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Santa Fe Chicken Salad

A bright, flavorful salad with spiced chicken, cilantro-lime crema, and fresh veggies for an easy weeknight meal.
Prep Time10 minutes
Cook Time7 minutes
Total Time17 minutes
Servings: 4 servings

Ingredients

  • 1 tablespoon taco seasoning
  • 2 boneless skinless chicken breasts
  • 1 tablespoon olive oil for cooking chicken
  • 1 cup chopped fresh cilantro plus more for garnish
  • 1 clove garlic chopped
  • 3 tablespoons olive oil for dressing
  • 2 tablespoons fresh lime juice from 1 lime
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup sour cream
  • 4 cups mixed salad greens
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 cup canned black beans drained and rinsed
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion finely chopped
  • 1/2 cup red bell pepper diced
  • 1 avocado sliced
  • tortilla chips optional, for garnish

Instructions

  • Pat the chicken breasts dry and rub 1 tablespoon taco seasoning evenly over both sides.
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook until done, about 6–7 minutes per side, until no longer pink and juices run clear.
  • Transfer the chicken to a cutting board and let rest for 5 minutes, then slice into thin strips.
  • Meanwhile, make the cilantro-lime dressing: in a food processor combine 1 cup chopped cilantro, 1 chopped garlic clove, 3 tablespoons olive oil, 2 tablespoons lime juice, 3/4 teaspoon kosher salt, and 1/4 teaspoon crushed red pepper flakes. Blend until smooth.
  • Add 1/2 cup sour cream to the processor and blend until the dressing is fully incorporated and creamy.
  • In a large bowl toss 4 cups mixed greens with 1 cup corn, 1 cup drained black beans, 1 cup halved cherry tomatoes, 1/2 cup finely chopped red onion, and 1/2 cup diced red bell pepper.
  • Drizzle about half the cilantro dressing over the salad and toss to combine.
  • Divide the salad among 4 plates, top each with sliced chicken and avocado slices, drizzle with remaining dressing, and garnish with tortilla chips and additional cilantro if desired.

Equipment

  • Skillet
  • Food Processor
  • Knife
  • Cutting Board
  • Mixing Bowl
  • Measuring Spoons

Notes

  • Swap the veggies for a jarred corn and black bean salsa to save time.
  • Use frozen corn thawed or canned corn if fresh is not available.
  • Drain and rinse canned black beans to reduce sodium.
  • Let chicken rest before slicing for juicier pieces.
  • Adjust crushed red pepper to taste for milder or spicier dressing.