Notes
- Tortilla strips can be store-bought or homemade by cutting small tortillas into strips, tossing with olive oil, and baking or air frying until golden.
- You can customize the salad by adding ingredients like fresh cilantro, black olives, bell peppers, jalapeños, or pickled onions.
- Toppings such as guacamole, sour cream, or salsa can enhance the salad.
- For the chicken, use a Mexican chicken marinade or substitute leftover cooked chicken such as rotisserie.
- Store leftover tortilla strips at room temperature in an airtight container for crispness.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 416
% 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.