Description
This Santa Fe Salad recipe is a delightful mix of Southwest-inspired flavors, featuring tender chicken strips, crisp romaine lettuce, creamy avocado, sweet corn, juicy tomatoes, and fresh cilantro. Topped with crunchy tortilla strips and drizzled with a zesty Santa Fe sauce dressing, this salad is a vibrant and satisfying meal that comes together in less than 30 minutes.
Ingredients
For the Salad:
- 2 boneless skinless chicken breasts (about 1 pound)
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 tablespoon olive oil
- 6 cups chopped romaine lettuce
- 1 avocado, diced
- 1 cup canned corn, drained
- 1 cup diced roma tomatoes
- ⅓ cup chopped cilantro
- Tortilla strips
For the Santa Fe Dressing:
- ½ cup mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon water, or more if needed
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- ½ teaspoon onion powder
- Salt & pepper, to taste
Instructions
- Slice the Chicken: Slice the chicken breasts in half horizontally to make 4 thin chicken cutlets.
- Season the Chicken: In a small bowl, mix 2 teaspoons chili powder and 2 teaspoons cumin. Season both sides of the chicken breasts with this mixture.
- Cook the Chicken: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook the chicken for 5-6 minutes on each side until fully cooked. Rest for 10 minutes, then slice into strips.
- Prepare the Dressing: In a bowl, combine all the dressing ingredients, adjusting the water for desired consistency.
- Assemble the Salad: In a large bowl, combine all salad ingredients (except tortilla strips). Drizzle with dressing, toss to combine.
- Serve: Top the salad with tortilla strips. Optionally, add more lime juice and black pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Mixing, Sautéing
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 4g
- Sodium: 319mg
- Fat: 36.7g
- Saturated Fat: 5.6g
- Carbohydrates: 29.8g
- Fiber: 4.3g
- Protein: 17.4g
- Cholesterol: 55mg
