Description
Santa Fe Chicken Salad is a Chili’s copycat recipe featuring spicy grilled chicken, crispy tortilla strips, creamy chipotle dressing, and fresh veggies like avocado, tomatoes, and red onion. A bold and hearty salad perfect for lunch or dinner.
Ingredients
For the Dressing:
- ¼ cup (60 g) mayonnaise
- ½ cup (140 g) Greek yogurt
- 1 tablespoon taco seasoning
- ½ lime, juiced
- ¼ teaspoon salt (if your taco seasoning does not contain salt)
- ¼ teaspoon chipotle powder
- ⅛ teaspoon cayenne powder
For the Salad:
- 2 chicken breasts, sliced lengthwise into 4 cutlets
- ½ teaspoon salt
- 1 tablespoon taco seasoning
- 1 tablespoon (15 ml) vegetable oil
- 1 large heart of romaine lettuce, cut or torn (about 6 cups)
- 2 medium tomatoes, diced
- ½ small red onion, diced
- ¼ cup fresh cilantro, chopped
- 1 large avocado, sliced
- 1 ½ cups crispy tortilla strips
For the Tortilla Strips:
- Small white corn tortillas, cut into strips
- ½ cup (120 ml) vegetable oil for frying
- Salt for seasoning
Instructions
1. In a small bowl, combine mayonnaise, Greek yogurt, taco seasoning, lime juice, salt, chipotle powder, and cayenne powder. Whisk until smooth and set aside.
2. Season both sides of chicken cutlets with salt and taco seasoning.
3. Heat oil in a skillet over medium heat. Add chicken and cook until internal temperature reaches 165°F (74°C). Remove and let rest for 5 minutes, then slice into strips.
4. In a large mixing bowl, combine romaine lettuce, most of the diced tomatoes, red onion, and cilantro. Add ¾ of the dressing and toss gently to coat.
5. Transfer salad to a serving platter or individual plates. Top with sliced chicken and avocado.
6. Sprinkle remaining diced tomatoes, onion, and cilantro over top. Drizzle with remaining dressing.
7. To make tortilla strips, heat oil to 350°F (180°C). Fry tortilla strips in batches for about 1 minute or until golden and crisp. Drain on paper towels and season with salt.
8. Top salad with crispy tortilla strips just before serving.
Notes
To reduce sodium, use homemade or low-sodium taco seasoning. Add shredded cheese, black beans, corn, or cucumbers for extra texture and flavor. Omit cayenne and chipotle for a milder dressing. Store dressing and cooked chicken separately in the fridge up to 2 days if prepping ahead. Do not dress salad until ready to serve to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 388
- Sugar: 4 g
- Sodium: 814 mg
- Fat: 23 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.04 g
- Carbohydrates: 17 g
- Fiber: 5 g
- Protein: 29 g
- Cholesterol: 79 mg