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Santa Fe Salad
Jenna Parker

Santa Fe Salad

Vibrant Southwestern salad with crisp romaine, black beans, roasted corn, creamy avocado, grilled chicken, and homemade cilantro-lime dressing. Ready in 30 minutes with perfect crunch and bold flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mexican-American, Southwestern
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 8 cups chopped romaine lettuce
  • 1 15 oz can black beans, drained and rinsed
  • 2 cups corn kernels, roasted
  • 1 cup cherry tomatoes, halved
  • 1 large red bell pepper, diced
  • 2 ripe avocados, diced
  • 1/2 red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 cup shredded pepper jack cheese
  • 1 lb grilled chicken breast, sliced
  • 1 1/2 cups crispy tortilla strips
  • 1/2 cup plain Greek yogurt
  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 garlic clove, minced
  • salt and black pepper to taste

Equipment

  • Large mixing bowl For assembling the salad
  • Small bowl or jar For whisking the dressing
  • Whisk
  • Grill pan or skillet For chicken and corn
  • Baking sheet Optional for homemade tortilla strips

Method
 

  1. In a small bowl or jar, combine the Greek yogurt, lime juice, olive oil, honey, cumin, chili powder, smoked paprika, minced garlic, and chopped cilantro. Whisk until smooth and creamy. Season with salt and pepper to taste. Set aside or refrigerate until ready to use.
  2. If using fresh chicken, season with salt, pepper, and a dash of cumin. Grill or pan-sear over medium heat for 6-7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes, then slice into strips.
  3. For optimal flavor, heat a skillet over medium-high heat and roast the corn kernels with a little oil for 5-7 minutes until lightly charred. Set aside to cool.
  4. In a large mixing bowl, add the chopped romaine lettuce, black beans, roasted corn, halved cherry tomatoes, diced red bell pepper, diced avocados, sliced red onion, and chopped cilantro.
  5. Top the salad with the shredded pepper jack cheese and sliced grilled chicken.
  6. Drizzle the prepared creamy dressing over the salad. Toss gently to combine all ingredients evenly without bruising the delicate avocado.
  7. Sprinkle the crispy tortilla strips on top for that signature crunch. Serve immediately for the best texture.

Notes

Add avocado and tortilla strips just before serving for best texture. Dressing can be made up to 3 days ahead. Store undressed components separately for meal prep. Use smoked paprika for authentic smoky depth.