I love how this recipe balances freshness and heartiness in one bowl. The smoky spices on the chicken pair perfectly with the sweetness of the dressing. I also enjoy how customizable it is—I can adjust spice levels, swap ingredients, or make it vegetarian. It’s filling enough for a main meal while still feeling light and vibrant.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 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 6–8 cups romaine 1 cup black beans, cooked 1 cup corn kernels (thawed) 1 red bell pepper 1 cup tomatoes, chopped 1 jalapeño 2 green onions ¼ cup cotija cheese ¼ cup quinoa 1 avocado ⅓ cup tortilla chips 1½ limes, juiced ⅓ cup light olive oil 2 tbsp chipotle peppers in adobo ¼ cup cilantro ¼ tsp dried oregano ¼ tsp salt 1 garlic clove 1 tbsp honey (more if needed) 3 tbsp water 4 tbsp white vinegar
Directions
I start by mixing all the chicken seasonings in a small bowl. If the chicken breasts are large, I cut them in half for even cooking. After patting them dry, I rub them with the seasoning mix. I heat oil in a skillet and cook the chicken for about 8–10 minutes per side until fully cooked, then I let it rest.
While the chicken cooks, I prepare the quinoa according to the package instructions. At the same time, I chop the tomatoes, romaine, onions, bell pepper, and jalapeño. I also make a quick guacamole by mashing avocado with salt and a bit of cilantro.
Next, I add the romaine and chopped vegetables into a large salad bowl.
For the dressing, I blend all vinaigrette ingredients until smooth, then add water and blend again until I reach the right consistency.
I cube the rested chicken into bite-sized pieces. I pour half of the dressing over the salad, add quinoa and cheese, and toss everything together. I serve it topped with chicken and extra dressing as needed.
Servings and timing
I prepare this recipe in about 35 minutes, and it serves 4 people generously.
Variations
I sometimes swap chicken for grilled shrimp or tofu when I want something different. If I want extra crunch, I add more tortilla chips or even roasted chickpeas. For a milder version, I skip the jalapeño and reduce the chipotle. I also like using feta instead of cotija when that’s what I have on hand.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 2 days. I keep the dressing separate when possible so the salad stays crisp. When reheating, I only warm the chicken and quinoa slightly and then add them back to the fresh salad ingredients.
FAQs
Can I make this salad ahead of time?
I can prep most components ahead, but I keep the dressing and avocado separate until serving to maintain freshness.
Is this salad spicy?
I find it mildly spicy due to the chipotle and jalapeño, but I can easily adjust the heat by reducing or omitting them.
Can I use store-bought dressing?
I can, but I prefer the homemade chipotle honey vinaigrette because it adds a unique smoky-sweet flavor.
What can I substitute for quinoa?
I sometimes use rice, couscous, or even farro if I want a different texture.
How do I know when the chicken is fully cooked?
I check that the internal temperature reaches 165°F and that the juices run clear.
Conclusion
I enjoy making this Santa Fe Salad because it’s packed with flavor, texture, and nutrition all in one bowl. It’s a recipe I can rely on for a satisfying meal that feels both wholesome and exciting every time I prepare it.
Easy Santa Fe Salad Recipe made with tender chicken, black beans, corn, tomatoes, and creamy avocado. A fresh and flavorful meal everyone will love.
Author:Emma
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings
Category:Salad
Method:Stovetop
Cuisine:Southwestern / Mexican-Inspired
Diet:Gluten Free
Ingredients
For the chicken:
3 boneless, skinless chicken breasts
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 salad:
6 to 8 cups romaine, chopped
1 cup black beans, cooked
1 cup corn kernels, thawed
1 red bell pepper, chopped
1 cup tomatoes, chopped
1 jalapeño, chopped
2 green onions, sliced
¼ cup cotija cheese
¼ cup quinoa
1 avocado
⅓ cup tortilla chips
For the chipotle honey vinaigrette:
Juice of 1½ limes
⅓ cup light olive oil
2 Tbsp chipotle peppers in adobo
¼ cup cilantro
¼ tsp dried oregano
¼ tsp salt
1 garlic clove
1 Tbsp honey, plus more if needed
3 Tbsp water
4 Tbsp white vinegar
Instructions
In a small bowl, mix garlic powder, onion powder, smoked paprika, black pepper, salt, and chipotle powder. If the chicken breasts are large, cut them in half for even cooking. Pat the chicken dry and rub with the seasoning mix.
Heat olive oil in a cast iron skillet or large skillet over medium heat. Cook the chicken for 8 to 10 minutes per side, or until the internal temperature reaches 165°F and the chicken is fully cooked. Set aside to rest.
Cook the quinoa according to package instructions.
While the chicken and quinoa cook, chop the romaine, tomatoes, red bell pepper, jalapeño, and green onions.
Make the guacamole by mashing the avocado in a medium bowl with ½ tsp salt and 1 Tbsp cilantro.
Add the romaine, black beans, corn, tomatoes, bell pepper, jalapeño, and green onions to a large salad bowl.
To make the chipotle honey vinaigrette, add the lime juice, olive oil, chipotle peppers in adobo, cilantro, oregano, salt, garlic, honey, water, and white vinegar to a small blender or food processor. Blend until smooth.
Cube the cooked chicken into bite-sized pieces.
Pour half the dressing over the salad. Add the cooked quinoa and cotija cheese, then toss well to combine.
Serve topped with cubed chicken, guacamole, tortilla chips, and extra dressing as desired.
Notes
Use cooked black beans, either homemade or drained and rinsed canned beans.
Cotija cheese adds a salty finish, but feta can work as a substitute.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
For best texture, keep tortilla chips separate until serving.
