Santa Fe Salad with Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
2 boneless skinless chicken breasts (about 450g)
02 -
2 teaspoons chili powder
03 -
2 teaspoons cumin
04 -
1 tablespoon olive oil
→ Salad
05 -
6 cups chopped romaine lettuce
06 -
1 avocado, diced
07 -
1 cup canned corn, drained
08 -
1 cup diced roma tomatoes
09 -
⅓ cup chopped cilantro
10 -
Tortilla strips
→ Santa Fe Dressing
11 -
½ cup mayonnaise
12 -
1 tablespoon lime juice
13 -
1 tablespoon water, or more if needed
14 -
½ teaspoon chili powder
15 -
¼ teaspoon cumin
16 -
½ teaspoon onion powder
17 -
Salt & pepper, to taste
# Instructions:
01 -
Slice the chicken breasts in half horizontally to make 4 thin chicken cutlets.
02 -
In a small bowl, stir together 2 teaspoons chili powder and 2 teaspoons cumin. Sprinkle the mixture over both sides of the chicken cutlets.
03 -
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook, covered, 5-6 minutes on each side until cooked through to 74°C (165°F). Let rest for 10 minutes, then slice into strips.
04 -
While the chicken cooks, in a small bowl or jar, stir together the mayonnaise, lime juice, water, chili powder, cumin, onion powder, salt, and pepper. Add additional water if needed to achieve desired consistency.
05 -
Add romaine lettuce, avocado, corn, tomatoes, and cilantro to a large bowl. Drizzle with dressing and toss to combine.
06 -
Top with tortilla strips. Optionally, sprinkle with additional fresh lime juice and freshly-ground black pepper before serving.
# Notes:
01 -
This Santa Fe Salad features Southwest-inspired ingredients with a creamy Santa Fe sauce dressing.