Santa Fe Chicken Salad

Large bowl filled with a Santa Fe-style salad with grilled chicken, greens, carrot, corn, tomato, avocado, and tortilla strips.

5 from 1 vote

This delicious and veggie-packed salad makes a phenomenal lunch or dinner. It's full of tender, taco-seasoned chicken breasts, crisp greens, creamy avocado, hearty black beans, and an array of vibrant veggies, all dressed with the simplest yet most delicious Mexican-inspired vinaigrette.

Prep Time15

Cook Time8

Total Time23

Course: Main, Salad

Cuisine: American, southwest, Tex-Mex

Keyword: santa fe salad

Servings:

Calories: 383kcal

Author: Monica Lensink

Ingredients

For the Chicken:

2 Tablespoons taco seasoning
1 Tablespoon olive oil
2-3 chicken breasts sliced thin

For the Salad:

3 cups mixed baby greens
1 cup tomatoes
1 bell pepper seeded and sliced
1/2 cup black beans drained and rinsed
1/2 cup corn kernels fresh/cooked, frozen/defrosted, or canned/drained
1/2 cup shredded carrot
1 avocado peeled and sliced
1/3 cup tortilla strips
optional 1/3 cup shredded cheese

For the Dressing:

2 Tablespoons olive or avocado oil
1 Tablespoon red wine vinegar
1/2 teaspoon Mexican oregano
kosher salt or sea salt and fresh-ground black pepper

Instructions

First, make the chicken. Combine taco seasoning and olive oil in a small bowl, then rub this mixture all over both sides of the chicken. Grill or pan-fry the chicken over medium-high heat until browned on the outside and cooked through. Set aside to rest for 5-10 minutes prior to slicing.
While chicken cooks, assemble the salads. Toss greens, tomato, bell pepper, black beans, corn, and shredded carrot together in a large bowl.
To make the dressing, whisk or shake oil, red wine vinegar, oregano, and a big pinch each of salt and pepper together in a small bowl or jar. Pour this mixture over the greens and toss to combine.
Divide greens among serving bowls, then top with sliced avocado, tortilla strips, and cheese if desired. Slice chicken and place on top. Enjoy right away!

Nutrition