Santa Fe Salad Recipe: Southwest Chicken & Avocado Bowl

Santa Fe Salad is a vibrant, vegetable-packed salad with bold flavors and contrasting textures—ideal for a simple weeknight dinner. Loaded with fresh produce and topped with juicy, seasoned chicken, it’s satisfying and full of wholesome ingredients. The chipotle honey vinaigrette brings a smoky heat balanced by lime and a touch of sweetness.

This salad is hearty and nourishing, and the moist chicken provides the perfect protein. It’s a great recipe to add to your weekly rotation. If you enjoy high-protein salads, try the Chipotle Chicken Salad for another easy, versatile option.

Ingredients Needed

Full measurements are listed in the printable recipe card below.

• Chicken breasts – boneless, skinless work best here.
• Seasonings – garlic powder, onion powder, chipotle, smoked paprika, salt, and pepper.

For the Salad

• Romaine lettuce – crunchy and sturdy so the dressing clings well. Mixed greens can be used if preferred.
• Tomatoes – cherry tomatoes halved or chopped tomatoes.
• Red bell pepper – adds color and crispness.
• Black beans – for fiber and southwest flavor.
• Corn – thawed frozen kernels or fresh cut from the cob.
• Jalapeño – thinly sliced for heat and color; remove seeds for milder spice.
• Avocado – sliced or mashed into a quick guacamole to top the salad.
• Quinoa (optional) – adds extra protein and makes the salad more filling.
• Green onions – for bright flavor and aroma.
• Tortilla chips – crushed on top for a salty crunch, similar to croutons.
• Salsa (optional) – can replace the dressing if you prefer.
• Cheese – cotija, feta, or a Mexican blend work well.

Chipotle Honey Vinaigrette

• Fresh lime juice – brightens the dressing.
• Honey – balances the heat; maple syrup is an okay substitute.
• Garlic – one clove for a savory bite.
• Chipotle peppers in adobo – use one or two peppers for smoky heat and flavor.
• Seasonings – salt, pepper, and a pinch of dried oregano.
• White vinegar – or apple cider vinegar as an alternative.
• Light olive oil – or avocado oil for a milder taste.
• Cilantro – chopped fresh; substitute parsley if you don’t like cilantro.

Steps to Make This Recipe

Below is a concise walkthrough to prepare the Santa Fe Salad. The complete ingredient list and amounts are available in the recipe card at the bottom of the page.

• Step One – Cook the chicken: Combine the chicken seasonings. If breasts are large, halve them for even cooking. Pat the chicken dry, rub with the seasoning mix, and cook in a lightly oiled skillet over medium heat for about 8–10 minutes per side, until the internal temperature reaches 165°F (74°C). Let rest before slicing.
• Step Two – Prepare grains and veggies: Cook quinoa according to package directions if using. While quinoa and chicken cook, chop tomatoes, romaine, green onions, bell pepper, and jalapeño. To make a quick guacamole, mash the avocado with 1/2 teaspoon salt and 1 tablespoon chopped cilantro.
• Step Three – Assemble the base: Toss romaine and chopped vegetables in a large salad bowl.
• Step Four – Make the dressing: In a small blender or food processor, combine lime juice, olive oil, chipotle in adobo, cilantro, garlic, honey, oregano, vinegar, and salt. Pulse until smooth, add a little water if needed to thin, and set aside.
• Step Five – Finish the salad: Cube or slice the rested chicken. Pour half the dressing over the salad, add cooked quinoa and cheese, and toss to combine. Plate, top with chicken, crushed tortilla chips, and additional dressing to taste. Store leftovers in an airtight container in the refrigerator for up to two days.

Recipe Pairings

This salad is delicious on its own, and pairs nicely with soft, buttery rolls for dipping into extra dressing.

Other great salads to try

Appetizers

Burrata Tomato Salad

Salads

Lemon Kale Caesar Salad

Salads

Cajun Chicken Salad

Dinner

Green Goddess Chicken Salad

If you try this recipe, let me know what you think. Thanks for being here.

Santa Fe Salad

Santa Fe Salad is a flavorful, vegetable-forward dish with plenty of textures and southwest-inspired spice.

Prep: 15 mins

Cook: 20 mins

Total: 40 mins

Servings: 4

Equipment

• Large skillet or frying pan

Ingredients

• 1 lb 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

For the Santa Fe Salad

• 6–8 cups romaine
• 1 cup black beans, cooked
• 1 cup corn kernels, thawed
• 1 red bell pepper, chopped
• 1 cup tomatoes, chopped
• 1 jalapeño, sliced
• 2 green onions, sliced
• ¼ cup cotija cheese (or feta/shredded cheddar)
• ¼ cup quinoa, optional
• 1 avocado
• ⅓ cup tortilla chips, crushed

Chipotle Honey Vinaigrette

• 1½ limes, juiced
• ⅓ cup light olive oil
• 2 tbsp chipotle peppers in adobo
• ¼ cup cilantro, chopped
• ¼ tsp dried oregano
• ¼ tsp salt
• 1 garlic clove
• 1 tbsp honey (more to taste)
• 3 tbsp water, to thin
• 4 tbsp white vinegar

Instructions

• Make the chicken: Mix the seasoning, coat the chicken, and cook in an oiled skillet over medium heat until cooked through. Rest and slice or cube.
• Cook quinoa if using. Chop vegetables and prepare guacamole by mashing avocado with salt and cilantro.
• Add romaine and chopped vegetables to a large bowl.
• Blend all dressing ingredients until smooth, thin with water as needed, and set aside.
• Pour half the dressing over the salad, add quinoa and cheese, toss, then top with chicken and crushed tortilla chips. Store leftovers in the fridge for up to two days.

Notes

• Rotate ingredients or use rotisserie chicken when short on time.
• Adjust honey in the dressing to taste.
• Any canned beans work well; swap cheeses to preference.
• If prepping ahead, keep quinoa, cheese, and dressing separate until serving.
• Leftovers keep well in an airtight container for up to two days; refresh with extra romaine when serving.

Nutrition

Serving: 1.5 cup |
Calories: 621 kcal |
Carbohydrates: 46 g |
Protein: 46 g |
Fat: 29 g

Nutrition information is an approximation.

Additional Info

Author: Bailey Rhatigan

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Course: Salad, Sauces & Dressings

Cuisine: Mexican

Servings: 4

Calories: 621

Keyword: Santa Fe Chicken Salad, Santa Fe Salad

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