Chili's Santa Fe Chicken Salad
Standard
Upgraded
Elevated
A sophisticated take on the classic, featuring grilled free-range chicken, a vibrant Santa Fe dressing with roasted peppers, and a crunchy mix of jicama, pepitas, and queso fresco.
1.5 lbs
Chicken breasts-free-range, boneless, skinless
2 tbsp
Olive oil-extra virgin
1 tsp
Smoked paprika
1 tsp
Chili powder-ancho
1/2 tsp
Cumin-toasted
See all 24 ingredients ↓
🍳 Start Cooking
Standard
Upgraded
Elevated
A sophisticated take on the classic, featuring grilled free-range chicken, a vibrant Santa Fe dressing with roasted peppers, and a crunchy mix of jicama, pepitas, and queso fresco.
🍳 Start Cooking
Instructions
Ingredients
Notes
Instructions
In a bowl, combine all Chicken ingredients and marinate for at least 1 hour.
While chicken marinates, prepare the Sauce by combining all Sauce ingredients in a separate bowl and whisking until smooth.
Grill or pan-fry the chicken until cooked through, about 6-8 minutes per side. Let cool slightly and dice or slice.
Grill the corn until lightly charred.
Pickle the red onion by soaking thinly sliced red onion in lime juice for 30 minutes.
In a large bowl, combine the diced chicken, Black beans, Grilled Corn, Pickled Red onion, Jicama, Cilantro, Pepitas, and Queso fresco.
Pour the Sauce over the chicken mixture and toss to coat evenly.
Divide the Spring mix among plates and top with the chicken salad. Serve immediately.
1.5 lbs
680 g
Chicken breasts-free-range, boneless, skinless
2 tbsp
30 mL
Olive oil-extra virgin
1 tsp
5 mL
Smoked paprika
1 tsp
5 mL
Chili powder-ancho
1/2 tsp
2.5 mL
Cumin-toasted
1/4 tsp
1.25 mL
Garlic powder
1/4 tsp
1.25 mL
Salt-sea salt
1/8 tsp
0.625 mL
Black pepper-freshly ground
1/2 cup
120 mL
Mayonnaise-Avocado oil based
2 tbsp
30 mL
Lime juice-freshly squeezed
1 tbsp
15 mL
Chipotle peppers in adobo sauce-minced
1 tbsp
15 mL
Adobo sauce-from chipotle peppers
1 tsp
5 mL
Honey-local
1/2 tsp
2.5 mL
Cumin-toasted
1/4 tsp
1.25 mL
Garlic powder
Pinch
0.125 mL
Cayenne pepper
1 cup
140 g
Black beans-heirloom, rinsed and drained
1 cup
140 g
Corn-grilled
1/2 cup
70 g
Red onion-thinly sliced and pickled
1/2 cup
70 g
Jicama-diced
1/4 cup
30 g
Cilantro-chopped
1/4 cup
28 g
Pepitas-toasted
2 tbsp
14 g
Queso fresco-crumbled
8 cups
1900 g
Spring mix-organic
Equipment
Grill or frying pan
Mixing bowls
Whisk
Cutting board
Knife
Skillet
Small bowl for pickling
1.5 lbs
680 g
Chicken breasts-free-range, boneless, skinless
2 tbsp
30 mL
Olive oil-extra virgin
1 tsp
5 mL
Smoked paprika
1 tsp
5 mL
Chili powder-ancho
1/2 tsp
2.5 mL
Cumin-toasted
1/4 tsp
1.25 mL
Garlic powder
1/4 tsp
1.25 mL
Salt-sea salt
1/8 tsp
0.625 mL
Black pepper-freshly ground
1/2 cup
120 mL
Mayonnaise-Avocado oil based
2 tbsp
30 mL
Lime juice-freshly squeezed
1 tbsp
15 mL
Chipotle peppers in adobo sauce-minced
1 tbsp
15 mL
Adobo sauce-from chipotle peppers
1 tsp
5 mL
Honey-local
1/2 tsp
2.5 mL
Cumin-toasted
1/4 tsp
1.25 mL
Garlic powder
Pinch
0.125 mL
Cayenne pepper
1 cup
140 g
Black beans-heirloom, rinsed and drained
1 cup
140 g
Corn-grilled
1/2 cup
70 g
Red onion-thinly sliced and pickled
1/2 cup
70 g
Jicama-diced
1/4 cup
30 g
Cilantro-chopped
1/4 cup
28 g
Pepitas-toasted
2 tbsp
14 g
Queso fresco-crumbled
8 cups
1900 g
Spring mix-organic
Instructions
In a bowl, combine all Chicken ingredients and marinate for at least 1 hour.
While chicken marinates, prepare the Sauce by combining all Sauce ingredients in a separate bowl and whisking until smooth.
Grill or pan-fry the chicken until cooked through, about 6-8 minutes per side. Let cool slightly and dice or slice.
Grill the corn until lightly charred.
Pickle the red onion by soaking thinly sliced red onion in lime juice for 30 minutes.
In a large bowl, combine the diced chicken, Black beans, Grilled Corn, Pickled Red onion, Jicama, Cilantro, Pepitas, and Queso fresco.
Pour the Sauce over the chicken mixture and toss to coat evenly.
Divide the Spring mix among plates and top with the chicken salad. Serve immediately.
Nutrition per serving
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