Habanero Santa Fe Chicken Salad
This Habanero Santa Fe Chicken Salad is filled with vibrant summer flavours like diced mango, spiralized beets, sliced avocado and finished with a spicy dressing!
This post is sponsored by PC Black Label – thanks for supporting the brands that help keep my blog up and running!
Say hello to summer in a bowl.
This Habanero Santa Fe Chicken Salad is filled to the brim with delicious veggies, and it's so easy to throw together you won't even have to think twice about dinner.
I know, I've been posting a lot of salad recipes lately. But it's really only because summer is perfect for this kind of eating. Only 40 minutes or so to throw together, tons of fresh, vibrant flavours, and no need to turn on the oven.
Now the key to a delicious salad like this Habanero Santa Fe Chicken Salad is a variety of flavours and textures. I have been obsessed with mango recently, eating chunks of it at a time while recipe testing each afternoon.
I've never been the type of person to believe in fruit as dessert (like, who ARE these people?!), but this stuff is addicting. I don't know what it is. So naturally, I'm adding it into savoury recipes as well.
Throw in some crunchy tortilla strips, some grilled corn, cherry tomatoes and sliced avocado and you've got heaven in a bowl. I mean, you might not even need to add any chicken here either. Some black beans, lentils, chickpeas or quinoa could do as proteins- and then you've got a delicious vegetarian option that's ready in a flash!
Have you seen all the spiralized veggies at the grocery store lately? I am loving this trend – you no longer need to get your own spiralizer and spend a ton of time prepping veggies. I've seen beets, carrots, zucchini, sweet potato and butternut squash all pre-spiralized for you to take home and use in soups and salads at the store.
The beet spirals in this salad in particular were reduced in price at the store because they only had a day left of shelf life – not too bad considering I ate this Habanero Santa Fe Chicken Salad the same day I shot it for dinner, and a fun new addition to my salad routine!
And don't even get me started at the Habanero dressing – it is truly what makes this salad!!!
As you know, I've partnered with PC Black Label to put together some amazing recipes using ingredients from a monthly black box they send me. It's been such a fun project and I've loved being able to experiment in the kitchen while whipping up some quick and easy healthy meals like these Southwest Chicken Foil Packets and this Chili Chicken Quinoa Salad.
I used the habanero aioli from this month's PC Black Label black box and also received a jar of bacon marmalade that I can't wait to use in some wraps and sandwiches. I love that the ingredients are super unique and play on the latest trends in the food industry so you can feel like a five star chef at home.
So basically, the key to the dressing is the habanero aioli, a little bit of white wine vinegar, some honey and paprika. Boom, done. You could not get a more delicious finish to this salad!
Will you be making this Habanero Santa Fe Chicken Salad?
I am so here for all delicious summer salads! I don't think I ever want the season to end because of all the good eats we've got this time of year!
Habanero Santa Fe Chicken Salad
- 2 chicken breasts, sliced in half lengthwise
- 1 tbsp olive oil
- 2 tsp taco seasoning
- 1 box spring mix
- 1-2 beets, spiralized (I bought a container of pre-spiralized beets)
- 1 mango
- 1 cup cherry tomatoes, sliced in half
- 1 cup Corn
- 1 can black beans
- 1 avocado, sliced
- 1 cup tortilla strips
- 1/2 cup cilantro, chopped
- Limes for garnish
- 1/2 cup PC Black Label habanero aioli
- 1 tbsp white wine vinegar
- 1 tbsp honey
- 1 tsp paprika
- Preheat BBQ to med-high heat. Alternatively, preheat oven to 425 F. Slice chicken breasts in half lengthwise and toss with olive oil and seasoning. Cook for 4 minutes per side on grill, or 15 minutes in the oven. Remove and let cool before slicing.
- Meanwhile, mix dressing ingredients together and divide veggies, fruit and tortilla strips among 4 large pasta bowls. Top with chicken and dressing and serve!