Santa Fe Salad

This Santa Fe salad with Southwest seasoned chicken and homemade creamy Southwest dressing is a healthy yet hearty salad that be can served as a starter, side or entree. 

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This Santa Fe salad encapsulates all the delicious flavors of the Southwest United States in one loaded, flavorful and satisfying bowl.

This Southwest inspired salad features juicy grilled chicken that has been marinated in a citrusy and slightly spicy Southwest marinade, as well as a creamy homemade dressing.

Do not be fooled by the ‘creamy’ though. This homemade dressing is made with healthy and wholesome ingredients such as plain Greek yogurt, avocado, lime juice, fresh cilantro and spices.

The salad also features black beans, avocado, tomato, cotija cheese, red onion and tri-color tortilla strips, which all add so much flavor, texture and color.

This salad is hearty enough to serve four as a main course, or 6-8 people as a starter or side salad.

Looking for more salad inspiration? Check out my Autumn Harvest Salad with Quinoa and my Crunchy Thai Salad with Peanut Dressing for

Chicken Ingredients

Chicken breast: boneless, skinless chicken breast with the fat trimmed away.
Avocado oil: a neutral oil with a high smoke point is best, which is why I prefer avocado oil.
Garlic: fresh and finely minced.
Southwest seasoning: I used a store bought Southwest seasoning from Lawry’s. You can also choose to make your own, but you will need a lot of individual spices.
Lime juice: freshly squeezed is best, adds a citrus flavor and acts as the acid in this marinade.

Creamy Southwest Dressing Ingredients

Plain Greek yogurt: I love to use plain Greek yogurt because it provides the creaminess, but also adds protein.
Avocado: avocado also adds creaminess and healthy fats.
Lime juice: adds a zesty citrus flavor and also preserves the avocado.
Southwest seasoning: adds a smoky heat and flavor.
Cilantro: fresh cilantro brightens up this dressing.
Water: as needed, to thin out the dressing. I like a thicker dressing, but you can add more water for a thinner consistency.
Note: if your southwest seasoning contains salt, you won’t need to add any additional to the dressing. My Southwest seasoning blend is salt free, so I added a pinch of salt to my dressing to help bring out the flavors.

Santa Fe Salad Ingredients

Romaine lettuce: I prefer to use romaine lettuce for this recipe because it is sturdy enough to hold the creamy dressing and all the ingredients.
Tomato: I like vine-ripened or roma tomatoes.
Avocado: the creamy avocado is a nice contrast to all the crunchy veggies in this salad.
Black beans: black beans add protein and satiating power.
Red onion: you can soak the onion in water or vinegar for 10 minutes if you want a less stringent flavor.
Cotija cheese: cotija cheese is salty and crumbly and the flavor doesn’t get lost with all the other bold flavors in this salad.
Tri-color tortilla strips: tortilla strips add great texture and color.
Cilantro: I am a big fan of adding fresh herbs right into all types of green salads, and cilantro is the perfect fit for this salad.

Equipment

Small blender or food processor
Cutting board and knife
Measuring cups and spoons
Citrus juicer
Large salad bowl

Marinate and Cook the Chicken

In a resealable plastic bag, combine the avocado oil, minced garlic, Southwest seasoning and lime juice. Add the chicken breast and seal the bag.

Knead the bag with your hands to cover the chicken in the marinade. Allow the chicken to marinate for at least 30 minutes (while you make the dressing and chop your veggies).

When you are ready to cook the chicken, heat the grill to medium heat. Add chicken and cook for 4-5 minutes on each side (depending on the thickness of the chicken), or until the internal temperature of the chicken reaches 165°F.

Remove the chicken from the grill and allow it to rest on a cutting board for 5 minutes. Once it has rested and cooled slightly, cut the chicken breast into strips or cubes, depending on preference.

Make the Dressing

In a small blender or food processor, combine the plain Greek yogurt, avocado, lime juice, cilantro, Southwest seasoning, salt (optional, depending on seasoning used) and one tablespoon of water (to start).

Blend the dressing for 15-20 seconds, stop and scrape down the sides of the food processor or blender and blend for another 20 seconds. Depending on the “juiciness” of your lime, you may need to add more water to thin the dressing.

For example, my limes were on the smaller side, so I added 2 additional tablespoons of water. Just add one tablespoon of water at a time until you get the consistency you like.

Note: the Southwest seasoning I used is salt free so I added a small pinch of salt to my dressing. If your seasoning blend contains salt, this might not be needed.

Assemble the Salad

To a large salad bowl, add the romaine lettuce, diced tomato, avocado and red onion, black beans, cotija cheese, tortilla strips and cilantro.

Pour the dressing over the salad and gently toss well until everything is coated in dressing.

Top the salad with the chicken, as well extra cotija cheese, tortilla strips and a garnish of cilantro.

Tips

• It’s always best to use a meat thermometer to determine the internal temperature of the chicken has reached 165°F.
• Prep the chicken first so it can marinate while you make the dressing and prep the veggies.
• Store bought Southwest seasoning blends can vary in spice and salt levels. Be sure to taste your seasoning before using as well as your dressing, and adjust salt as needed to fit your preferences.
• If you are meal prepping this salad, do not add the avocado, tortilla strips or dressing. Store them separately and add before eating.

FAQ

Where can I find Southwest seasoning?

I used Lawry’s Salt Free Sweet and Smoky Southwest seasoning, which can be found at Walmart or BJ’s. You can also find Southwest seasoning made by Dash, Emeril’s and Good and Gather (Target brand).

What are other ways I can cook the chicken if I do not have a grill?

Personally, I think grilling the chicken results in the best flavor. If you have a panini or grill press, this can be a great alternative to a grill.

Preheat your panini press to 350°F. Grill chicken 7-9 minutes, depending on thickness, or until the internal temperature reaches 165°F.

The other option is baking it in the oven. Preheat oven to 425°F for 20-25 minutes, or until the internal temperature reaches 165°F.

If you want your baked chicken to have a browned exterior, switch your oven to broiler for the last 3 minutes of cooking time.

How do I store leftovers?

Store leftovers in an air tight container in the refrigerator for up to 3 days.

While it is best to store salad without the dressing (also store avocado and tortilla strips separate until ready to serve), the salad holds up surprisingly well for 1 day after being dressed.

The lettuce will remain rather crunchy and the avocado will remain green due to the lime juice in the dressing. The only thing that will not remain crunchy are the tortilla strips.

Substitutions

Chicken breast: boneless, skinless chicken thighs also work in this recipe (will need to adjust cooking time) or shrimp or salmon would be a fun way to switch it up.
Greek yogurt: you can use light sour cream in place of plain Greek yogurt.
Romaine lettuce: while not has nutritious or flavorful, iceberg lettuce can be used in place of romaine as it is crunchy and sturdy enough for the dressing and other ingredients.
Tomato: can sub halved cherry tomatoes.
Cotija cheese: shredded cheddar, Monterrey jack, pepper jack or Mexican blend cheese are all great subs.
Additions: corn, fresh or pickled jalapeños, black olives and bell pepper are all great additions to this salad.

More Southwest Recipes You’ll Love

• Southwest Chicken Bowls
• Cheesy Southwestern Egg Rolls
• Southwest Frittata
• Southwest Pasta Salad
• Ground Turkey Sweet Potato Skillet

If you make this Santa Fe Salad, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!