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This copycat Santa Fe Chicken Salad brings Chili's bold southwestern flavors right to your kitchen. Every bite is a mix of juicy spicy chicken, crunchy homemade tortilla strips, creamy avocado, and vibrant veggies, tossed with a tangy chipotle dressing that ties it all together. I love making this when I am craving something zesty, colorful, and satisfying without leaving home.
I first tried making this for a family movie night and now it is my favorite way to spice up our weeknight salad routine. Watching everyone go back for seconds is the best reward.
Ingredients
- Mayonnaise: gives the dressing creaminess and tang. Use a good quality mayonnaise for best flavor
- Greek yogurt: boosts protein and makes the dressing extra creamy. Go for whole milk yogurt if you like a richer taste
- Taco seasoning: gives that unmistakable chili-inspired kick. Homemade blends let you control salt and heat
- Lime juice: brightens all the flavors. Choose a juicy lime that feels heavy for its size
- Chipotle powder: infuses smoky heat. This is essential for the true Santa Fe vibe
- Cayenne powder: adds extra heat if you like it spicy
- Salt: sharpens and balances the dressing flavor
- Chicken breasts: are lean and perfect for soaking up the seasonings. Look for fresh firm fillets
- Vegetable oil: is used for both sautéing chicken and frying tortilla strips. Choose a neutral oil for best results
- Romaine lettuce: stays crisp and refreshing even after tossing. Chop right before making the salad for max crunch
- Tomatoes: add color and juicy sweetness. Ripe red tomatoes work best
- Red onion: gives bite and brightness. Dice finely for best distribution
- Cilantro: adds a punch of fresh herb flavor. Pick bright green leaves that smell fragrant
- Avocado: lends creamy richness. Choose just ripe avocados that yield slightly to gentle pressure
- Crispy tortilla strips: make the salad extra special. Freshly fried strips are unbeatable
Step-by-Step Instructions
- Prepare the Dressing:
- In a small bowl, mix together the mayonnaise, Greek yogurt, taco seasoning, fresh lime juice, salt, chipotle, and cayenne powders. Whisk until the mixture is completely smooth and set aside. While it sits, the flavors meld for a richer taste
- Cook the Chicken:
- Slice each chicken breast in half lengthwise to make four cutlets. Season both sides with salt and taco seasoning. Heat oil in a pan over medium heat. Place the chicken pieces in the hot oil and cook for about six minutes per side or until golden brown and the internal temperature reaches 165°F. Use a meat thermometer to check accuracy. Let the chicken rest for five minutes so the juices stay locked in, then slice into thin strips
- Prepare the Salad Base:
- In a large bowl, combine the chopped romaine lettuce, most of the diced tomatoes, most of the diced onion, and most of the chopped cilantro. Keep a little of each to use as garnish later. Drizzle in about three-fourths of the prepared dressing and gently toss until everything is well coated. Taste and add more dressing if you like
- Plate the Salad:
- Spoon the dressed salad onto a serving platter or individual plates. Lay the sliced chicken across the top. Add slices of avocado around the chicken. Scatter the reserved tomatoes, onions, and cilantro over everything. Finish with a drizzle of the remaining dressing
- Prepare the Tortilla Strips:
- Slice small white corn tortillas into thin strips. Pour oil to a depth of about half an inch in a skillet and heat to 350°F. Fry the strips for a minute or less, stirring till crisp and lightly brown. Remove them with a slotted spoon and drain on paper towels. Immediately sprinkle with salt
- Finish and Serve:
- Right before serving, top the salad with a generous handful of crispy tortilla strips. This keeps them ultra crisp and irresistible
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One bite of freshly fried tortilla strips brings me right back to childhood weekends when my mom would make stacks of homemade chips. Our kitchen always smelled like a fiesta, and those crispy strips are still my favorite part of any southwest salad
Storage Tips
For best texture, keep the salad components separate until just before serving. The chopped veggies, dressing, chicken, and tortilla strips each stay freshest in their own containers in the fridge. Toss them together only when ready to eat. Leftover chicken and dressing will keep for up to two days. Avocado is best sliced at the last moment so it does not brown.
Ingredient Substitutions
If you prefer a milder salad, skip the chipotle and cayenne in the dressing and swap in plain paprika. For a dairy-free version, use vegan mayo and coconut yogurt. Black beans or grilled shrimp are great if you want to change up the protein or go vegetarian. Monterey jack or cheddar cheese is a delicious extra.
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Serving Suggestions
This salad works beautifully as a main dish lunch or dinner. It is also perfect for summer potlucks or casual gatherings. Serve it with lime wedges on the side and a pile of extra tortilla strips. For a heartier meal, add corn and black beans, or tuck leftovers inside a tortilla for a southwest wrap.
Cultural and Historical Context
Santa Fe Chicken Salad takes its name from the New Mexico city known for bold chiles, smoky flavors, and fresh produce. The combination of spicy poultry, creamy avocado, crunchy tortillas, and zesty greens captures the melting pot of Southwest cuisines. Each bite feels like a sunny afternoon in Santa Fe, where food celebrates bounty and spice.
Frequently Asked Questions
- → How do you make the dressing creamy and spicy?
The dressing combines mayonnaise, Greek yogurt, lime juice, and taco seasoning with chipotle and cayenne powders for creaminess and heat.
- → Can I make this dish less spicy?
Yes! Reduce or omit the cayenne and chipotle powders in the dressing to suit your spice preference.
- → What is the best way to cook the chicken?
Season the chicken with salt and taco seasoning and cook it in a skillet until it reaches an internal temperature of 165°F (74°C).
- → How do I make homemade tortilla strips?
Cut small white corn tortillas into strips, fry in 350°F (180°C) oil for about a minute, and season with salt while hot.
- → Can I prepare the ingredients ahead of time?
Yes. Prepare the dressing and cook the chicken up to 2 days in advance. Chop the veggies right before serving, and add the avocado fresh.