Chili's Santa Fe Chicken Salad

Name: Chili's Santa Fe Chicken Salad (Upgraded)
Total time: 1 h
Yield: 4
Cuisine: Tex-Mex
Ingredients: 1.5 lbs Chicken breasts-boneless, skinless; 1 tbsp Olive oil; 1 tsp Smoked paprika; 1 tsp Chili powder; 1/2 tsp Cumin; 1/4 tsp Garlic powder; 1/4 tsp Salt; 1/8 tsp Black pepper; 1/2 cup Mayonnaise; 2 tbsp Lime juice-freshly squeezed; 1 tbsp Chipotle peppers in adobo sauce-minced; 1 tsp Adobo sauce-from chipotle peppers; 1 tsp Honey; 1/2 tsp Cumin; 1/4 tsp Garlic powder; Pinch Cayenne pepper; 1 cup Black beans-rinsed and drained; 1 cup Corn-roasted; 1/2 cup Red onion-finely diced; 1 Avocado-diced; 1/4 cup Cilantro-chopped; 8 cups Romaine lettuce-chopped; 1/2 cup Tortilla strips-store bought or homemade

⏱1h

👥4

🔥600 cal

Medium

🍽️Tex-Mex

An enhanced version of the classic Chili's salad, featuring a homemade chipotle adobo sauce and a more complex dressing, served with crispy tortilla strips.

1.5 lbs Chicken breasts-boneless, skinless

1 tbsp Olive oil

1 tsp Smoked paprika

1 tsp Chili powder

1/2 tsp Cumin

See all 23 ingredients ↓

(0 reviews)

⏱1h

👥4

🔥600 cal

Medium

🍽️Tex-Mex

An enhanced version of the classic Chili's salad, featuring a homemade chipotle adobo sauce and a more complex dressing, served with crispy tortilla strips.

#Chicken #Salad #Southwestern #Lunch #Dinner

Instructions

In a bowl, combine all Chicken ingredients and marinate for at least 30 minutes.
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.
Roast the corn in a dry skillet until lightly charred.
In a large bowl, combine the diced chicken, Black beans, Roasted Corn, Red onion, Avocado, and Cilantro.
Pour the Sauce over the chicken mixture and toss to coat evenly.
Divide the Romaine lettuce among plates and top with the chicken salad. Garnish with Tortilla strips. Serve immediately.

Ingredients

1.5 lbs 680 g Chicken breasts-boneless, skinless
1 tbsp 15 mL Olive oil
1 tsp 5 mL Smoked paprika
1 tsp 5 mL Chili powder
1/2 tsp 2.5 mL Cumin
1/4 tsp 1.25 mL Garlic powder
1/4 tsp 1.25 mL Salt
1/8 tsp 0.625 mL Black pepper
1/2 cup 120 mL Mayonnaise
2 tbsp 30 mL Lime juice-freshly squeezed
1 tbsp 15 mL Chipotle peppers in adobo sauce-minced
1 tsp 5 mL Adobo sauce-from chipotle peppers
1 tsp 5 mL Honey
1/2 tsp 2.5 mL Cumin
1/4 tsp 1.25 mL Garlic powder
Pinch 0.125 mL Cayenne pepper
1 cup 140 g Black beans-rinsed and drained
1 cup 140 g Corn-roasted
1/2 cup 70 g Red onion-finely diced
1 140 g Avocado-diced
1/4 cup 30 g Cilantro-chopped
8 cups 1900 g Romaine lettuce-chopped
1/2 cup 50 g Tortilla strips-store bought or homemade

Equipment

Grill or frying pan
Mixing bowls
Whisk
Cutting board
Knife
Skillet

Instructions

In a bowl, combine all Chicken ingredients and marinate for at least 30 minutes.
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.
Roast the corn in a dry skillet until lightly charred.
In a large bowl, combine the diced chicken, Black beans, Roasted Corn, Red onion, Avocado, and Cilantro.
Pour the Sauce over the chicken mixture and toss to coat evenly.
Divide the Romaine lettuce among plates and top with the chicken salad. Garnish with Tortilla strips. Serve immediately.

Nutrition per serving

Calories 600

Ratings & Reviews

0 reviews

Chili's Santa Fe Chicken Salad

Chili's Santa Fe Chicken Salad

Ratings & Reviews

Comments

You May Also Like