Santa Fe Chicken Salad Recipe

Marinate the chicken

In a shallow bowl or zip-top bag combine olive oil, lime juice, ground cumin, smoked paprika, chili powder, minced garlic, salt and black pepper. Add chicken breasts and coat thoroughly. Marinate at room temperature for 15–20 minutes or refrigerate for up to 2 hours.

Grill or pan-sear the chicken

Preheat a grill or large skillet over medium-high heat and oil the grates or skillet lightly. Remove chicken from marinade and let excess drip off. Grill 5–7 minutes per side (depending on thickness) until an instant-read thermometer reads 165°F (74°C) in the thickest part. For skillet, cook 5–8 minutes per side over medium-high heat. Let the chicken rest 5 minutes, then slice on the bias into 1/4–1/2-inch strips.

If making fresh pico: combine diced roma tomatoes, diced onion, chopped cilantro, minced jalapeño, lime juice and salt in a bowl. Stir and taste, adjust salt or lime. Let sit 10–15 minutes to meld flavors.

Make the spicy Santa Fe sauce

In a small bowl whisk together mayonnaise, sour cream (or Greek yogurt), minced chipotle, adobo sauce, honey and salt. Taste and add a few dashes of hot sauce if you want more heat. If the sauce is too thick, thin with 1–2 teaspoons of water or lime juice to reach a drizzleable consistency.

In a large bowl or on individual plates, arrange chopped romaine. Sprinkle chopped cilantro across the lettuce. Add diced avocado and spoon pico de gallo over the greens.

Place sliced grilled chicken over the salad. Scatter tortilla strips on top for crunch.

Drizzle ranch dressing over the salad (about 2–3 tablespoons per serving) and then drizzle the Santa Fe spicy sauce in a thin stream over the top. Serve with lime wedges alongside.

Toss lightly at the table if desired so the sauces coat the ingredients. Serve immediately so tortilla strips remain crisp.