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4 from 2 votes

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!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Salad
Cuisine: Mexican
Servings: 4 servings
Calories: 469kcal


  • 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

Habanero dressing

  • 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!


Calories: 469kcal | Carbohydrates: 50g | Protein: 28.5g | Fat: 18g