Santa Fe Chicken Salad Bowl (Print-Friendly Version)
Colorful Santa Fe chicken salad with quinoa, beans, veggies, and chipotle honey vinaigrette. Easy and vibrant meal.
# Ingredients:
→ Chicken & Seasoning
01 -
3 boneless, skinless chicken breasts
02 -
1/2 tsp garlic powder
03 -
1/2 tsp onion powder
04 -
1/2 tsp smoked paprika
05 -
1/4 tsp black pepper
06 -
1/4 tsp salt
07 -
1/4 tsp chipotle powder
08 -
1 tsp olive oil
→ Santa Fe Salad
09 -
6-8 cups romaine lettuce, chopped
10 -
1 cup cooked black beans
11 -
1 cup thawed corn kernels
12 -
1 red bell pepper, chopped
13 -
1 cup tomatoes, chopped
14 -
1 jalapeño, chopped
15 -
2 green onions, chopped
16 -
1/4 cup crumbled cotija cheese
17 -
1/4 cup cooked quinoa
18 -
1 avocado, mashed
19 -
1/3 cup tortilla chips, crumbled
→ Chipotle Honey Vinaigrette
20 -
1 1/2 limes, juiced
21 -
1/3 cup light olive oil
22 -
2 tbsp chipotle peppers in adobo
23 -
1/4 cup chopped cilantro
24 -
1/4 tsp dried oregano
25 -
1/4 tsp salt
26 -
1 garlic clove
27 -
1 tbsp honey
28 -
3 tbsp water
29 -
4 tbsp white vinegar
# Steps:
01 -
Mix all chicken seasoning ingredients in a bowl. Pat chicken breasts dry, rub with seasoning mix, and cook in a large skillet with olive oil for 8-10 minutes per side over medium heat until internal temperature reaches 165ºF. Set aside to rest.
02 -
Cook quinoa according to package instructions.
03 -
While chicken and quinoa are cooking, chop romaine, tomatoes, bell pepper, jalapeño, and green onions. Set aside.
04 -
Mash avocado in a medium bowl, add 1/2 tsp salt and 1 tbsp cilantro. Mix well.
05 -
In a large salad bowl, combine romaine, chopped vegetables, and guacamole.
06 -
Blend all vinaigrette ingredients in a small blender or food processor until smooth. Add water for desired consistency and pulse again.
07 -
Pour half of the vinaigrette over the salad. Add cooked quinoa, cotija cheese, and mix well.
08 -
Cube cooked chicken and place on top of the salad. Drizzle additional vinaigrette as needed. Serve immediately.
09 -
Store leftovers in an airtight container in the refrigerator for up to 2 days.
# Notes:
01 -
If preparing ahead, leave out quinoa, cheese, and dressing until just before serving.
02 -
Add fresh romaine to leftovers to refresh the salad.