Best 4 Santa Fe Chopped Salad Recipes
Originating in the beautiful city of Santa Fe, New Mexico, the Santa Fe Chopped Salad is a culinary delight that artfully blends diverse flavors and textures to create a refreshing and wholesome dish. This vibrant salad showcases a medley of fresh ingredients, including tender baby spinach, crisp romaine lettuce, juicy corn kernels, sweet roasted red peppers, tangy black beans, smoky poblano peppers, creamy avocado, and a delightful blend of spices. Dressed in a flavorful vinaigrette made with zesty lime juice, earthy cumin, and fragrant cilantro, this salad is a symphony of taste and nourishment. Accompanying the main recipe are variations that cater to different dietary preferences and add exciting twists. For a vegetarian option, the chicken is replaced with roasted chickpeas, while the vegan version eliminates animal-based ingredients altogether, using tofu as a protein source. Those seeking a gluten-free alternative can opt for quinoa instead of croutons. Additionally, the recipe includes a delectable roasted poblano pepper and corn side dish, perfect for adding a smoky and flavorful touch to your culinary creations.
Here are our top 4 tried and tested recipes!
SANTA FE CHOPPED SALAD RECIPE - (4.9/5)
Provided by SkinnyMom
Number Of Ingredients 18
Steps:
- 1. Heat the olive oil in a large skillet over medium heat. 2. Slice the kernels off of the ears of corn, and add them to the heated skillet with the sliced onion. Season with the cumin, chili powder, salt and pepper. Cook for 8-10 minutes, stirring occasionally until the onions are soft. Squeeze the juice of half of the lime into the skillet, stir, and transfer contents to a plate; set aside to cool. 3. Chop the Romaine leaves into bite-sized pieces; wash in a salad spinner and transfer to a large serving bowl. 4. In a medium bowl, combine the beans, tomatoes, reserved roasted corn and onions, and cheddar cheese. 5. Prepare the dressing: In a small bowl whisk together the ranch dressing, barbecue sauce, and the remaining juice of half of the lime. 6. To serve, place 2 cups of lettuce in a bowl, and top with a heaping ¾ cup of the bean mixture. Top with (optional) tortilla strips.
SANTA FE SALAD
From Newport News, Virginia, Gail Park shares a colorful stand-alone salad that her family simply loves. "People always ask for the recipe when I bring it to a potlucks," she adds. "The zippy dressing and mix of crunchy veggies with beans is a winning combination!"
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 17
Steps:
- Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 3-5 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry. , For dressing, in a small bowl, combine the cilantro, sour cream, lime juice, vinegar, garlic, cumin, salt and cayenne. , In a large bowl, combine the green beans, corn, pinto beans, black beans, red pepper, onion, chilies and olives. Sprinkle with cheese. Pour dressing over salad; toss gently to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 151 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 374mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges
SOUTHWESTERN CHOPPED SALAD
Southwestern Chopped Salad is a party on a platter! Filling, fresh, and colorful, this gluten-free entree salad recipe will liven up your dinner table.
Provided by Iowa Girl Eats
Categories 20 minute meal, 30 minute meal, entree, light and healthy, lunch, salad
Yield serves 2-3
Number Of Ingredients 13
Steps:
- For the Pico de Gallo: combine ingredients in a small bowl then set aside. Can be done a day ahead of time.
- Stir together desired amounts of Ranch dressing and salsa (I used roughly 50/50 ratios) in a small bowl to create Salsa-Ranch dressing, then set aside.
- Add romaine, sweet corn, black beans, and desired amount of pico de gallo to a large bowl then toss to combine. Add avocado, crushed tortilla chips, and Salsa-Ranch dressing then toss again to combine. Serve immediately.
THE CHEESECAKE FACTORY® SANTA FE SALAD
A Southwestern tangy salad that happens to be my absolute favorite.
Provided by lolsmagrl
Categories Salad
Time 1h54m
Yield 4
Number Of Ingredients 19
Steps:
- Combine chicken breasts and teriyaki marinade in a large resealable plastic bag. Marinate in the refrigerator for at least 1 hour.
- Combine cilantro, peanut butter, red wine vinegar, lime juice, brown sugar, garlic, sesame oil, and lime zest in a food processor; blend well. Pour in 1/2 cup olive oil slowly and blend until dressing is smooth. Add pepper; blend again.
- Preheat oven to 350 degrees F (175 degrees C). Spread corn tortilla strips on a baking sheet; drizzle 2 teaspoons olive oil on top.
- Bake in the preheated oven until crispy, 5 to 10 minutes.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Add chicken breasts; cook until browned, 7 to 10 minutes per side. Cool until easily handled, about 5 minutes. Slice into thin strips.
- Toss corn, black beans, and romaine lettuce together in a large bowl. Top with Monterey Jack cheese, chicken, and tortilla strips. Pour dressing over salad.
Nutrition Facts : Calories 975.8 calories, Carbohydrate 67.1 g, Cholesterol 102.3 mg, Fat 59.1 g, Fiber 13.2 g, Protein 49.8 g, SaturatedFat 15.3 g, Sodium 2101 mg, Sugar 19.6 g
Tips:
- Use fresh, high-quality ingredients: The fresher the ingredients, the better the salad will taste. Look for ripe vegetables, crisp greens, and flavorful herbs.
- Chop the vegetables into small, even pieces: This will help them cook evenly and make the salad easier to eat.
- Don't overcook the vegetables: Overcooked vegetables will lose their flavor and texture. Cook them just until they are tender-crisp.
- Use a variety of textures and flavors: This will make the salad more interesting and enjoyable to eat. Try combining crunchy vegetables, soft vegetables, sweet vegetables, and savory vegetables.
- Dress the salad lightly: A light dressing will help to enhance the flavors of the vegetables without overpowering them.
- Serve the salad immediately: Salads are best when they are served fresh. If you need to make the salad ahead of time, store it in the refrigerator for up to 24 hours.
Conclusion:
Santa Fe chopped salad is a delicious and refreshing salad that is perfect for any occasion. It is easy to make and can be customized to your liking. With its colorful vegetables, flavorful dressing, and zesty spices, this salad is sure to be a hit at your next gathering.
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