Finished off with a creamy Sante Fe sauce dressing, this hearty and filling salad is also easy to make! Chili’s makes some of the best salads, and their Santa Fe Chicken Salad is definitely my favorite. There’s so much flavor and so many amazing textures going on at the same time – it’s like a Tex-Mex party in your mouth! You might also like my Tex-Mex Salad with shredded chicken, fresh corn, black beans, and taco ranch dressing. I also have a perfect copycat of the famous Olive Garden Salad with homemade Italian dressing that you should definitely try!
Why You’ll Love This Recipe
Key Ingredients in Santa Fe Salad
Chicken: I’m using chicken breasts to match what’s used in the original Santa Fe Chicken Salad recipe, but you could use boneless chicken thighs instead. Either way, cut the chicken into thin cutlets so that it cooks quickly. Salad Veggies: This salad starts with crunchy romaine hearts, diced red onion, juicy tomatoes, fresh cilantro leaves, and sliced avocado. Tortilla Strips: I’m giving you instructions on how to quickly fry white corn tortillas to make fresh chips, but if you prefer not to do this part, pick up some crispy tortilla chips meant for adding to salads or soups. Santa Fe Dressing: To make a flavorful creamy dressing, add taco seasoning, chipotle, cayenne, and lime juice to the perfect ratio of mayonnaise and Greek yogurt.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Santa Fe Chicken Salad
Recipe Tips
If you’re watching your sodium, I suggest making your own taco seasoning from scratch so that you can eliminate or reduce the amount of salt. Commercially available taco seasonings are generally pretty salty, or you can look for low-sodium versions. I’m plating this salad family-style on a platter, but you can also plate it into four separate portions on dinner plates instead. Add More! Shredded cheddar or Monterey jack cheese would be delicious on this salad. You can also add any other veggies that you enjoy, such as cucumbers, bell peppers, fresh corn kernels, or beans. This dressing is on the spicy side. If you would prefer it to be milder, reduce or omit the cayenne and chipotle powders from the dressing. Chicken is fully cooked when it reaches an internal temperature of 165°F/74°C.
How to Make Homemade Crispy Tortilla Strips
Tortilla strips are delicious on taco salads, chili, and soups like my Chicken Enchilada Soup. They take just minutes to make on the stove!
First, slice white corn tortillas into strips. You can make as many as you want to! Then, fry the strips in 350°F/180°C oil for about 1 minute, or less, until they are lightly golden brown. Drain on paper towels, and season with salt while they’re still hot.
Storing Tips
Once the salad is made and dressed, it should be enjoyed right away. If you would like to prepare the ingredients ahead of time, I suggest making the dressing and cooking the chicken, then storing both in the fridge for up to 2 days. You can also prep the veggies, but leave the avocado uncut until you’re ready for it (it will turn brown). When you’re ready to eat your Santa Fe Chicken Salads, finish chopping the veggies and mix everything up fresh.
What To Serve With Santa Fe Chicken Salad
This recipe can serve four people as an entre, or a few more if you serve smaller portions, and also include some of these other favorite tex-mex side and main dishes:
Mexican Rice Cilantro Lime Rice Air Fryer Jalapeno Poppers Sopapilla Cheesecake Mexican Fruit Salad
Skip the restaurant wait list, and make Chili’s wonderful Santa Fe Chicken Salad at home instead! Everyone loves this filling salad with taco-seasoned chicken and crispy tortillas, so make sure to Pin the recipe to save it. © Little Sunny Kitchen
