Santa Fe Chicken Salad Bowl (Print Version)
# Ingredients:
→ Dressing
01 -
¼ cup (60 g) mayonnaise
02 -
½ cup (140 g) Greek yogurt
03 -
1 tablespoon taco seasoning
04 -
½ lime, juiced
05 -
¼ teaspoon salt (if taco seasoning is unsalted)
06 -
¼ teaspoon chipotle powder
07 -
⅛ teaspoon cayenne powder
→ Salad
08 -
2 chicken breasts, sliced lengthwise into 4 cutlets
09 -
½ teaspoon salt
10 -
1 tablespoon taco seasoning
11 -
1 tablespoon (15 ml) vegetable oil
12 -
1 large heart of romaine lettuce, cut or torn (about 6 cups)
13 -
2 medium tomatoes, diced
14 -
½ small red onion, diced
15 -
¼ cup fresh cilantro, chopped
16 -
1 large avocado, sliced
17 -
1 ½ cups crispy tortilla strips
→ Tortilla Strips
18 -
Small white corn tortillas, cut into strips
19 -
½ cup (120 ml) vegetable oil for frying
20 -
Salt, for seasoning
# Instructions:
01 -
In a small bowl, combine the mayonnaise, Greek yogurt, taco seasoning, lime juice, salt, chipotle, and cayenne powders. Whisk until combined and set aside.
02 -
Season both sides of the chicken cutlets with salt and taco seasoning. Heat the oil in a pan over medium heat. Add the chicken and cook until the internal temperature reaches 165°F/74°C (check with a meat thermometer). Remove the chicken from the pan and let it rest on a cutting board for 5 minutes before slicing into strips.
03 -
In a large bowl, combine the romaine lettuce, most of the diced tomatoes (reserve some for garnish), most of the diced red onion (reserve some for garnish), and most of the chopped cilantro (reserve some for garnish). Add ¾ of the dressing to the bowl and gently toss the salad to combine.
04 -
Transfer the salad to a serving plate. Top the salad with the sliced chicken, and place the sliced avocado on the sides of the chicken. Sprinkle the remaining diced tomatoes, diced red onion, and chopped cilantro over the top. Drizzle the remaining dressing over the salad.
05 -
Cut small white corn tortillas into strips. Fry the tortilla strips in 350°F/180°C oil for about a minute or less. Drain the tortilla strips on kitchen towels. Season with salt while still hot.
06 -
Just before serving, top the salad with the crispy tortilla strips.
# Notes:
01 -
If you're watching your sodium, make homemade taco seasoning to control the salt content.
02 -
Once dressed, this salad should be enjoyed immediately for the best texture.
03 -
Store prepped ingredients (dressing, chicken, and veggies) in the fridge for up to 2 days, and slice the avocado only when ready to serve.
04 -
For a milder dressing, reduce or omit the cayenne and chipotle powders.