I can’t get enough of Southwestern flavors, so this Santa Fe chicken salad is quickly becoming one of my favorite easy meals. Loaded with taco-seasoned chicken breast, tender greens, veggies, corn, and black beans, then tossed in a creamy cilantro dressing, this Santa Fe salad is rich and filling but still healthy. I’ve been making it on a weekly basis!
Santa Fe Salad With Chicken
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. The mix of cilantro, garlic, lime, and sour cream takes this Santa Fe salad recipe to the next level, but I’ve been putting it on everything else, too. To make this Southwestern salad filling enough for lunch or dinner, I added seasoned chicken breast for a kick of protein.
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
Mellow the Onions
If you’re not a fan of raw red onions, try this simple tip. Soak the cut pieces in ice water for about 10 minutes. This will help cut down on their bite, making them milder and sweeter. It may turn you into an onion lover!
Santa Fe Chicken Salad Recipe
Equipment
- Food Processor
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 (plus more, for garnish )
- 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 canned 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 (optional, for garnish)
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 canned 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, 1 avocado
Notes
- When I want to make this recipe even easier, I swap out the corn, beans, tomatoes, and peppers for a jar of corn and black bean salsa or cowboy caviar!
- Nutritional information does not include optional ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
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.
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.
More Chicken Salad Recipes to Try!
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.
Leave a Reply