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
Scale
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
