Description
A vibrant and flavorful Santa Fe Salad featuring seasoned grilled chicken, fresh vegetables, quinoa, and a zesty chipotle honey vinaigrette. This salad combines smoky, spicy, and tangy elements for a satisfying and healthy meal perfect for lunch or dinner.
Ingredients
Scale
Chicken Seasoning & Chicken
- 3 chicken breasts, boneless and 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
Salad
- 6-8 cups romaine lettuce
- 1 cup black beans, cooked
- 1 cup corn kernels, thawed
- 1 red bell pepper
- 1 cup tomatoes, chopped
- 1 jalapeño
- 2 green onions
- ¼ cup cotija cheese
- ¼ cup quinoa
- 1 avocado
- ⅓ cup tortilla chips
Chipotle Honey Vinaigrette
- 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 garlic clove
- 1 Tbsp honey (more if needed)
- 3 Tbsp water
- 4 Tbsp white vinegar
Instructions
- Prepare the Chicken: Mix garlic powder, onion powder, smoked paprika, black pepper, salt, and chipotle powder in a small bowl. Pat chicken breasts dry and rub the seasoning mixture evenly over them. Heat olive oil in a cast iron skillet or large pan over medium heat. Cook chicken for 8-10 minutes on each side, or until the internal temperature reaches 165ºF. Remove and let rest.
- Cook the Quinoa and Chop Vegetables: Cook quinoa according to package instructions. While quinoa and chicken are cooking, chop tomatoes, romaine lettuce, green onions, red bell pepper, and jalapeño. Set aside.
- Make the Guacamole: In a medium bowl, mash avocado with ½ tsp salt and 1 Tbsp chopped cilantro until creamy. Set aside.
- Assemble the Salad Base: In a large salad bowl, combine chopped romaine and all prepared vegetables (except avocado and chicken). Add black beans, corn, and toss gently.
- Prepare the Chipotle Honey Vinaigrette: In a blender or food processor, combine lime juice, light olive oil, chipotle peppers in adobo, cilantro, dried oregano, salt, garlic clove, honey, white vinegar, and water. Blend or pulse until smooth. Adjust honey or water as needed for desired sweetness and consistency.
- Combine Salad Ingredients: Cube the rested chicken breasts into bite-sized pieces. Pour half of the chipotle honey vinaigrette over the salad bowl. Add cooked quinoa and cotija cheese, then toss everything well to combine.
- Serve: Plate the salad, topping with cubed chicken, guacamole, and tortilla chips. Drizzle additional dressing if desired. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Notes
- Any type of cooked beans can be used in place of black beans.
- Feta or shredded cheddar cheese can substitute for cotija cheese.
- If preparing ahead, keep quinoa, cheese, and dressing separate until just before serving to maintain freshness.
- Store leftovers in an airtight container and add fresh romaine to freshen up before eating.
Nutrition
- Serving Size: 1 salad serving
- Calories: 450
- Sugar: 7g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 9g
- Protein: 35g
- Cholesterol: 75mg
