Pin it
My family now begs for this Santa Fe salad when we need a quick yet tasty dinner fix. The southwest taste combo with juicy chicken and rich dressing gives you that fancy restaurant feel without leaving your kitchen.
I whipped up this dish trying to copy our go-to restaurant order, and now my partner asks for it every week. The spice mix always reminds us of our New Mexico road trip where southwest cooking won our hearts.
What You'll Need
- Boneless skinless chicken breasts: They're the lean muscle builder and grab all those southwest flavors wonderfully. Try to grab pieces that match in size so they cook evenly.
- Cumin and chili powder: These bring that real Santa Fe taste to your plate. Don't use old dusty spices sitting in your cabinet forever.
- Romaine lettuce: Makes that snappy base we all want. Go for bunches that feel heavy and look bright.
- Avocado: Drops in that buttery goodness and good-for-you fats. Pick ones that give just a little when pressed gently.
- Corn: Adds little bursts of sweetness and sunny yellow spots. In summer, try grilling fresh ears instead.
- Roma tomatoes: Give that needed juice and freshness. Look for ones that feel weighty but aren't mushy.
- Cilantro: Adds that zingy herb flavor. Swap for flat-leaf parsley if cilantro tastes like soap to you.
- Tortilla strips: Bring that must-have snap to each bite. The bagged kind works fine but making your own boosts flavor.
- Mayonnaise: Makes your dressing silky smooth. Don't skimp with the cheap stuff here.
- Lime juice: Wakes up the whole dressing with tangy kick. Skip the bottle and squeeze it fresh.
How To Make It
- Get your chicken ready:
- Cut the breasts sideways to make thinner pieces that cook super fast. This trick gets you tender chicken in half the normal cooking time.
- Add lots of flavor:
- Mix up your cumin and chili powder and rub it all over the chicken pieces. This coating locks in the juices and gives you that amazing southwest kick.
- Cook it just right:
- Get your oil really hot before adding the meat. Using a lid while cooking keeps everything super moist, and the medium-high heat makes a tasty brown outside. Always let your chicken sit a few minutes before cutting so all the juices stay inside.
- Whip up your dressing:
- Stir everything for the dressing till it's nice and smooth. It should drip slowly off your spoon but not be too thick. Add a splash of water if needed to get it just how you like.
- Build your bowl smart:
- Put heavier stuff at the bottom of your bowl. This way soft things like avocado don't get squished when you mix it all up.
- Finish it off:
- Pour dressing on just before you eat and toss everything gently. Throw the tortilla bits on last so they stay crunchy.
Pin it
The magic really happens with those chicken spices. My grandma always said warming spices in a dry pan before using them makes food taste way better. Sometimes I toast whole cumin seeds then grind them up fresh for an amazing smell and flavor boost.
Prep Ahead Ideas
You can break down this Santa Fe salad into parts for quick throwing together all week long. Cook your chicken up to three days early and keep it in the fridge. The dressing actually gets tastier as it sits and will stay good for five days in a tight container. Chop all your veggies except the avocado a day ahead and keep them separate with a paper towel stuck in there to soak up extra moisture. When you're hungry, just cut up a fresh avocado, throw everything in a bowl, and add dressing right before eating.
Ways To Switch It Up
This salad works with tons of tasty changes. Don't eat meat? Swap in black beans or spiced tofu instead of chicken. Shrimp tastes great too if you're a seafood fan. Want more stuff in your bowl? Try adding black beans, chopped bell peppers, or thin-sliced radishes. Need a lighter dressing? Use Greek yogurt for half the mayo. If you're into cheese, crumble some cotija or queso fresco on top before serving. Each twist keeps the Santa Fe vibe going while letting you work with what you've got or need.
How To Serve It
Enjoy this colorful salad as your whole meal or part of a bigger southwest dinner spread. For a wow factor, lay out all the parts in sections on a big plate before mixing. Put out warm tortillas so folks can make little wraps with the salad stuff. When having friends over, let everyone build their own bowl with toppings and spice levels they like. This goes perfectly with a cold Mexican beer or fizzy water with lime. Want something more filling? Add a cup of black bean soup or grilled corn with chili lime butter on the side.
Pin it
This Santa Fe salad will become that bright, fresh meal you turn to time and time again.
Frequently Asked Questions
- → Can I cook the chicken earlier?
Sure! Prepare and slice the chicken up to 48 hours in advance. Keep it refrigerated in an airtight container until you're ready to toss it in.
- → What can I swap for mayo in the dressing?
Greek yogurt works great for a lighter twist. You might need to thin it out with extra lime juice or a splash of water.
- → Is this dish good for meal prep?
Absolutely! Keep everything separate, storing items in different containers. Add the dressing right before serving to keep it fresh and crunchy.
- → How do I make this vegetarian?
Replace the chicken with either roasted sweet potatoes or black beans. Both are protein-packed and pair perfectly with the Southwest flavors.
- → What’s a good tortilla strip replacement?
You can use crushed tortilla chips, toasted seeds like pumpkin, or crispy fried onions for an equally satisfying crunch.
- → Does this salad have much heat?
It’s more about flavor than spice! Add more chili powder if you want to make it hotter or tone it down for less heat.