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Side angle of a bowl of salad with chicken breast on top.
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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!
Prep Time20 minutes
Total Time20 minutes
Course: Dinner
Cuisine: American
Servings: 4 servings
Calories: 770kcal
Author: Bailey Campbell

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
  • ¾ 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
  • ½ 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

  • Make southwest chicken - pat the chicken breasts dry with paper towel.
  • In a small bowl, combine the garlic powder, onion powder, smoked paprika, salt, black pepper, and Cajun.
  • Rub the chicken with olive oil, then coat both sides with the seasoning blend.
  • 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.
  • Once cooked, let the chicken rest for 5 minutes, then slice into strips or bite-sized pieces.
  • Make the creamy southwest dressing - add all ingredients to a blender or food processor. Blend until completely smooth and creamy.
  • Taste and adjust seasoning as needed — add more honey for sweetness or lime for tang.
  • Make salad - add chopped romaine lettuce to a large mixing bowl or serving platter.
  • Layer on the black beans, corn, red bell pepper, cherry tomatoes, cooked quinoa, avocado, green onions, and jalapeño.
  • Top with sliced chicken and crumbled cotija cheese.
  • Drizzle generously with the creamy southwest dressing.
  • Finish with crushed tortilla chips for extra crunch and texture.
  • Toss gently and serve immediately.

Nutrition

Serving: 1g | Calories: 770kcal | Carbohydrates: 75g | Protein: 54g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 25g | Cholesterol: 86mg | Sodium: 1336mg | Fiber: 29g | Sugar: 23g