5.0 from 15 votes
Santa Fe Salad (Southwest Chicken Salad)
With its bold flavors and fresh ingredients, this healthy Santa Fe Salad will transport your taste buds to the Southwest.
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Calories: 416 kcal
Course:
Salad
Cuisine:
American
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.
Cup of Yum
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
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
% 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.