Santa Fe Chicken Salad is a bright, satisfying meal featuring tender grilled chicken breast, hearty black beans, roasted corn and crisp tortilla strips. Tossed in a tangy lime dressing, it makes a filling lunch or a light dinner—and many components can be prepped ahead for easy weeknight assembly.
Why you’ll love this recipe
- Fresh, vibrant flavors from lime, cilantro and grilled corn.
- High in protein thanks to grilled chicken breast and black beans.
- Components can be prepped in advance for easy meal prep.
- Flexible: easily swap ingredients to suit your pantry or preferences.
Recipe ingredients
This salad combines simple, approachable ingredients. Use grilled or leftover chicken, canned beans if short on time, and whatever fresh vegetables you prefer.
- Chicken: Skinless boneless chicken breasts are ideal; use leftover or rotisserie chicken to save time.
- Lettuce: Romaine gives a crisp base, but any sturdy green will work.
- Black beans: Rinsed and drained canned beans are convenient; home-cooked beans work well too.
- Veggies: Roasted or grilled corn, cherry tomatoes, green onions and avocado are classic choices; swap in what you have.
- Tortilla strips: Add crunchy texture; substitute toasted pepitas if preferred.
- Dressing: A lime-based dressing brightens the salad—store-bought dressings can be used if you prefer.
See the ingredient list in the recipe card below for exact quantities.
How to make this recipe
This Santa Fe salad is composed of several simple parts. Most can be made a day ahead so you can assemble the salad quickly when you’re ready to eat.
Pro tip: Prep the chicken, corn and dressing up to a day in advance for faster assembly.
Full step-by-step instructions are in the recipe card below.
- Season and rest the chicken. Pat chicken breasts dry, season with salt, pepper and taco seasoning, and let sit at room temperature briefly.
- Grill the chicken. Preheat the grill to medium and cook about 8 minutes per side, or until the internal temperature reaches 165°F. Remove, tent loosely with foil and rest 10 minutes before slicing.
- Grill the corn. Grill corn, turning every 3–4 minutes until kernels are slightly charred. Let cool enough to handle and cut the kernels from the cob. Frozen corn thawed and heated can be used as an alternative.
- Make the tortilla strips. Toss corn tortilla strips with olive oil and a pinch of salt, then bake at 400°F until golden and crispy—about 5 minutes.
- Whisk the dressing. Combine extra virgin olive oil, fresh lime juice, a touch of maple syrup (or honey), chopped cilantro, salt and pepper. Shake or whisk until emulsified.
- Assemble the salad. In a large bowl combine chopped romaine, sliced grilled chicken, sliced green onions, halved cherry tomatoes, black beans, roasted corn, diced avocado, grated cheese and tortilla strips. Drizzle with dressing to taste and toss gently. Serve immediately.
Serving suggestions
- Pair with a warm cornbread or sweet corn cake to complement the smoky flavors.
- Switch the protein: use grilled tequila-lime chicken, chili-lime shrimp, blackened salmon, or keep it vegetarian by omitting meat.
- For a dairy-free or vegan version, skip the cheese and use toasted seeds in place of tortilla strips.
- Serve with extra lime wedges and chopped cilantro for garnish.
Recipe notes
- Make-ahead: Grill the chicken and corn and prepare the dressing in advance to speed up assembly.
- For best texture, store salad components separately for up to 3 days and combine just before serving.
- Dressing will keep in an airtight container in the refrigerator for up to two weeks.
More salad recipes you’ll love:
- Grilled Mexican Street Corn Salad
- Italian Chopped Salad
- Romaine Wedge Salad with Bacon and Blue Cheese
- Sonoma Almond Chicken Salad Sliders
- Southwest Brown Rice Salad
- Thai Chicken Salad
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so I can see what you made.
Santa Fe Chicken Salad
Servings: 4 | Prep: 10 mins | Cook: 20 mins | Total: 30 mins
Fresh, hearty and full of Tex-Mex flavor—grilled chicken, black beans and roasted corn dressed in a zesty lime vinaigrette.
Ingredients
- 2 skinless boneless chicken breasts (about 1–1.5 pounds)
- 3 teaspoons taco seasoning (homemade or store-bought)
- 1 large ear of corn (or about 1 cup thawed frozen corn)
- 2 tablespoons olive oil
- 2 small corn tortillas, cut into strips
- 4 cups romaine lettuce, chopped
- 2 green onions, sliced
- 1 cup cherry tomatoes, halved
- 1 cup black beans, rinsed and drained
- 1 avocado, seeded and diced
- 1 cup grated cheese (cheddar or favorite)
For the dressing
- 6 tablespoons extra virgin olive oil
- 4 tablespoons fresh lime juice
- 2 teaspoons pure maple syrup (or honey)
- 1 tablespoon freshly chopped cilantro
- Salt and freshly ground black pepper, to taste
Instructions
- Season the chicken with salt, pepper and taco seasoning. Let stand briefly at room temperature.
- Preheat grill to medium. Grill chicken about 8 minutes per side or until 165°F internal. Remove, tent with foil and rest 10 minutes before slicing.
- While chicken cooks, grill the corn until charred on all sides. When cool enough, cut kernels from the cob.
- Preheat oven to 400°F. Toss tortilla strips with olive oil and salt and bake in a single layer about 5 minutes, until crisp and golden.
- Combine dressing ingredients in a jar, shake or whisk until emulsified.
- In a large bowl combine lettuce, chicken, green onions, tomatoes, black beans, roasted corn, avocado, cheese and tortilla strips. Drizzle with dressing and toss to coat. Serve immediately.
Notes
- Prep chicken, grilled corn and dressing ahead of time for faster assembly.
- Using leftover or rotisserie chicken and thawed frozen corn speeds up the recipe.
- You will likely have extra dressing—store it in the refrigerator for up to two weeks.
Nutrition (per serving)
Calories: 452 kcal, Carbohydrates: 25 g, Protein: 17 g, Fat: 34 g, Saturated Fat: 6 g, Cholesterol: 38 mg, Sodium: 172 mg, Fiber: 8 g, Sugar: 6 g
Nutrition estimated using a food database and intended as a guideline only.
Note: This post was originally published in April 2013 and has since been updated with new photos, text and a slightly adjusted recipe.