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Santa Fe Chicken Salad

A vibrant Southwest-inspired salad with grilled chicken, black beans, corn, avocado, and a zesty cilantro lime dressing.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American, Southwestern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 chicken breasts boneless skinless
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Salad
  • 4 cups romaine lettuce chopped
  • 1 cup black beans rinsed and drained
  • 1 cup corn kernels roasted
  • 1 cup cherry tomatoes halved
  • 1 avocado diced
  • 0.25 cup red onion chopped
  • 0.25 cup cilantro chopped
  • 0.5 cup tortilla strips
Dressing
  • 0.25 cup Greek yogurt
  • 2 tbsp olive oil
  • 2 tbsp lime juice fresh
  • 1 tbsp honey
  • 1 garlic clove minced
  • 2 tbsp cilantro chopped
  • 0.25 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Mixing bowls
  • Grill pan or skillet
  • Cutting board
  • Knife

Method
 

  1. Season chicken with olive oil and spices.
  2. Cook chicken in a grill pan or skillet for 5–7 minutes per side until fully cooked.
  3. Allow chicken to rest for 5 minutes then slice.
  4. Whisk together dressing ingredients until smooth.
  5. Combine lettuce, beans, corn, tomatoes, avocado, onion, and cilantro in a bowl.
  6. Top with sliced chicken and tortilla strips.
  7. Drizzle dressing over the salad before serving.

Notes

For extra smoky flavor, grill the chicken outdoors and char the corn before adding to the salad.