If you’re looking for a salad that’s bursting with bold flavors and wholesome ingredients, you’ve got to try this Santa Fe Chicken Salad Recipe. It’s that perfect mix of smoky, spicy, and fresh that just keeps you coming back for more. I absolutely love how the tender chicken pairs with the crunchy veggies and zesty chipotle honey vinaigrette — plus, it’s super satisfying and surprisingly easy to whip up. Trust me, once you try this, it’ll become a staple in your meal rotation.
Why You’ll Love This Recipe
- Flavor Explosion: The chipotle honey vinaigrette adds smoky heat balanced with a touch of sweetness that dances on your palate.
- Hearty & Healthy: Packed with lean chicken, fresh veggies, black beans, and quinoa for a well-rounded meal that fuels you.
- Simple Prep: With straightforward steps and easy-to-find ingredients, this recipe is a winner for busy weeknights or meal prep.
- Versatile & Customizable: You can easily swap out ingredients to fit your taste or dietary needs without losing that signature Santa Fe vibe.
Ingredients You’ll Need
The ingredients in this Santa Fe Chicken Salad Recipe work beautifully together to create layers of flavor and texture. I love how the smoky spices on the chicken complement the fresh crunch of the romaine and peppers, while the creamy avocado and cheese offer richness. When shopping, opt for fresh produce and quality chicken for the best results.
- Chicken breasts: Make sure they’re boneless and skinless to keep this salad lean and easy to eat.
- Romaine: Crisp and refreshing, it forms the perfect crunchy base.
- Black beans: Use cooked or canned beans—rinse them well to reduce sodium.
- Corn kernels: Frozen and thawed works just fine and adds a touch of sweetness.
- Red bell pepper: Adds vibrant color and a subtle sweetness.
- Tomatoes: Fresh and juicy, they brighten the salad.
- Jalapeño: Adds the perfect amount of kick; remove seeds if you prefer milder heat.
- Green onions: For a mild onion taste that wakes up the salad.
- Cotija cheese: I like this crumbly Mexican cheese, but feta or shredded cheddar work great too.
- Quinoa: A fantastic protein-packed addition that makes this salad filling.
- Avocado: Creamy and fresh—it’s my favorite part!
- Tortilla chips: For that irresistible crunch right before serving.
- Chipotle honey vinaigrette ingredients: Limes, chipotle peppers in adobo, olive oil, cilantro, oregano, salt, garlic, honey, water, and white vinegar – all come together for a smoky, tangy dressing with a hint of sweetness.
Variations
I love that this Santa Fe Chicken Salad Recipe is a bit like a blank canvas—you can really make it your own. Whether you want to adjust the heat level, swap veggies, or make it vegetarian, it’s easy to tweak without sacrificing any of that signature flavor.
- Veggie-Only Version: I sometimes skip the chicken and load up on extra black beans and grilled corn for a protein-packed vegetarian option that my family loves.
- Spicier Kick: Adding extra jalapeño or a pinch more chipotle powder on the chicken brings a good punch if you like it hot.
- Dairy-Free: Simply leave out the cotija cheese or substitute with diced avocado for creaminess and still get that satisfying richness.
- Grain Swap: If quinoa isn’t your thing, cooked brown rice or farro works beautifully to add chew and nutrients.
How to Make Santa Fe Chicken Salad Recipe
Step 1: Season and Cook the Chicken
First, mix all the seasonings—garlic powder, onion powder, smoked paprika, black pepper, salt, and chipotle powder—in a small bowl. If your chicken breasts are on the larger side, I like to cut them in half so they cook evenly and faster. Pat the chicken dry, then rub the seasoning mix all over each piece to get a nice coating. Heat the olive oil in a cast iron skillet or large pan on medium heat, then cook the chicken 8-10 minutes per side, or until it’s fully cooked through and hits 165ºF inside. Once done, let the chicken rest for a few minutes—this keeps it juicy and tender when you dice it later on.
Step 2: Prep Quinoa and Chop Veggies
While the chicken cooks, start your quinoa according to the package instructions. I appreciate how quinoa adds a nice texture and heartiness to this salad. Meanwhile, chop the romaine, tomatoes, red bell pepper, jalapeño (removing seeds if you want milder heat), and green onions. This part is fun because everything is fresh, and you can practically smell the vibrant colors coming together.
Step 3: Make the Guacamole
Mash the avocado in a medium bowl and mix in about half a teaspoon of salt and a tablespoon of chopped cilantro. I like this quick guac element because it adds creamy richness that balances the spices and freshness in the salad perfectly.
Step 4: Toss Together Salad Ingredients
Add the romaine and all the chopped veggies to a large salad bowl, then stir in the guacamole for that creamy, dreamy base. It’s like assembling the flavors before bringing in some bright acidity.
Step 5: Whip Up the Chipotle Honey Vinaigrette
This dressing is the star that ties it all together! Combine lime juice, light olive oil, chipotle peppers in adobo, cilantro, oregano, salt, garlic, honey, water, and white vinegar in a blender or food processor. Pulse until smooth, adding water little by little to get the perfect pourable consistency. This vinaigrette carries that smoky, sweet, tangy punch that keeps your taste buds wanting more.
Step 6: Assemble and Serve
Cube the rested chicken breasts into bite-sized pieces. Pour about half of the dressing over the salad and toss well along with the quinoa and cheese. Give it a thorough mix so every bite has some of that dressing love. When you’re ready to serve, top with the cubed chicken and some extra dressing if you’d like. Don’t forget to crush some tortilla chips over the top for that addictive crunch!
Pro Tips for Making Santa Fe Chicken Salad Recipe
- Even Cooking: Cutting larger chicken breasts in half ensures they cook through evenly and stay juicy without drying out.
- Freshness Balance: Adding the avocado mashed with salt and cilantro before tossing helps prevent browning and blends flavors nicely.
- Dressing Control: Start with half the dressing and add more as needed—this avoids overdressing, keeping your salad crisp and fresh.
- Tortilla Chip Crunch: Add chips just before serving to maintain their crunch and prevent sogginess.
How to Serve Santa Fe Chicken Salad Recipe
Garnishes
I love topping mine with a sprinkle of crushed tortilla chips for crunch and a little extra cotija cheese that melts slightly against the warm chicken. A few sprigs of fresh cilantro or a lime wedge on the side also brighten and personalize the dish beautifully.
Side Dishes
This salad stands on its own, but when I serve it alongside some warm cornbread or a plate of baked sweet potato fries, it really elevates the meal. A side of black bean soup would also complement these flavors perfectly if you want to make it heartier.
Creative Ways to Present
I’ve actually used this salad as a filling for lettuce wraps for a fun appetizer twist at parties. Another favorite is building it into colorful mason jar salads for an on-the-go lunch that looks as good as it tastes. Presentation is so simple but adds a ‘wow’ factor!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to two days. To keep things fresh, I leave the tortilla chips and cheese off until just before serving leftover portions. Adding a little fresh romaine to the leftovers helps brighten the dish when you reheat or eat it cold.
Freezing
Freezing this salad isn’t ideal because the fresh veggies and avocado don’t hold their texture well after thawing. Instead, I freeze any extra cooked chicken and quinoa separately if needed and then reassemble the salad fresh later.
Reheating
When reheating leftovers, I warm the chicken and quinoa gently in the microwave or on the stovetop. The salad components are best enjoyed cold or at room temperature, so I add fresh romaine and other salad ingredients right before serving to keep that crispness and contrast.
FAQs
-
Can I make this Santa Fe Chicken Salad Recipe ahead of time?
Absolutely! To keep everything fresh, prep most of the ingredients like the chicken, quinoa, and veggies ahead, but wait to add the cheese, quinoa, and dressing until just before serving. This prevents sogginess and preserves flavor.
-
What can I substitute for cotija cheese in the salad?
If you can’t find cotija, feta or shredded cheddar cheese are great alternatives that offer a similar salty, tangy flavor. If you want dairy-free, just omit cheese or add more avocado.
-
How spicy is this Santa Fe Chicken Salad recipe?
It has a pleasant smoky heat from the chipotle powder and jalapeño, but nothing too overwhelming. You can always adjust the heat by removing jalapeño seeds or reducing chipotle powder according to your preference.
-
Can I use canned beans instead of cooked beans?
Yes, canned black beans work perfectly! Just be sure to rinse them thoroughly to remove excess salt and any canned flavor for a cleaner taste.
Final Thoughts
This Santa Fe Chicken Salad Recipe has been such a hit in my kitchen — it’s vibrant, full of flavor, and filling without being heavy. I love recommending it to friends because it’s accessible yet feels special enough for company. Once you try it, you’ll find why my family goes crazy over it and why it’s such a versatile and dependable recipe for any season or occasion. So, go ahead and give it a whirl — I promise you won’t regret it!
Print
Santa Fe Chicken Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Gluten Free
Description
This vibrant Santa Fe Salad features perfectly seasoned and pan-seared chicken breasts served over a fresh romaine base loaded with black beans, corn, bell pepper, tomatoes, jalapeño, and green onions. Topped with creamy avocado, cotija cheese, quinoa, and crunchy tortilla chips, the dish is finished with a zesty chipotle honey vinaigrette that adds smoky sweetness. A colorful and satisfying meal perfect for a nutritious lunch or dinner.
Ingredients
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
- 6-8 cups romaine lettuce, chopped
- 1 cup cooked black beans
- 1 cup corn kernels, thawed
- 1 red bell pepper, chopped
- 1 cup tomatoes, chopped
- 1 jalapeño, seeded and chopped
- 2 green onions, sliced
- ¼ cup cotija cheese (or feta/shredded cheddar)
- ¼ cup quinoa, cooked
- 1 avocado
- ⅓ cup tortilla chips, crushed
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. Pat the chicken breasts dry, and rub evenly with the seasoning mix.
- Cook the chicken: Heat olive oil in a cast iron skillet or large pan over medium heat. If breasts are large, cut in half to ensure even cooking. Cook chicken for 8-10 minutes per side or until the internal temperature reaches 165°F (75°C). Remove from heat and set aside to rest.
- Cook quinoa: Prepare quinoa according to package instructions while chicken cooks.
- Prepare salad ingredients: Chop romaine lettuce, tomatoes, red bell pepper, jalapeño, and green onions. In a medium bowl, mash the avocado with ½ tsp salt and 1 tbsp chopped cilantro to make a quick guacamole.
- Assemble base salad: In a large salad bowl, combine chopped romaine, tomatoes, bell pepper, jalapeño, green onions, black beans, corn, and mashed avocado. Toss gently.
- Make chipotle honey vinaigrette: In a small blender or food processor, combine lime juice, light olive oil, chipotle peppers in adobo, cilantro, dried oregano, salt, garlic clove, honey, white vinegar, and water. Pulse until smooth. Adjust sweetness by adding more honey if needed. Set dressing aside.
- Combine salad and dressing: Pour half of the chipotle honey vinaigrette over the salad. Add cooked quinoa and cotija cheese, then toss to combine evenly.
- Serve: Cube the cooked chicken and add on top of the salad. Offer remaining vinaigrette on the side for additional dressing as desired. Sprinkle crushed tortilla chips over the salad just before serving for crunch.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. To refresh leftovers, add a little fresh romaine lettuce before serving.
Notes
- Any cooked beans can be used in place of black beans.
- Feta or shredded cheddar cheese are good alternatives to cotija.
- If preparing ahead, keep quinoa, cheese, and dressing separate until just before serving to maintain freshness.
- Leftovers stored in an airtight container stay good for up to 2 days. Adding fresh romaine before serving helps freshen the salad.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 9 g
- Protein: 32 g
- Cholesterol: 75 mg
