Description
This vibrant Santa Fe Salad combines perfectly seasoned grilled chicken with fresh vegetables, black beans, quinoa, and a zesty chipotle honey vinaigrette. It’s a wholesome, protein-packed salad that offers a delightful blend of smoky, sweet, and spicy flavors, making it a perfect lunch or light dinner option.
Ingredients
Scale
Chicken Seasoning and 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
Salad Ingredients
- 6-8 cups romaine lettuce
- 1 cup cooked black beans (any beans will work)
- 1 cup corn kernels, thawed
- 1 red bell pepper
- 1 cup chopped tomatoes
- 1 jalapeño
- 2 green onions
- ¼ cup cotija cheese (feta or shredded cheddar can substitute)
- ¼ cup quinoa
- 1 avocado
- ⅓ cup tortilla chips
Chipotle Honey Vinaigrette
- 1½ limes, juiced
- ⅓ cup light olive oil
- 2 Tbsp chipotle peppers in adobo
- ¼ cup cilantro
- ¼ tsp dried oregano
- ¼ tsp salt
- 1 garlic clove
- 1 Tbsp honey (more as needed)
- 3 Tbsp water
- 4 Tbsp white vinegar
Instructions
- Prepare the Chicken Seasoning and Cook Chicken: In a small bowl, mix garlic powder, onion powder, smoked paprika, black pepper, salt, and chipotle powder. If chicken breasts are large, cut in half for even cooking. Pat dry and rub seasoning mix over the chicken. Heat olive oil in a cast iron or large skillet over medium heat and cook chicken for 8-10 minutes per side until internal temperature reaches 165ºF. Set aside to rest.
- Cook Quinoa and Prepare Vegetables: Cook quinoa according to package instructions. While cooking, 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 romaine lettuce and chopped vegetables along with black beans and corn kernels.
- Make Chipotle Honey Vinaigrette: Combine lime juice, light olive oil, chipotle peppers in adobo, cilantro, dried oregano, salt, garlic clove, honey, and white vinegar in a small blender or food processor. Pulse until smooth, then add water and pulse again. Set aside.
- Combine Salad: Cube the rested chicken into bite-sized pieces. Pour half of the dressing over the salad bowl and toss with quinoa and cotija cheese. Mix well.
- Serve and Garnish: Serve the salad topped with cubed chicken and additional dressing as desired. Sprinkle with tortilla chips for crunch.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. To refresh, add fresh romaine before serving. Keep quinoa, cheese, and dressing separate when storing if preparing ahead.
Notes
- Any variety of cooked beans can be used instead of black beans.
- Feta or shredded cheddar cheese can substitute for cotija cheese.
- If making ahead, keep quinoa, cheese, and dressing separate until just before serving to maintain freshness.
- Leftovers can be stored in an airtight container for up to 2 days. Add fresh romaine before serving to refresh the salad.
Nutrition
- Serving Size: 1 salad serving (approximately 1/4 of recipe)
- Calories: 450
- Sugar: 7g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 75mg
