Zesty Summer Santa Fe Chicken Salad ☀️
This Zesty Summer Santa Fe Chicken Salad is a vibrant and flavorful dish, perfect for a healthy and satisfying meal. Featuring seasoned grilled chicken, a creamy Southwest dressing, and a colorful array of fresh vegetables and grains, it's a delicious way to enjoy summer flavors.
Equipment
- Grill or Pan
- Blender or Food Processor
- Large mixing bowl
Ingredients
Southwest Chicken
- 3 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon Cajun seasoning
- 1 teaspoon olive oil
Creamy Southwest Dressing
- 1/4 cup light olive oil
- 3/4 cup plain Greek yogurt
- 1 tablespoon fresh lime juice
- 1 to 2 chipotle peppers in adobo sauce adjust to your spice preference
- 1/4 cup fresh cilantro
- 1 garlic clove
- 2 tablespoons white vinegar
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano
Salad Base
- 6 to 8 cups chopped romaine lettuce
- 1 cup black beans drained and rinsed
- 1 cup corn kernels fresh, thawed frozen, or canned
- 1 red bell pepper diced
- 1 cup cherry tomatoes halved
- 1/2 cup cooked quinoa
- 1 ripe avocado sliced or cubed
- 1 to 2 green onions thinly sliced
- 1 small jalapeño thinly sliced (optional, for extra kick)
- 1/4 cup crumbled Cotija cheese or feta cheese
- 1/3 cup crushed tortilla chips for topping
Instructions
- Prep the Chicken: Pat your chicken breasts dry with a paper towel. In a small bowl, mix together the garlic powder, onion powder, smoked paprika, salt, black pepper, and Cajun seasoning. Rub the chicken with olive oil, then coat both sides evenly with this delicious spice blend.
- Cook the Chicken: Grill or pan-sear the seasoned chicken over medium heat for about 6-7 minutes per side, or until the internal temperature reaches 165°F. For a hands-off option, you can bake it at 400°F for 20-25 minutes. Once cooked, let the chicken rest for 5 minutes to lock in the juices, then slice it into strips or bite-sized pieces.
- Whip up the Dressing: Grab your blender or food processor. Add all the dressing ingredients: light olive oil, plain Greek yogurt, fresh lime juice, chipotle peppers in adobo, fresh cilantro, garlic clove, white vinegar, honey, salt, and dried oregano. Blend until it's wonderfully smooth and creamy. Taste and adjust seasonings as needed – perhaps a little more honey for sweetness or lime for tang!
- Assemble Your Salad: Find a large mixing bowl or a beautiful serving platter. Lay down your crisp chopped romaine lettuce, then artfully arrange the black beans, corn, diced red bell pepper, halved cherry tomatoes, cooked quinoa, sliced avocado, thinly sliced green onions, and the optional jalapeño for a little kick.
- Finish & Serve: Top your vibrant salad with the perfectly cooked chicken slices and crumbled Cotija cheese. Drizzle generously with your creamy Southwest dressing. Finish with a sprinkle of crushed tortilla chips for that irresistible crunch and texture! Give everything a gentle toss and enjoy your fresh, healthy, and satisfying meal immediately.
Notes
Nutrition Information per serving: Calories: 770 kcal, Total Carbs: 75g, Net Carbs: 46g, Fats: 34g, Protein: 54g. Feel free to adjust ingredients to suit your dietary needs.
