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.
Servings: 4 people
Ingredients
Chicken
- 1 medium chicken breast
- 2 tbsp avocado oil
- 1/2 lime juiced
- 1 clove garlic minced
- 1 tbsp Southwest seasoning
Creamy Southwest Dressing
- 1/4 cup plain Greek yogurt
- 1/2 avocado
- 1 lime juiced
- 2 tsp Southwest seasoning
- 1/4 cup fresh cilantro
- 2-3 tbsp water
- salt optional
For the salad
- 3 heads romaine lettuce chopped
- 1 large tomato diced
- 1/4 cup red onion finely diced
- 1 1/2 avocado diced
- 1 cup black beans drained and rinsed
- 1/2 cup tri-color tortilla strips
- 1/2 cup cotija cheese
- 1/4 cup fresh cilantro
Instructions
- Marinate 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).
- Cook the chicken: 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 (see notes) and one tablespoon of water. 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.
- 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.
Notes
Notes:
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 (3 tablespoons total). Just add one tablespoon of water at a time until you get the consistency you like.
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.