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Santa Fe Salad
Benchi

Santa Fe Salad

Santa Fe Salad is a flavorful, veggie loaded salad. Lots of textures and spice, perfect for an easy weeknight dinner. This salad is loaded to the max! Tons of vegetables, flavors, textures that work wonderful together
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad, Sauces & Dressings
Cuisine: Mexican
Calories: 621
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 lb chicken breasts (boneless/skinless)
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp smoked paprika
  • ¼ tsp black pepper
  • ¼ tsp salt
  • ¼ tsp chipotle powder
  • 1 tsp olive oil
  • 6-8 cup romaine
  • 1 cup black beans, cooked (*see notes)
  • 1 cup corn kernels (thawed)
  • 1 red bell pepper
  • 1 cup tomatoes, chopped
  • 1 Jalapeño
  • 2 green onions
  • ¼ cup cotija cheese (*see notes)
  • ¼ cup quinoa (optional for fiber)
  • 1 avocado
  • ⅓ cup tortilla chips
  • 1½ limes, juiced
  • ⅓ cup light olive oil
  • 2 Tbsp chipotle peppers in adobo
  • ¼ cup cilantro
  • ¼ tsp dried oregano
  • ¼ tsp salt
  • 1 clove garlic
  • 1 Tbsp honey (*more if needed)
  • 3 Tbsp water
  • 4 Tbsp white vinegar

Equipment

  • Large skillet
  • small blender or food processor

Method
 

Instructions
  1. Make the chicken. Mix all of the chicken seasoning together in a small bowl. If your chicken breasts are large, cut them in half so they cook evenly and quickly. Pat chicken dry and rub the breasts with the seasoning mix. Add oil to a cast iron or large skillet. Cook for 8- 10 minutes each side on medium heat or until internal temperature is 165º and they are cooked through. Set aside to rest.
  2. Start quinoa and cook according to package. While chicken/quinoa is cooking, chop tomatoes, romaine onions, bell pepper, jalapeño. Make guac. Mix mashed avocado in a medium bowl with 1/2 tsp salt, 1 Tbsp cilantro.
  3. Add the mix ins to a large bowl. Add romaine and chopped veggie ingredients to a large salad bowl.
  4. Make the chipotle honey vinaigrette. Add all the ingredients into a small blender or food processor, pulse until everything is well blended. Add water to the dressing, pulse again and set aside.
  5. Build the Santa fe salad. Cube chicken into bite sized pieces. Pour half of the dressing over the salad, add quinoa, cheese and mix well. Serve, add cubed chicken and more dressing as needed. Store leftovers in an airtight container in the fridge for up to 2 days.