Santa Fe Chicken Salad
A vibrant and satisfying dish that captures the essence of Southwestern cuisine, featuring juicy chicken, crisp vegetables, and zesty dressing.
Equipment
- Grill Pan or Skillet
- Mixing Bowl
Ingredients
Chicken
- 2 pieces boneless, skinless chicken breasts (about 1 pound)
Seasoning
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
To Taste
- salt to taste
- pepper to taste
Salad Base
- 4 cups mixed greens (such as romaine, spinach, or arugula)
- 1 cup cherry tomatoes halved
- 1 cup corn (fresh, frozen, or canned)
- 1 piece red bell pepper diced
- 1 piece avocado diced
- 1/2 cup shredded cheese (like cheddar or Monterey Jack)
- 1/4 cup fresh cilantro chopped
- 1/2 cup salsa (store-bought or homemade)
- 1 piece lime Juice of
Instructions
- 1. In a small bowl, mix together the olive oil, chili powder, cumin, salt, and pepper. Rub this mixture over the chicken breasts to ensure they are evenly coated.
- 2. Heat a grill pan or skillet over medium-high heat. Once hot, place the seasoned chicken breasts in the pan. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Remove the chicken from the heat and allow it to rest for about 5 minutes before slicing.
- 3. In a large mixing bowl, combine the mixed greens, cherry tomatoes, corn, red bell pepper, and avocado. Toss gently to combine.
- 4. Once the chicken has rested, slice it into thin strips and add it to the salad bowl. Sprinkle the shredded cheese and chopped cilantro over the top.
- 5. Drizzle the salsa and lime juice over the salad. Toss everything together until the salad is well coated with the dressing.
- 6. Serve the salad immediately, garnished with additional cilantro or lime wedges if desired. Enjoy your refreshing Santa Fe Chicken Salad!
Notes
For variations, consider adding beans for extra protein, switching up the greens, or incorporating fruits for a sweet twist.