I can’t get enough of Southwestern flavors, and this Santa Fe chicken salad is quickly becoming one of my favorite easy meals. Loaded with seasoned chicken, tender greens, veggies, and beans and tossed in a creamy cilantro dressing, this salad is rich and filling but still healthy. I’ve been making it weekly!
I can’t lie, the dressing is the star of the show in this Santa Fe chicken salad. It’s creamy, tangy, and super fresh tasting– everything I love in salad dressing. It takes this salad to the next level, and I’ve been putting it on everything!
What’s in This Santa Fe Chicken Salad Recipe?
- Taco Seasoning: Adds classic Southwestern flavor to the chicken.
- Chicken: I like boneless, skinless chicken breasts for this healthy salad recipe, but thighs will also work.
- Cilantro: Adds freshness and a bright green color to the dressing.
- Garlic: Adds savory and earthy flavor to the dressing.
- Lime Juice: Adds freshness and acidity to the dressing.
- Red Pepper Flakes: Gives the dressing a little kick!
- Sour Cream: Makes the dressing rich and creamy.
- Salad Greens: Use your favorite mix of salad greens!
- Corn: I used drained canned corn, but frozen or fresh corn also works.
- Beans: I like black beans best, but any beans will work.
- Tomatoes: I used cherry tomatoes, but chopped full-sized tomatoes also work.
- Red Onion: Adds a bit of bite to the salad.
- Bell Pepper: Adds a delightful crunch!
- Avocado: Adds extra creaminess and richness to the salad.
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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How to Store
As with any salad, I recommend storing the chicken, veggies, and dressing in separate airtight containers in the refrigerator. Everything will keep well for up to 3 days. Assemble just before serving.
Notes and Tips
- If the red onion is too strong, try soaking the cut pieces in ice water for 10 minutes.
- To make this recipe even easier, I have swapped out the corn, beans, tomatoes, and peppers for a jar of corn and black bean salsa or cowboy caviar!
Santa Fe Chicken Salad Recipe
Ingredients
For the Chicken
- 1 tablespoon taco seasoning
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
For the Dressing
- 1 cup chopped fresh cilantro
- 1 clove garlic chopped
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice from 1 lime
- ¾ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- ½ cup sour cream
For the Salad
- 4 cups mixed salad greens
- 1 cup corn kernels fresh, frozen, or canned
- 1 cup black beans drained and rinsed
- 1 cup halved cherry tomatoes
- ½ cup finely chopped red onion
- ½ cup diced red bell pepper
- 1 avocado sliced
- Tortilla chips and cilantro optional, for garnish
Equipment
- Food Processor
Instructions
- Rub the taco seasoning evenly over both sides of the chicken breasts.1 tablespoon taco seasoning, 2 boneless, skinless chicken breasts
- Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes per side, or until they are cooked through and no longer pink in the center. Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.1 tablespoon olive oil
- In a food processor, combine the cilantro, chopped garlic, olive oil, fresh lime juice, kosher salt, and red pepper flakes. Blend until the mixture becomes smooth and well combined. Add the sour cream and blend until all ingredients are fully incorporated.1 cup chopped fresh cilantro, 1 clove garlic, 3 tablespoons olive oil, 2 tablespoons fresh lime juice, ¾ teaspoon kosher salt, ¼ teaspoon crushed red pepper flakes, ½ cup sour cream
- Place the salad greens in a large salad bowl. Incorporate the corn, black beans, cherry tomatoes, finely chopped red onion, and diced red bell pepper. Drizzle half of the dressing onto the salad and mix well.4 cups mixed salad greens, 1 cup corn kernels, 1 cup black beans, 1 cup halved cherry tomatoes, ½ cup finely chopped red onion, ½ cup diced red bell pepper
- Portion the salad evenly onto four plates and generously drizzle with the cilantro dressing. Next, add the sliced chicken and avocado to each plate. Garnish with tortilla chips and a sprinkle of cilantro.Tortilla chips and cilantro, 1 avocado
Notes
- Nutritional information does not include optional ingredients.
How to Make Santa Fe Chicken Salad Step by Step
Season the Chicken: Rub 1 tablespoon of taco seasoning evenly over both sides of 2 boneless, skinless chicken breasts.
Cook the Chicken: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes per side, or until they are cooked through and no longer pink in the center. Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.
Make the Dressing: In a food processor, combine 1 cup of chopped fresh cilantro, 1 chopped clove of garlic, 3 tablespoons of olive oil, 2 tablespoons of fresh lime juice, ¾ teaspoon of kosher salt, and ¼ teaspoon of crushed red pepper flakes. Blend until the mixture becomes smooth and well combined. Add ½ cup of sour cream and blend until all ingredients are fully incorporated.
Assemble the Salads: Place 4 cups of salad greens in a large salad bowl. Incorporate 1 cup of corn kernels, 1 cup of black beans, 1 cup of halved cherry tomatoes, ½ cup of finely chopped red onion, and ½ cup of diced red bell pepper. Drizzle half of the dressing onto the salad and mix well. Portion the salad evenly onto four plates and generously drizzle with the cilantro dressing. Next, add the sliced chicken and sliced avocado to each plate. Garnish with tortilla chips and a sprinkle of cilantro.
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