I can’t lie, the dressing is the star of the show in this Santa Fe chicken salad. It’s creamy, tangy, and super fresh tasting– everything I love in salad dressing. It takes this salad to the next level, and I’ve been putting it on everything! Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
How to Store
As with any salad, I recommend storing the chicken, veggies, and dressing in separate airtight containers in the refrigerator. Everything will keep well for up to 3 days. Assemble just before serving.
How to Make Santa Fe Chicken Salad Step by Step
Season the Chicken: Rub 1 tablespoon of taco seasoning evenly over both sides of 2 boneless, skinless chicken breasts. Cook the Chicken: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes per side, or until they are cooked through and no longer pink in the center. Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips. Make the Dressing: In a food processor, combine 1 cup of chopped fresh cilantro, 1 chopped clove of garlic, 3 tablespoons of olive oil, 2 tablespoons of fresh lime juice, ¾ teaspoon of kosher salt, and ¼ teaspoon of crushed red pepper flakes. Blend until the mixture becomes smooth and well combined. Add ½ cup of sour cream and blend until all ingredients are fully incorporated. Assemble the Salads: Place 4 cups of salad greens in a large salad bowl. Incorporate 1 cup of corn kernels, 1 cup of black beans, 1 cup of halved cherry tomatoes, ½ cup of finely chopped red onion, and ½ cup of diced red bell pepper. Drizzle half of the dressing onto the salad and mix well. Portion the salad evenly onto four plates and generously drizzle with the cilantro dressing. Next, add the sliced chicken and sliced avocado to each plate. Garnish with tortilla chips and a sprinkle of cilantro.
