Description
A vibrant and flavorful Santa Fe Salad featuring perfectly seasoned grilled chicken, fresh vegetables, black beans, quinoa, and a zesty chipotle honey vinaigrette. This hearty salad combines spicy, smoky, and tangy flavors for a satisfying and nutritious meal that’s quick and easy to prepare.
Ingredients
Scale
For the Chicken
- 3 boneless, skinless chicken breasts
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp black pepper
- ¼ tsp salt
- ¼ tsp chipotle powder
- 1 tsp olive oil
For the Salad
- 6-8 cups romaine lettuce, chopped
- 1 cup cooked black beans (any variety works)
- 1 cup corn kernels, thawed
- 1 red bell pepper, chopped
- 1 cup tomatoes, chopped
- 1 jalapeño, chopped
- 2 green onions, sliced
- ¼ cup cotija cheese (or feta/shredded cheddar)
- ¼ cup quinoa, cooked
- 1 avocado
- ⅓ cup tortilla chips, crushed
For the Chipotle Honey Vinaigrette
- 1½ limes, juiced
- ⅓ cup light olive oil
- 2 Tbsp chipotle peppers in adobo
- ¼ cup cilantro, chopped
- ¼ tsp dried oregano
- ¼ tsp salt
- 1 garlic clove
- 1 Tbsp honey (more if needed)
- 3 Tbsp water
- 4 Tbsp white vinegar
Instructions
- Season the Chicken: In a small bowl, combine garlic powder, onion powder, smoked paprika, black pepper, salt, and chipotle powder. If chicken breasts are large, cut them in half for even cooking. Pat chicken dry and rub with seasoning mix.
- Cook the Chicken: Heat olive oil in a cast iron or large skillet over medium heat. Cook chicken for 8-10 minutes per side or until internal temperature reaches 165ºF and fully cooked. Set aside to rest.
- Cook the Quinoa: Prepare quinoa according to package instructions while the chicken cooks.
- Prepare Salad Vegetables: Chop tomatoes, romaine lettuce, green onions, red bell pepper, and jalapeño. In a medium bowl, mash avocado with ½ tsp salt and 1 Tbsp chopped cilantro to make guacamole.
- Assemble Salad Base: In a large salad bowl, combine the romaine and chopped vegetables along with black beans and corn kernels.
- Make the Dressing: Add lime juice, light olive oil, chipotle peppers in adobo, cilantro, dried oregano, salt, garlic clove, honey, white vinegar, and water into a small blender or food processor. Pulse until well blended, adjusting water for desired consistency. Set aside.
- Combine Salad: Cube the rested chicken into bite-sized pieces. Pour half of the chipotle honey vinaigrette over the salad base, add quinoa, cotija cheese and gently toss to combine.
- Serve: Plate the salad, top with cubed chicken and tortilla chips for crunch. Add additional dressing if desired.
- Store Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 2 days. To refresh, add some fresh romaine before serving again.
Notes
- Any type of cooked beans will work well in this salad.
- If cotija cheese is unavailable, feta or shredded cheddar can be used as alternatives.
- If preparing in advance, keep quinoa, cheese, and dressing separate and add just before serving for best texture and flavor.
- Leftovers should be stored in an airtight container in the fridge and consumed within 2 days. Adding fresh romaine will freshen the salad.
Nutrition
- Serving Size: 1 salad serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 35 g
- Cholesterol: 70 mg
