Santa Fe Salad Bowl Recipe
Chicken Breast, Lettuce, Avocado, Red Bell Peppers, Tomato, Jalapeño, Pepper Jack, Tortilla Strips & Baja Sauce — Serves 6 - 8
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Ingredients
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Salad base
Chicken
Cheese & Crunch
Baja sauce
Optional garnish
Method
Prepare produce
Wash and dry the lettuces thoroughly. Chop or tear romaine and green leaf into bite-sized pieces and place in a large bowl or serving platter.
Halve the roma tomatoes; dice into 1/2-inch pieces (about 1 to 1 1/2 cups diced).
Core and seed the red bell pepper; cut into thin matchsticks or 1/2-inch dice.
Seed (optional) and finely dice the jalapeño. Reserve a few thin slices for garnish if desired. Adjust amount to your spice tolerance.
Halve the avocados, remove pits, scoop out the flesh and cut into 1/2-inch cubes. Toss gently with a squeeze of lime to prevent browning and set aside.
Marinate and cook chicken
Season
In a small bowl combine olive oil, ground cumin, smoked paprika, garlic powder, onion powder, kosher salt and black pepper. Zest half the lime and add zest to the mixture. Rub the spice mixture all over the chicken breasts and let rest at room temperature for 10–15 minutes (or refrigerate up to 2 hours).
Cook
Preheat a skillet or grill pan over medium-high heat. Add a drizzle of oil if using a skillet. Cook chicken breasts 5–7 minutes per side (depending on thickness) until internal temperature reaches 74°C (165°F). If breasts are thick, cover for last few minutes or finish in a 180°C (350°F) oven until done. Remove to a cutting board and let rest 5 minutes.
Slice
Slice the rested chicken into 1/4-inch strips or bite-sized pieces. Squeeze the reserved lime half over the sliced chicken for brightness.
Make Baja sauce
In a medium bowl combine mayonnaise, sour cream, salsa verde, minced chipotle, lime juice, honey, minced garlic, salt and chopped cilantro. Whisk until smooth and taste; adjust salt, lime or chipotle to preference. If sauce is too thick, thin with 1–2 teaspoons of water or additional lime juice.
Refrigerate the sauce for at least 10 minutes to let flavors meld (can be made up to 24 hours ahead).
Assemble salad
On the bowl or large platter with the prepared lettuces, evenly distribute diced tomatoes, red bell pepper, jalapeño and cubed avocado.
Arrange sliced pepper jack cheese over the salad or sprinkle shredded pepper jack for easier tossing.
Top with the sliced chicken breasts.
Drizzle 3/4 of the Baja sauce over the salad (reserve the remainder for serving). Alternatively, serve the sauce on the side for guests to add themselves.
Sprinkle tortilla strips over the top for crunch, then garnish with fresh cilantro leaves and lime wedges.
Toss lightly at the table just before serving so tortilla strips stay crisp.