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Santa Fe Chicken Salad Recipe

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A vibrant and flavorful Santa Fe Salad with perfectly seasoned grilled chicken, fresh vegetables, black beans, sweetcorn, and a zesty lime dressing. This quick and easy recipe makes a nutritious and satisfying meal in just 25 minutes.

Ingredients

For the Chicken:

  • 2 chicken breasts (skinless, boneless, about 160g each)
  • 1 tsp chilli powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp dried herbs (like oregano or thyme)
  • 1/8 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp olive oil

For the Salad:

  • 90 g baby spinach
  • 2 spring onions (sliced)
  • 150 g cherry tomatoes (halved)
  • 120 g black beans (rinsed and drained)
  • 100 g tinned sweetcorn (drained)
  • 1 avocado (diced)
  • 30 g corn tortilla chips/crisps (crushed)
  • 5 g fresh coriander

For the Dressing:

  • 3 tbsp extra virgin olive oil
  • 2 tbsp lime juice
  • 1 tsp honey
  • 1/4 tsp ground cumin
  • 1/4 tsp chilli powder
  • Salt and pepper (to taste)

Instructions

  1. Prepare the Spice Mix: In a small bowl, combine chilli powder, ground cumin, paprika, dried herbs, garlic powder, salt, and black pepper to create the seasoning blend.
  2. Season the Chicken: Rub the chicken breasts thoroughly with the prepared spice mix ensuring they are fully coated for maximum flavor.
  3. Cook the Chicken: Heat a large frying pan or griddle pan over medium-high heat and brush with olive oil. Once hot, place the chicken breasts in the pan and cook for 5-6 minutes on each side or until the internal temperature reaches 74°C (165°F), indicating they are fully cooked. Remove from heat and set aside.
  4. Make the Dressing: While the chicken cooks, whisk together extra virgin olive oil, lime juice, honey, ground cumin, chilli powder, salt, and pepper in a small bowl. Optionally, add some spicy juices from the chicken pan to the dressing for extra flavor.
  5. Assemble the Salad: In a large bowl, combine baby spinach, sliced spring onions, halved cherry tomatoes, rinsed black beans, drained sweetcorn, diced avocado, fresh coriander, and crushed tortilla chips. Toss gently with half of the dressing to coat evenly.
  6. Serve: Slice the cooked chicken breasts into strips and place on top of the salad. Drizzle the remaining dressing over the salad just before serving for a fresh and vibrant finish.

Notes

  • Ensure chicken is cooked to an internal temperature of 74°C for food safety.
  • You can substitute fresh herbs like cilantro if fresh coriander is unavailable.
  • For a spicier salad, increase chilli powder in the seasoning and dressing.
  • Use freshly squeezed lime juice for the best dressing flavor.
  • Slightly crushing the tortilla chips just before mixing helps maintain their crispiness.

Find it online: https://marthatasty.com/santa-fe-chicken-salad-recipe/