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.
Nutrition Facts
700 kcal
Calories
45g
Protein
35g
Carbs
45g
Fat
Want to customize this recipe?
Make it vegan, keto, allergen-free, or adjust servings with AI.
