Santa Fe Salad (Southwest Chicken Salad)

Overhead shot of santa fe salad in a white bowl with a small bowl of dressing on gray board.

5 from 5 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 Time20

Cook Time10

Total Time30

Course: Salad

Cuisine: American, Southwest

Diet: Low Calorie, Low Fat

Servings:

Calories: 416kcal

Author: Dr. Sonali Ruder

Equipment

Grill pan

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:

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

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.

You can also use my Mexican chicken marinade to make the chicken for this dish.

You can also use leftover cooked chicken you may have in your fridge, like rotisserie chicken.

Nutrition