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Santa Fe Salad

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 450
A vibrant and flavorful salad combining grilled chicken, fresh vegetables, and a smoky chipotle honey vinaigrette for a satisfying meal.

Ingredients

Chicken

  • 3 pieces chicken breasts (boneless/skinless)
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp smoked paprika
  • ¼ tsp black pepper
  • ¼ tsp salt
  • ¼ tsp chipotle powder
  • 1 tsp olive oil

Vegetables

  • 6-8 cups romaine
  • 1 cup black beans, cooked
  • 1 cup corn kernels (thawed)
  • 1 piece red bell pepper
  • 1 cup tomatoes, chopped
  • 1 piece Jalapeño
  • ¼ cup cotija cheese
  • ¼ cup quinoa
  • 1 piece avocado
  • ⅓ cup tortilla chips
  • ⅓ cup light olive oil
  • 2 Tbsp chipotle peppers in adobo
  • ¼ cup cilantro
  • ¼ tsp dried oregano
  • 1 clove garlic
  • 1 Tbsp honey (more if needed)
  • 3 Tbsp water
  • 4 Tbsp white vinegar

Instructions 

  • Mix chicken spices, rub onto chicken, and cook until internal temp reaches 165ºF. Rest and cube.
  • Cook quinoa as per package instructions. Chop vegetables and make guacamole by mixing mashed avocado with salt and cilantro.
  • Combine romaine and chopped veggies in a large bowl. Prepare the chipotle honey vinaigrette in a blender.
  • Add quinoa, cheese, and dressing to the salad. Toss, top with chicken, and serve with extra dressing if desired.

Notes

Store leftovers in an airtight container for up to 2 days for best freshness.
Calories: 450kcal
Cost: $15
Course: Salad
Cuisine: American
Keyword: Chicken, Mexican, Vegetables