Santa Fe Salad

This Santa Fe Salad is loaded with bold southwest flavors, fresh veggies, and protein-packed ingredients for the ultimate satisfying meal. It’s perfect for meal prep, quick lunches, or weeknight dinners with a zesty kick!

SANTA FE SALAD

Let’s be honest: salads can get boring real fast. But not this one. 

This Santa Fe Salad brings serious flavor, bold textures, and a little southwest kick that’ll have you wondering if you’re still eating something healthy (spoiler: you are). 

Whether you’re meal-prepping or throwing it together for a weekday lunch, this is the kind of salad that actually gets you excited to eat greens.

If you love easy salad recipes you may also enjoy my Southwest Chicken Salad or my Caprese Pasta Salad.

SIMPLE INGREDIENTS YOU NEED FOR THE SANTA FE SALAD RECIPE

You will need the following salad ingredients listed below to make this healthy salad (the exact measurements, nutrition facts and full recipe are in the printable recipe card below):

Chicken

• Garlic powder & onion powder – Simple pantry staples that add depth to the chicken seasoning.

• Smoked paprika – Gives the chicken a subtle smoky flavor without needing a grill.

• Black pepper & salt – Balances and enhances all the other spices.

• Cajun powder or chipotle powder – Adds a little heat and smoky spice. You can adjust depending on your spice preference.

• Boneless, skinless chicken breasts – Lean, high-protein, and perfect for grilling or searing with southwest spices.
• Olive oil – Helps the seasoning stick and keeps the chicken juicy while cooking.

Creamy Southwest Dressing

• Light olive oil – The base of the dressing, it gives richness and helps coat every bite.
• Plain Greek yogurt – adds creaminess to the dressing.

• Fresh lime juice – Adds bright acidity and ties in perfectly with the Tex-Mex flavors.

• Chipotle peppers in adobo – Smoky, spicy, and slightly sweet—this is the star of the dressing.

• Fresh cilantro – Adds freshness and a little herbal brightness.

• Salt – Brings balance and makes the other flavors pop.

• Dried oregano – A subtle herbal note that enhances the savory flavor.

• Garlic clove – Fresh garlic adds a nice punch to the vinaigrette.

• White vinegar – Adds an extra layer of tang that pairs beautifully with the honey and lime.

• Honey – Adds just enough sweetness to balance the spice and acidity.

Salad

• Romaine lettuce – The crisp, crunchy base that holds up well to all the toppings and dressing.

• Black beans – A great source of fiber and plant-based protein, they add creaminess and bulk.

• Corn kernels – Sweet and juicy, corn balances the smokiness of the dressing and seasoning.

• Cherry tomatoes – Chopped tomatoes add juiciness and acidity to brighten up the salad.

• Red bell pepper – Crunchy and slightly sweet, it adds color and freshness.

• Avocado – Creamy, rich, and full of healthy fats. It pulls everything together.

• Jalapeño – Optional, but adds a spicy kick if you love heat.

• Green onions – Milder than regular onion, they bring a fresh pop of flavor without overpowering the salad.

• Quinoa – Adds texture, fiber, and even more protein. A great way to bulk up the salad and make it more filling.

• Cotija cheese – A crumbly Mexican cheese with a salty, tangy bite. Feta works as a backup if needed.

• Tortilla chips – Crushed on top for the best salty crunch. Use your favorites—regular, lime-flavored, or even protein chips.

• Optional – sour cream, chili powder, red onion, pico de gallo, black olives, cheddar cheese, roma tomatoes, pepper jack cheese, or a dollop of homemade guacamole.

HOW TO MAKE THE SOUTHWEST SALAD

1. Season & Cook the Chicken
   Combine garlic powder, onion powder, paprika, chipotle powder, salt, and pepper. Rub the seasoning all over the chicken breasts with olive oil. Grill or pan-sear over medium heat until cooked through. Let rest, then slice or chop.

2. Make the Dressing
   In a blender or food processor, combine all dressing ingredients. Blend until smooth. Taste and adjust sweetness or spice as needed.

3. Assemble the Salad
   In a large mixing bowl, layer the romaine, black beans, corn, cherry tomatoes, bell pepper, avocado, jalapeño, green onions, quinoa, and Cotija.

4. Top with Chicken & Chips
   Add sliced chicken and a handful of crushed tortilla chips on top.

5. Drizzle with Dressing & Serve
   Toss everything together with the creamy southwest dressing and serve immediately.

SUBSTITUTIONS AND VARIATIONS FOR THE SANTA FE CHICKEN SALAD

• Protein – Swap chicken for shrimp, steak, tofu, or rotisserie chicken.

• Beans – Pinto beans or kidney beans work if you’re out of black beans.

• Grains – Use rice or couscous instead of quinoa.

• Cheese – Feta, shredded cheddar, or Monterey Jack are great Cotija alternatives.

• Dressing – No chipotle? Sub with smoked paprika and hot sauce. No honey? Try maple syrup or agave.

• Heat level – Skip the jalapeño for a milder salad, or add extra if you love spice!

TIPS AND TRICKS FOR BEST RESULTS

• Let the chicken rest before slicing to keep it juicy.

• Prep the dressing in advance for even better flavor (it keeps well for up to 5 days).

• Add more honey to the vinaigrette if you prefer a sweeter dressing.

• Swap Cotija for feta or shredded cheddar if you need a sub.

• For a vegetarian version, skip the chicken and double the quinoa or beans.

STORING LEFTOVER SANTA FE STYLE SALAD

Store the undressed salad in an airtight container for up to 3 days in the fridge. Keep the dressing, avocado, and tortilla chips separate until serving to keep everything fresh and crunchy. The dressing lasts up to 1 week chilled—just shake before using!

SERVING SUGGESTIONS

• Wrap It Up
  Spoon the salad into large flour tortillas or lettuce leaves for easy lunch wraps!

• Bowl It
  Serve over a bed of cilantro lime rice or quinoa for a more filling burrito bowl-style meal.

• Taco Tuesday Twist
  Stuff it into taco shells or tostadas for a crunchy twist.

• Dip & Dunk
  Serve with extra tortilla chips and turn it into a party dip vibe. Scoop and snack.

• Add a Soup Sidekick
  Pair it with a creamy corn chowder or tortilla soup for a cozy combo.

• Top with a Fried Egg
  Trust me. The runny yolk + chipotle vinaigrette = chef’s kiss.

Other High Protein Dinner Recipes You May Want To Try!

• Keto Chicken Fajita Casserole
• Crispy Air Fryer Chicken Burgers
• Easy Low Carb Spaghetti Squash Recipe With Meat Sauce
• Jalapeno Popper Stuffed Spaghetti Squash Recipe
• Hamburger Patties In The Air Fryer
• Cottage Cheese Flatbread Recipe
• High Protein Buffalo Chicken Crunchwrap
• Hot Honey Salmon Bowls With Sriracha Mayo
• Protein Mac And Cheese
• Air Fryer Tuna Cakes
• Healthy Greek Chicken Salad Recipe

Continue to Content

Yield: 4 servings

Santa Fe Salad

Print

This Santa Fe Salad is loaded with bold southwest flavors, fresh veggies, and protein-packed ingredients for the ultimate satisfying meal. It's perfect for meal prep, quick lunches, or weeknight dinners with a zesty kick!

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

Southwest Chicken

• 3 boneless, skinless chicken breasts
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp Cajun seasoning
• 1 tsp olive oil

Creamy Southwest Dressing

• ¼ cup light olive oil
• 3/4 cup plain Greek yogurt
• 1 tbsp lime juice
• 1–2 chipotle peppers in adobo (adjust heat to taste)
• ¼ cup fresh cilantro
• 1 clove garlic
• 2 tbsp white vinegar
• 1 tbsp honey
• ½ tsp salt
• ¼ tsp dried oregano

Salad Base

• 6–8 cups chopped romaine lettuce
• 1 cup black beans (drained + rinsed)
• 1 cup corn kernels (fresh, frozen + thawed, or canned)
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup cooked quinoa
• 1 ripe avocado, sliced or cubed
• 1–2 green onions, thinly sliced
• 1 small jalapeño, sliced thin
• ¼ cup crumbled cotija cheese (or feta)
• ⅓ cup crushed tortilla chips (or more for topping)

Instructions

1. Make southwest chicken - pat the chicken breasts dry with paper towel.
2. In a small bowl, combine the garlic powder, onion powder, smoked paprika, salt, black pepper, and Cajun.
3. Rub the chicken with olive oil, then coat both sides with the seasoning blend.
4. Grill the chicken over medium heat for 6–7 minutes per side, or until the internal temperature reaches 165°F. You can also pan-sear or bake at 400°F for 20–25 minutes.
5. Once cooked, let the chicken rest for 5 minutes, then slice into strips or bite-sized pieces.
6. Make the creamy southwest dressing - add all ingredients to a blender or food processor. Blend until completely smooth and creamy.
7. Taste and adjust seasoning as needed — add more honey for sweetness or lime for tang.
8. Make salad - add chopped romaine lettuce to a large mixing bowl or serving platter.
9. Layer on the black beans, corn, red bell pepper, cherry tomatoes, cooked quinoa, avocado, green onions, and jalapeño.
10. Top with sliced chicken and crumbled cotija cheese.
11. Drizzle generously with the creamy southwest dressing.
12. Finish with crushed tortilla chips for extra crunch and texture.
13. Toss gently and serve immediately.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 770Total Fat: 34gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 86mgSodium: 1336mgCarbohydrates: 75gFiber: 29gSugar: 23gProtein: 54g

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

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