Chili's Santa Fe Chicken Salad
This Santa Fe Chicken Salad is a perfect Chili's copycat recipe loaded with spicy chicken, yummy veggies, tortilla strips and Santa Fe sauce.
Servings: 4 servings
- 4 chicken cutlets
- 1 tbsp olive oil
- 1 tbsp taco seasoning
- 1 head romaine lettuce
- 1 avocado, sliced
- 1/2 cup pico de gallo (store bought)
- 1/4 cup chopped cilantro
- 1/4 cup tortilla strips
- 2 tbsp ranch dressing
Santa fe sauce
- 1/3 cup light mayo
- 1 tbsp lime juice
- 1 tbsp water
- 1/2 tsp chili powder
- 1/2 tsp paprika smoked paprika is preferred
- 1/2 tsp onion powder
- Salt & pepper, to taste
Rub chicken cutlets with olive oil and taco seasoning. Heat a large skillet over med-high heat and cook chicken for 3-4 minutes per side until cooked through. Set aside and let cool, then slice chicken thinly.
Meanwhile, mix together ingredients for santa fe sauce.
When ready to serve salad, toss lettuce with ranch dressing, then top with sliced chicken, avocado, pico de gallo, cilantro and tortilla strips. Drizzle santa fe sauce overtop then serve and enjoy!
Make this salad vegetarian by swapping out the chicken for black beans, tofu or eggs.
Store all the components of this salad in the fridge for up to 5 days. Warm up the chicken in the microwave, oven or on the stovetop then assemble your salad fresh.
Freeze the chicken for up to 3 months. Defrost in the fridge overnight then reheat as normal.
Calories: 438kcal | Carbohydrates: 18g | Protein: 39g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 114mg | Sodium: 700mg | Potassium: 1259mg | Fiber: 7g | Sugar: 6g | Vitamin A: 14205IU | Vitamin C: 17mg | Calcium: 66mg | Iron: 3mg