Vibrant Santa Fe Salad
Savor the bold flavors of this Santa Fe Salad, a delightful mix of fresh veggies, chicken, and a tangy dressing. Perfect for a quick weeknight meal.
Ingredients
- 1 lb chicken breasts boneless and skinless
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/4 tsp chipotle powder
- 1 tsp avocado oil for cooking
- 6 cup romaine chopped
- 1 cup black beans cooked
- 1 cup corn kernels thawed
- 1 red bell pepper chopped
- 1 cup tomatoes chopped
- 1 jalapeño sliced
- 2 green onions sliced
- 1/4 cup cotija cheese crumbled
- 1/4 cup quinoa optional for added fiber
- 1 avocado mashed
- 1/3 cup tortilla chips crushed
- 1 1/2 limes juiced
- 1/3 cup light olive oil
- 2 Tbsp chipotle peppers in adobo finely chopped
- 1/4 cup cilantro chopped
- 1/4 tsp dried oregano
- 1/4 tsp salt
- 1 garlic clove minced
- 1 Tbsp honey
- 3 Tbsp water
- 4 Tbsp white vinegar
Instructions
- In a small bowl, combine garlic powder, onion powder, smoked paprika, black pepper, salt, and chipotle powder. Rub the chicken with the spice mix.
- Heat avocado oil in a skillet over medium heat. Cook the chicken for about 8-10 minutes per side until it is golden and reaches an internal temperature of 165ºF. Let it rest before slicing.
- Prepare the quinoa according to package directions. While it cooks, chop the tomatoes, romaine, bell pepper, and jalapeño. Mix the avocado with salt and cilantro in a bowl.
- In a blender, combine lime juice, olive oil, chipotle peppers, cilantro, oregano, salt, minced garlic, honey, water, and vinegar. Blend until smooth and set aside.
- In a large bowl, toss the romaine, chopped veggies, cooked quinoa, and cotija cheese. Drizzle half of the dressing over the salad, and mix well. Top with chicken and serve with tortilla chips.
Notes
This salad is not just colorful; it's a fantastic way to enjoy a variety of fresh vegetables and proteins in one dish. For best results, keep the dressing separate until serving.