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Santa Fe Salad is my go-to when I want a fresh, bold, and satisfying dinner with lots of veggies and spice. It always delivers a beautiful mix of colors and textures, and everyone at my table finds something to love about this bowl. Between the juicy chicken, creamy avocado, crunchy veggies, and a tangy chipotle honey dressing, this salad is as exciting as it is nourishing.
I made this first for a friend’s birthday picnic and we were all amazed by how quickly it disappeared. It is now a staple in my weeknight rotation whenever I need something quick but impressive.
Ingredients
- Chicken breasts: boneless and skinless provide hearty lean protein pick ones that are uniform in thickness for even cooking
- Garlic powder, onion powder, smoked paprika, black pepper, salt, chipotle powder: create a bold smoky spice blend for the chicken use the best spices you have
- Olive oil: ensures the chicken gets a perfect sear a fruity olive oil adds extra flavor
- Romaine: adds crispness and stands up well to bold toppings choose fresh hearts with dark green leaves
- Black beans: bring fiber and earthiness for best texture rinse them well before using
- Corn kernels: add sweetness use thawed frozen if fresh is not on hand
- Red bell pepper: offers crunch and color pick firm shiny peppers
- Tomatoes, chopped: bring juiciness and brightness choose ripe but not mushy
- Jalapeño: gives a punch of heat use seeds for extra spice
- Green onions: add mild onion flavor and fresh notes
- Cotija cheese: offers salty savoriness feta or cheddar work in a pinch
- Quinoa: brings a nutty grain that makes the salad more substantial rinse well before cooking
- Avocado: mashes into creamy guacamole look for ones that yield slightly to the touch
- Tortilla chips: add crunch use your favorite sturdy variety
- For the chipotle honey vinaigrette: lime juice gives tang olive oil for richness chipotle peppers in adobo bring smoke and heat cilantro and dried oregano for herbal depth honey for a touch of sweetness garlic clove for zing water and white vinegar to balance flavors
Step-by-Step Instructions
- Season the Chicken:
- Mix garlic powder onion powder smoked paprika chipotle powder black pepper and salt in a small bowl. Pat chicken breasts dry then rub both sides with the seasoning for an even flavorful crust.
- Cook the Chicken:
- Heat olive oil in a cast iron or large skillet on medium. Add chicken and cook about ten minutes per side until golden and cooked through to 165 degrees inside. Let rest a few minutes to stay juicy.
- Cook the Quinoa:
- Follow package directions with plenty of water and a pinch of salt. Fluff it with a fork and let cool while you prep the veggies.
- Chop and Prep the Veggies:
- Roughly chop romaine tomatoes and red bell pepper. Slice green onions and jalapeño thin. Make an easy guac by mashing avocado with salt and cilantro until creamy and bright.
- Assemble the Salad Base:
- In a large salad bowl combine romaine black beans corn red bell pepper tomato jalapeño and green onion so every scoop has a bit of everything.
- Blend the Dressing:
- Combine lime juice light olive oil chipotle peppers in adobo cilantro dried oregano salt garlic honey water and white vinegar in a small blender. Pulse until fully combined and smooth.
- Build and Toss:
- Cut chicken into bite sized pieces. Add quinoa and crumbled cotija to the salad. Pour over about half the dressing and toss thoroughly so it coats each ingredient.
- Serve and Finish:
- Top with cubed chicken and tortilla chips. Drizzle on the remaining dressing or serve it on the side. Enjoy immediately for the best crunch.
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I always look forward to the smoky bite the chipotle vinaigrette gives this salad. One summer we made this after a long hike and it became our must-bring dish for every outdoor get together since.
Storage Tips
Keep leftovers in an airtight container in the fridge for up to two days. To keep things crisp store dressing chips and cheese separately and just toss together before eating. A handful of fresh romaine added in can help revive the texture.
Ingredient Substitutions
Use any beans you like pinto and kidney beans are delicious swaps. Feta or a sprinkle of shredded cheddar is an easy cotija replacement. If you’d like a vegetarian version simply skip the chicken and double up on quinoa and beans.
Serving Suggestions
This salad is wonderful as a lunch or a main dish for dinner. For a lighter meal serve it as a side with grilled fish or roasted sweet potatoes. Sometimes I set up a salad bar so everyone can layer on their favorite toppings.
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A Bite of Santa Fe
This salad is inspired by flavors traditional to the Southwest bold peppers smoky spice fresh herbs and lime. While not exactly from the city of Santa Fe itself it echoes the region’s love of bright bold flavors and communal meals.
Recipe FAQs
- → What kind of chicken works best?
Boneless, skinless chicken breasts are ideal; cut large ones in half for even cooking and season generously for extra flavor.
- → Can I substitute the beans or cheese?
Absolutely! Use any beans you prefer, like pinto or kidney, and swap cotija with feta or shredded cheddar as desired.
- → How can I make it vegetarian?
Omit the chicken and add more beans or grilled veggies for a protein boost while keeping all other ingredients the same.
- → Any tips for meal prep?
Keep quinoa, cheese, and vinaigrette separate until serving, then toss everything for maximum freshness and crunch.
- → What adds heat to this bowl?
Chipotle powder and jalapeño provide a kick; adjust these to taste for more or less spice as you like.
- → How should leftovers be stored?
Store in an airtight container in the fridge up to 2 days. Add a bit of fresh romaine before serving again for crispness.