Recreate the vibrant flavors of Chili's famous Santa Fe Chicken Salad right in your own kitchen with this inspired recipe, perfect for a satisfying meal.
2 tbsp water or milk (to thin dressing, if needed)
Salt and black pepper to taste (for dressing)
6 cups mixed greens (romaine, iceberg, or spring mix)
1 (15-oz) can black beans, rinsed and drained
1 (15-oz) can corn, drained, or 1.5 cups frozen corn, thawed
1 large ripe avocado, diced
1/2 cup shredded Monterey Jack cheese (optional)
1/2 cup tortilla strips or crushed tortilla chips
Instructions
1
In a medium bowl, toss chicken breasts with 1 tbsp olive oil, 1 tsp chili powder, 1/2 tsp cumin, 1/4 tsp smoked paprika, 1/4 tsp garlic powder, salt, and pepper. Let marinate for at least 15 minutes while you prepare other ingredients.
2
In a small bowl, whisk together mayonnaise, Greek yogurt or sour cream, lime juice, 1 tbsp olive oil, honey (if using), 1 tsp chili powder, 1/2 tsp cumin, 1/4 tsp smoked paprika, 1/4 tsp garlic powder, chopped cilantro, salt, and pepper. If the dressing is too thick, add water or milk, 1 tablespoon at a time, until desired consistency is reached. Taste and adjust seasonings.
3
Heat a grill pan or large skillet over medium-high heat. Cook marinated chicken breasts for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C) and they are no longer pink in the center. Remove from heat, let rest for 5 minutes, then slice or dice into bite-sized pieces.
4
Rinse and drain the black beans and corn. Dice the avocado.
5
In a large serving bowl, combine the mixed greens, black beans, corn, diced avocado, and shredded Monterey Jack cheese (if using). Top with the sliced chicken.
6
Drizzle generously with the Santa Fe dressing and scatter tortilla strips or crushed tortilla chips over the top just before serving. Toss gently if desired.
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