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Serves 3-4

SantaFe Chicken Salad

The dressing does double duty as a marinade in this healthy and hearty salad!

10 minPrep Time

10 minCook Time

20 minTotal Time

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  • 1/4 c. extra-virgin olive oil
  • pinch of crushed red pepper flakes
  • 1/4 c. lime juice
  • 2 cloves garlic, minced
  • 1/2 tsp. ground cumin
  • kosher salt
  • Freshly ground black pepper
  • 3 tbsp. vegetable oil, divided
  • 2 small corn tortillas
  • 2 boneless, skinless chicken breasts
  • 4 c. chopped romaine lettuce
  • 1 c. black beans, drained
  • 1 avocado, chopped
  • 2/3 c. corn
  • 1 c. Shredded Monterey Jack
  • 1/4 c. Chopped cilantro


  1. Make dressing/marinade. Whisk together olive oil, red pepper flakes, lime juice, garlic and cumin until emulsified.
  2. Place chicken breasts in a large resealable plastic bag. Pour about half of the lime dressing over the chicken, close bag and toss chicken to coat.
  3. Marinate 15 minutes. Meanwhile, heat 2 tablespoons vegetable oil in a medium skillet over medium heat. Cut tortillas in half, then slice the halves into ½”-thick strips. When the oil is shimmering and very hot, add the strips to the oil. Fry until crispy, about 2 minutes per side. Drain on paper towels and season immediately with salt.
  4. In a separate skillet, heat remaining vegetable oil over medium-high heat. Add chicken and cook for 6-8 minutes per side, until the chicken is cooked through. Let rest for 10 minutes before slicing.
  5. Assemble salad. Toss remaining ingredients in a large serving bowl. Top with cooked chicken and crispy tortilla strips then toss with dressing.


gluten free
egg free
wheat free
seafood free
treenut free
sesame free
mustard free



734 cal


57 g


26 g


34 g
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