Irresistible Santa Fe Chicken Salad Recipe You’ll Love

Santa Fe Chicken Salad is a vibrant dish that tantalizes your taste buds with its spicy chicken, crispy tortilla strips, and fresh vegetables. This delightful meal not only looks beautiful but also offers a burst of flavors that will have you coming back for more.

This copycat recipe from Chili’s brings the restaurant experience right to your kitchen. With a perfect blend of creamy dressing and zesty toppings, it’s a quick and satisfying option for lunch or dinner.

Ingredients for Santa Fe Chicken Salad

Here is what you will need to make this delicious Santa Fe Chicken Salad:

– ¼ cup mayonnaise

– ½ cup Greek yogurt

– 1 tablespoon taco seasoning

– ½ lime (juiced)

– ¼ teaspoon salt (if your taco seasoning does not contain salt)

– ¼ teaspoon chipotle powder

– ⅛ teaspoon cayenne powder

– 2 chicken breasts (sliced lengthwise into 4 cutlets)

– ½ teaspoon salt

– 1 tablespoon taco seasoning (I used my homemade taco seasoning)

– 1 tablespoon vegetable oil

– 1 large heart of romaine lettuce (cut or torn (about 6 cups))

– 2 medium tomatoes (diced)

– ½ small red onion (diced)

– ¼ cup fresh cilantro (chopped)

– 1 large avocado (sliced)

– 1 ½ cups crispy tortilla strips (see recipe below if making homemade)

– Small white corn tortillas (cut into strips)

– ½ cup vegetable oil (for frying)

– Salt (for seasoning)

Instructions:

1. Prepare the Dressing: In a small bowl, combine the mayonnaise, Greek yogurt, taco seasoning, lime juice, salt, chipotle and cayenne powders. Whisk until combined and set aside.

2. Cook the Chicken: Season both sides of the chicken cutlets with salt and taco seasoning. Heat the oil in a pan over medium heat. Add the chicken and cook until the internal temperature reaches 165°F/74°C (check with a meat thermometer). Remove the chicken from the pan and let it rest on a cutting board for 5 minutes before slicing into strips.

3. Prepare the Salad: In a large bowl, combine the romaine lettuce, most of the diced tomatoes (reserve some for garnish), most of the diced red onion (reserve some for garnish), and most of the chopped cilantro (reserve some for garnish). Add ¾ of the dressing to the bowl and gently toss the salad to combine.

4. Plate the Salad: Transfer the salad to a serving plate. Top the salad with the sliced chicken, and place the sliced avocado on the sides of the chicken. Sprinkle the remaining diced tomato, diced red onion, and chopped cilantro over the top. Drizzle the remaining dressing over the salad.

5. Prepare the Tortilla Strips: Cut small white corn tortillas into strips. Fry the tortilla strips in 350°F/180°C oil for about a minute or less. Drain the tortilla strips on kitchen towels. Season with salt while still hot.

6. Serve: Just before serving, top the salad with the crispy tortilla strips.

Servings: 4

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Course: Main dish, Salad

Cuisine: American

Keywords: santa fe salad

Nutrition Facts: Calories: 388 kcal, Carbs: 17 g, Protein: 29 g, Fat: 23 g, Saturated Fat: 3 g, Cholesterol: 79 mg, Sodium: 814 mg, Fiber: 5 g, Sugar: 4 g

Perfecting Santa Fe Chicken Salad Cooking Process

Efficiency is key when preparing Santa Fe Chicken Salad. By organizing your workspace and having all ingredients prepped before you start cooking, you can streamline the process, reducing overall cooking time. This approach not only enhances your enjoyment of the cooking experience but also ensures that each component of the salad is fresh and flavorful.

Add Your Touch to Santa Fe Chicken Salad

Feel free to customize your Santa Fe Chicken Salad by adding or substituting ingredients based on your preferences. You could incorporate black beans for added protein, corn for sweetness, or even switch up the dressing with a creamy avocado dressing for a unique twist. The possibilities are endless when it comes to making this dish truly your own.

Storing and Reheating Santa Fe Chicken Salad

To store Santa Fe Chicken Salad, place any leftovers in an airtight container in the refrigerator. It’s best to keep the dressing separate until you’re ready to serve to maintain freshness. When reheating, avoid microwaving the salad as it may wilt the greens; instead, enjoy it cold or at room temperature for optimal taste.

I vividly remember enjoying a similar Santa Fe Chicken Salad during a family celebration at Chili’s years ago. The combination of spicy chicken and crunchy toppings instantly became a favorite, inspiring me to recreate it at home.

FAQs About Santa Fe Chicken Salad

What is Santa Fe Chicken Salad?

Santa Fe Chicken Salad is a delicious and vibrant dish inspired by Chili’s restaurant version. It features marinated grilled chicken on a bed of romaine lettuce mixed with fresh vegetables such as tomatoes, red onions, and avocado. The salad is typically topped with crispy tortilla strips and dressed in a zesty lime and taco-spiced sauce, making it both nutritious and flavorful.

Can I make this salad ahead of time?

Yes! You can prepare most components of Santa Fe Chicken Salad ahead of time. Cooked chicken can be stored in the fridge for several days, while chopped vegetables should be kept in airtight containers. Just remember to add avocado and crispy tortilla strips right before serving to maintain freshness and texture.

How can I make this salad vegetarian?

To create a vegetarian version of Santa Fe Chicken Salad, replace grilled chicken with roasted or sautéed vegetables like bell peppers, zucchini, or mushrooms. You can also add plant-based protein options such as chickpeas or black beans for extra heartiness without compromising flavor.

What can I serve with Santa Fe Chicken Salad?

Santa Fe Chicken Salad pairs beautifully with various side dishes. Consider serving it alongside tortilla chips with salsa or guacamole for a Tex-Mex theme. Alternatively, crusty bread or baked potatoes could complement its fresh flavors while providing additional sustenance.

Conclusion for Santa Fe Chicken Salad

In conclusion, Santa Fe Chicken Salad is not only a delightful main dish perfect for lunch or dinner but also an opportunity to experiment with flavors and textures in your kitchen. Its combination of spicy grilled chicken, crisp vegetables, and creamy dressing makes it a satisfying meal that everyone will love. Whether enjoyed at home or made for gatherings, this salad is sure to impress!

Santa Fe Chicken Salad

A vibrant dish that tantalizes your taste buds with spicy chicken, crispy tortilla strips, and fresh vegetables.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 388

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• ¼ cup mayonnaise
• ½ cup Greek yogurt
• 1 tablespoon taco seasoning
• ½ lime juiced
• ¼ teaspoon salt if your taco seasoning does not contain salt
• ¼ teaspoon chipotle powder
• ⅛ teaspoon cayenne powder
• 2 chicken breasts sliced lengthwise into 4 cutlets
• ½ teaspoon salt
• 1 tablespoon taco seasoning homemade
• 1 tablespoon vegetable oil
• 1 large heart romaine lettuce cut or torn (about 6 cups)
• 2 medium tomatoes diced
• ½ small red onion diced
• ¼ cup fresh cilantro chopped
• 1 large avocado sliced
• 1 ½ cups crispy tortilla strips see recipe below if making homemade
• ½ cup vegetable oil for frying
• salt for seasoning

Method

 

1. In a small bowl, combine the mayonnaise, Greek yogurt, taco seasoning, lime juice, salt, chipotle and cayenne powders. Whisk until combined and set aside.
2. Season both sides of the chicken cutlets with salt and taco seasoning. Heat the oil in a pan over medium heat. Add the chicken and cook until the internal temperature reaches 165°F/74°C. Remove the chicken from the pan and let it rest on a cutting board for 5 minutes before slicing into strips.
3. In a large bowl, combine the romaine lettuce, most of the diced tomatoes, most of the diced red onion, and most of the chopped cilantro. Add ¾ of the dressing to the bowl and gently toss the salad to combine.
4. Transfer the salad to a serving plate. Top the salad with the sliced chicken, and place the sliced avocado on the sides of the chicken. Sprinkle the remaining diced tomato, diced red onion, and chopped cilantro over the top. Drizzle the remaining dressing over the salad.
5. Cut small white corn tortillas into strips. Fry the tortilla strips in 350°F/180°C oil for about a minute or less. Drain the tortilla strips on kitchen towels. Season with salt while still hot.
6. Just before serving, top the salad with the crispy tortilla strips.

Nutrition

Serving: 1gCalories: 388kcalCarbohydrates: 17gProtein: 29gFat: 23gSaturated Fat: 3gCholesterol: 79mgSodium: 814mgFiber: 5gSugar: 4g

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