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–+ servings

Healthy Santa Fe Grilled Chicken Salad Recipe

This healthy recipe delivers a vibrant grilled chicken salad bursting with fresh Southwest flavor. With juicy cilantro lime chicken, crisp romaine, black beans, avocado, and a tangy ranch dressing, it's a refreshing and filling meal for lunch or dinner.
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Active Time 50 minutes
Course Salad
Cuisine Southwestern United States
Servings 3

Equipment

  • Zip-top bag
  • Outdoor or indoor grill pan
  • Instant-read thermometer
  • Large serving bowl

Ingredients
  

For the Cilantro Lime Chicken:

  • 1 lb boneless, skinless chicken breasts or thighs, excess fat trimmed
  • Zest of 2 medium limes about 1½ teaspoons
  • ¼ cup fresh lime juice from same 2 limes
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic minced (about 2 teaspoons)
  • 2 teaspoons honey
  • ½ teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Canola oil for the grill

For the Salad:

  • 8 cups chopped romaine lettuce about 2 romaine hearts
  • 1½ cups shredded carrots about 3 medium
  • 2 medium jalapeños seeded and finely chopped (about ¼ cup)
  • 1 can 15 oz reduced sodium black beans, rinsed and drained
  • 1 can 7 oz Mexican-style corn, drained
  • 1 cup chopped fresh cilantro
  • ¼ teaspoon kosher salt
  • ¾ cup Zesty Ranch Dressing more to taste
  • 2 medium ripe avocados diced (about 2 cups)
  • 1 cup crushed tortilla chips or tortilla strips

Instructions
 

  • Flatten Chicken: If using breasts, gently pound to an even thickness to help cook them uniformly. This step isn’t necessary for thighs.
  • Marinate: Add chicken to a zip-top bag. Pour in lime zest and juice, olive oil, garlic, honey, cumin, salt, and pepper. Remove air, seal, and press the contents to mix and coat evenly. Place the bag in a shallow dish and marinate in the refrigerator for 1 to 8 hours.
  • Grill the Chicken: Take chicken out of the fridge and let sit at room temperature for 10 minutes. Preheat your grill or grill pan to medium-high (425–450°F). Lightly oil the surface, then grill the chicken until fully cooked—10 to 14 minutes for breasts or about 6 minutes for thighs—flipping once or twice. Aim for an internal temperature of 165°F. Rest for 5 minutes, then slice into bite-size pieces.
  • Assemble Salad: In a large bowl, combine romaine, carrots, jalapeños, beans, corn, cilantro, and salt. Pour in ¾ cup of dressing and toss. Gently mix in diced avocado. Top with grilled chicken, crushed tortilla chips, and extra dressing if desired. Add salt or pepper to taste.

Notes

Make-Ahead Tips: Grilled chicken stays fresh up to 3 days in the fridge. Salad can also be prepped ahead, but add tortilla chips and avocados just before serving to preserve texture and color.
Leftover Ideas: Double the chicken for use in fajitas, quesadillas, burrito bowls, or wraps with beans, rice, and sautéed veggies.
Keyword cilantro lime chicken salad, grilled chicken avocado salad, Healthy chicken salad recipe, healthy recipes, high-protein healthy lunch ideas, Southwest salad with dressing
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