Santa Fe Salad
A comforting and colorful salad with bold flavors, featuring smoky chipotle and zesty lime, perfect for quick dinners or festive gatherings.
Ingredients
Salad Base
- 8 cups Romaine or mixed greens Crisp base that holds the toppings.
- 1 lbs Grilled or roasted chicken breast, sliced Or black beans for vegetarian option.
- 1 cup Roasted corn Fresh or frozen, charred for smoky flavor.
- 1 cup Cherry tomatoes, halved Juicy pops of acidity.
- 1 medium Red bell pepper, thinly sliced Bright, crunchy color.
- 1/2 medium Red onion, thinly sliced Soak in cold water 5 minutes for milder flavor.
- 1 medium Avocado, sliced Creamy contrast and richness.
- 1/2 cup Cotija or feta cheese, crumbled Substitute with nutritional yeast for dairy-free.
- 1/4 cup Cilantro, chopped Herbaceous freshness.
- 1 cup Tortilla strips or crushed tortilla chips For crunch.
Chipotle Lime Dressing
- 1/2 cup Plain Greek yogurt or sour cream
- 1-2 tablespoons Chipotle in adobo, minced Adjust for heat.
- 2 tablespoons Lime juice
- 2 tablespoons Olive oil
- 1 tablespoon Honey or agave
- to taste Salt and pepper
Instructions
Preparation
- Season chicken with cumin, smoked paprika, salt and pepper; grill or pan-sear until just cooked through, about 5–6 minutes per side depending on thickness.
- If using frozen corn, toss in a hot skillet with a drizzle of oil until charred and sweet.
Make the Dressing
- In a blender or bowl, combine Greek yogurt, minced chipotle, lime juice, olive oil, honey, and salt and pepper to taste. Whisk until smooth and tangy.
Assemble the Salad
- Toss greens with a light drizzle of dressing so they are slightly coated but not soggy.
- Layer sliced chicken or black beans, roasted corn, tomatoes, red pepper, red onion, avocado, and cheese over the greens.
- Scatter tortilla strips for a crunchy finish.
Serve
- Drizzle a little extra dressing over the top, sprinkle with chopped cilantro, and serve immediately.
Notes
For a vegan option, replace yogurt with cashew cream and chicken with grilled tempeh or extra black beans. Serve over warm quinoa or brown rice for a heartier meal.