Santa Fe Chicken Salad Recipe

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Santa Fe chicken salad is loaded with seasoned chicken, tender greens, veggies, and beans and tossed in a creamy cilantro dressing.

Prep Time10

Cook Time7

Total Time17

Course: Dinner, Main Course, Salad

Cuisine: American

Servings: salads

Calories: 497kcal

Author: Becky Hardin

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

*Use your favorite mix of salad greens!

**I like black beans best, but any beans will work.

Tips:

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.

Storage: Store the chicken, salad, and dressing in separate airtight containers in the refrigerator for up to 3 days. Assemble just before serving.

Nutrition