Introduction
Santa Fe Salad
The Santa Fe Salad from Coconuts & Kettlebells is a vibrant and nutritious dish that celebrates fresh ingredients and zesty flavors. With grilled chicken, colorful veggies, and a southwest-inspired dressing, this salad is perfect for a healthy lunch or dinner. Let’s dive into the detailed recipe so you can enjoy this delightful meal at home.
Detailed Ingredients with Measures
Chicken
– 2 boneless, skinless chicken breasts
– ½ teaspoon chili powder
– ½ teaspoon ground cumin
– ½ teaspoon garlic powder
– ¼ teaspoon smoked paprika
– ¼ teaspoon sea salt
– ⅛ teaspoon ground black pepper
– 1 tablespoon olive oil
Salad
– 8 cups romaine lettuce or mixed greens, chopped
– 4 green onions, thinly sliced
– 1 ½ cups cherry tomatoes, halved
– 1 cup black beans, drained and rinsed
– 1 cup frozen sweet corn, thawed (or fresh corn)
– 1 avocado, seeded and diced
– 1 cup crushed tortilla chips (optional)
Dressing
– Southwest Salad Dressing or your favorite dressing
Prep Time
30 minutes
Allow the chicken to sit at room temperature for 30 minutes before cooking to ensure even grilling.
Cook Time, Total Time, Yield
Cook Time
– 12-16 minutes (grilling chicken)
Total Time
– 42-46 minutes (prep and cook)
Yield
– Serves 4 people
Now that you have everything you need to make the Santa Fe Salad, it’s time to enjoy a fresh and flavorful meal!
Detailed Directions and Instructions
Season the Chicken
Remove the chicken from the refrigerator and let it rest at room temperature for 30 minutes. In a small bowl, mix together the chili powder, ground cumin, garlic powder, smoked paprika, sea salt, and ground black pepper. Pat the chicken breasts dry, coat both sides with olive oil, and rub the seasoning mixture onto the chicken.
Grill the Chicken
Preheat your grill to medium-high heat, approximately 400°F. Once the grill is ready, place the seasoned chicken on the grill. Cook for 6-8 minutes on each side, or until the internal temperature reaches 165°F. Remove the chicken from the grill and allow it to rest for 5 minutes before slicing or cubing.
Assemble the Salad
In a large bowl or on individual plates, arrange the chopped romaine lettuce or mixed greens, sliced green onions, halved cherry tomatoes, drained and rinsed black beans, thawed sweet corn, diced avocado, and crushed tortilla chips if using. Top the salad with the sliced or cubed grilled chicken.
Add Dressing
Drizzle the Southwest Salad Dressing over the assembled salad, or serve it on the side for individual preferences.
Serve
Enjoy your freshly prepared Santa Fe Salad!
Notes
Optional Toppings
Consider enhancing your salad with additional toppings such as shredded cheese, sour cream, guacamole, or lime wedges.
Alternative Cooking Method
To cook the chicken on the stovetop, heat a pan over medium-high heat and add a tablespoon of olive oil. Sear the seasoned chicken for 5-7 minutes on each side until golden brown, or until it reaches an internal temperature of 165°F.
Meal Prep Tips
You can prepare the dressing up to 48 hours in advance and store it in an airtight container in the refrigerator. The chicken can also be cooked ahead of time, or you can utilize leftover or rotisserie chicken.
Vegetarian Option
To make a vegetarian version of the salad, simply omit the chicken and substitute with roasted sweet potatoes.
Serving Size
This entire salad fits well in a shallow 11-inch serving bowl.
Corn Options
You may use frozen or canned corn, or grill fresh corn on the cob and slice the kernels off for the salad.
Crushing Tortilla Chips
When adding tortilla chips, break them into 1-2 inch pieces as you place them on the salad.
Cook Techniques
Seasoning the Chicken
Before cooking, always let the chicken rest at room temperature for about 30 minutes. This helps in even cooking. A mixture of spices adds flavor; combine chili powder, cumin, garlic powder, paprika, salt, and pepper for a savory rub.
Grilling the Chicken
Preheat the grill to medium-high heat (around 400°F). Place the chicken on the grill and cook for 6-8 minutes on each side until it reaches an internal temperature of 165°F. Allow it to rest before slicing to retain juices.
Salad Assembly
In a large bowl, layer your salad components strategically for visual appeal and even distribution. Start with the greens, then add vegetables, beans, and avocado before topping with chicken.
Adding Dressing
Drizzle your favorite dressing over the salad before serving. Alternatively, serve the dressing on the side to allow guests to customize their servings.
Alternative Cooking Method
If grilling isn’t an option, cook the seasoned chicken on a stovetop pan. Heat the pan on medium-high with olive oil and sear until golden brown, ensuring it also reaches an internal temperature of 165°F.
Meal Prep Tips
For efficiency, prepare the dressing in advance, up to 48 hours ahead, and store it in the refrigerator. Cook chicken beforehand or use leftover or rotisserie chicken to save time.
Vegetarian Option
For a vegetarian variation, substitute chicken with roasted sweet potatoes, ensuring a hearty and nutritious salad.
Corn Options
Utilize frozen or canned corn interchangeably. Alternatively, grill fresh corn on the cob and slice off the kernels for a fresh taste.
Crushing Tortilla Chips
For added crunch, break tortilla chips into 1-2 inch pieces as you sprinkle them onto the salad, ensuring they maintain texture without becoming too soft.
FAQ
Can I use other types of lettuce?
Yes, you can substitute romaine with mixed greens or any favorite leafy greens based on your preference.
How long can I store leftovers?
Leftover salad can be stored in the refrigerator for up to 2 days. Keep the dressing separate to prevent sogginess.
What if I don’t have a grill?
You can cook the chicken on a stovetop or in the oven. Just follow the alternative cooking method mentioned earlier.
Can I add other toppings?
Absolutely! Feel free to add shredded cheese, sour cream, guacamole, or even fresh lime wedges to enhance your salad experience.
Is this salad suitable for meal prep?
Yes, the salad can be prepared in advance. Store each component separately until ready to assemble for best freshness.
Conclusion
The Santa Fe Salad is a vibrant and nutritious dish that beautifully combines the flavors of grilled chicken, fresh vegetables, and beans. It’s perfect for a quick lunch or a satisfying dinner, and its customizable nature makes it suitable for various dietary preferences. By adding your favorite toppings and dressing, you can enjoy this salad in countless delightful ways.
More recipes suggestions and combination
Quinoa Salad Bowl
Replace the lettuce with cooked quinoa and add diced cucumbers, bell peppers, and feta cheese for a protein-packed meal.
Mediterranean Chickpea Salad
Use chickpeas instead of black beans, add cherry tomatoes, cucumber, red onion, and a lemon-tahini dressing for a refreshing twist.
Asian-Inspired Chicken Salad
Swap the Southwest dressing for a sesame ginger dressing, and include ingredients like mandarin oranges, snap peas, and toasted sesame seeds.
Grilled Shrimp Salad
Substitute grilled shrimp for the chicken, and add mango slices and shredded cabbage for a tropical flavor.
Southwestern Tofu Salad
For a vegan option, use marinated and grilled tofu instead of chicken, and add diced peppers and cilantro for added zest.
