Santa Fe Chicken Salad

Santa Fe Chicken Salad is a Chili's copycat recipe, with spicy chicken, crispy tortilla strips, and fresh veggies like tomatoes and avocado.

Why You Should Try This Recipe:

- Learning how to make your favorite restaurant meals at home will save you lots of money - It's a whole meal salad that will fill you up and leave you totally satisfied  - An easy dinner that takes just over half an hour to make

Key Ingredients:

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lettuce - lime - avocado - mayo red onion - greek yogurt  cilantro - chicken cutlets  tortilla strips - tomatoes 

Let's make it!

There’s so much flavor and so many amazing textures going on at the same time.

1

Prepare the Dressing: In a small bowl, combine the mayonnaise, Greek yogurt, taco seasoning, lime juice, salt, chipotle and cayenne powders.

2

Whisk until combined and set aside.

3

Cook the Chicken: Season both sides of the chicken cutlets with salt and taco seasoning.

4

Heat the oil in a pan over medium heat. Add the chicken and cook until the internal temperature reaches 165°F/74°C.

5

Remove the chicken from the pan and let it rest on a cutting board for 5 minutes before slicing into strips.

6

Prepare the Salad: In a large bowl, combine the romaine lettuce, most of the diced tomatoes, most of the diced red onion, and most of the chopped cilantro. Add ¾ of the dressing to the bowl and gently toss the salad to combine.

7

Plate the Salad: 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.

8

Sprinkle the remaining diced tomato, diced red onion, and chopped cilantro over the top. Drizzle the remaining dressing over the salad.

9

Prepare the Tortilla Strips: 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.

10

Serve: Just before serving, top the salad with the crispy tortilla strips.

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