Santa Fe Grilled Chicken Salad Recipe

Here's a flavorful salad that's the perfect meal for days when you want something light and refreshing.

Why You'll Love This Recipe

Everyone loves a fresh salad that's bursting with flavor and easy to make.

Look no further than this Santa Fe Grilled Chicken Salad Recipe! Grilled chicken, fresh veggies and an easy dressing make a delicious and totally satisfying lunch or dinner.

Here are some good reasons to make this Santa Fe Salad:

• It's easy! Cook your own chicken breast or buy a rotisserie chicken for the occasion.

• It's packed with protein and fresh ingredients. Lots of mildly spicy chicken and vegetables helps keep you full and satisfied, and is drizzled with a house-made ranch with salsa and fresh lime juice.

• Easy to customize, and has a short ingredient list. Don't like a particular veggie? Swap it for something else!

• Perfect for meal prep. This hearty salad is perfect to make ahead of time and store it in the fridge for lunch or dinner during the week.

For the full list of salad ingredients and recipe, please scroll to the recipe card below.

• Chicken Breasts: Boneless and skinless is best.

• Greens: Use romaine lettuce and baby spinach.

• Taco Seasoning: To flavor the grilled chicken.

• Corn and Black Beans: For texture and flavor.

• Avocado: Creamy avocado is luxurious and adds so much to this salad.

• Red Onion: Great flavor.

• Peppers: Mini or large, these are crunchy and colorful.

• Fresh Cilantro: Fantastic, but if you don't like it, use fresh parsley.

• Tomatoes: Love cherry tomatoes for this recipe.

• Tortilla Chips: Crispy tortilla strips or chips for crunch and texture.

1. Start by rubbing the chicken breasts the olive oil, and then with the taco seasoning on both sides.

2. Use a grill pan, BBQ, or medium skillet, and cook the chicken for 4-6 minutes per side over medium-high heat until the internal temperature of the chicken reaches 165F degrees.

3. Chop the lettuce and greens and add to a platter.

4. On top of the lettuce mixture, add the black beans, corn, tomatoes, avocado, onion, corn chips, bell pepper, cheese (if using) and cilantro.

• If you don't have time to cook chicken yourself, buy a rotisserie chicken and use the shredded meat from it.

• This recipe is easy to double or cut in half. Same with the creamy ranch dressing.

• Try grated cheddar cheese, pepper jack or cotija cheese on this salad, or none at all.

• Use thinly sliced green onions instead of red if you prefer.

• Serve with sour cream too if you'd like.

• This is a wonderful salad to make for yourself, or for meal prep during the week. Use a very large bowl or platter for a crowd and pass the dressing on the side.

• Can I use a rotisserie chicken instead of making my own?

  Sure can, and just skip the taco seasoning. Just shred the rotisserie chicken to use, it'll be delicious!

  Can I use other salad dressings instead of salsa ranch?

  Yes! Almost any salad dressing will taste great with this salad.

Santa Fe Grilled Chicken Salad Recipe

Spice up your salad game with the Santa Fe Grilled Chicken Salad Recipe! Packed with flavorful chicken, fresh veggies and creamy salsa ranch dressing, this is delicious!

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Course: Salad

Cuisine: Mexican

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 623kcal

Author: Paige

Ingredients

• ▢ 2 Chicken Breasts, boneless, skinless see note

• ▢ 1 tablespoon Olive Oil

• ▢ 1 tablespoon Taco Seasoning mix

• ▢ 6 cups Assorted Green lettuces

• ▢ 1 cup Black Beans, rinsed and drained

• ▢ 1 cup Corn, canned, drained and rinsed

• ▢ 1 cup cherry tomatoes, sliced in half

• ▢ 1 Avocado, cubed

• ▢ ¼ cup Onion, red, sliced very thin

• ▢ ½ cup Corn Chips

• ▢ ½ cup Mini Bell Peppers, sliced thin

• ▢ ½ cup Grated cheese, optional

• ▢ ¼ cup Cilantro, optional

• ▢ SALSA RANCH DRESSING

• ▢ ½ cup Ranch Dressing

• ▢ 1 tablespoon Taco Seasoning Mix

• ▢ ½ cup Salsa, mild, chunky

• ▢ 1 tablespoon Lime juice, fresh squeezed

Instructions

• Rub the chicken breasts on both sides with olive oil, then rub the tablespoon of the taco seasoning.

  Cook four to six minutes per side in a grill pan or large skillet, reaching 165F degrees internal temperature with a meat thermometer. Set aside to cool until ready to assemble the salad.

• On a large platter or divided among four dinner-sized plates, add the greens on the bottom, then top with black beans, corn, cherry tomatoes, avocado, sliced onion, corn chips, mini bell peppers and cheese and cilantro if using.

  Slice the chicken breasts and divide among the plates.

  For the dressing, add the ranch dressing, taco seasoning, lime juice and salsa to a small bowl and stir to combine. Drizzle over the salad and serve.

Notes

• If you don’t want to cook chicken yourself, buy a rotisserie chicken and use the shredded meat from it.

• This recipe is easy to double or cut in half. Same with the creamy ranch dressing.

• Try grated cheddar cheese, or any kind of cheese you’d like, or none at all.

• Use thinly sliced green onions instead of red if you prefer.

• Serve with sour cream too if you’d like.