A colorful Santa Fe chicken salad packed with romaine, black beans, corn, avocado, quinoa, and chipotle honey vinaigrette.

Scale

3 boneless chicken breasts

½ tsp garlic powder

½ tsp onion powder

½ tsp smoked paprika

¼ tsp black pepper

¼ tsp salt

¼ tsp chipotle powder

1 tsp olive oil

6–8 cups romaine lettuce

1 cup black beans

1 cup corn kernels

1 red bell pepper diced

1 cup chopped tomatoes

1 jalapeño diced

2 green onions sliced

¼ cup cotija cheese

¼ cup cooked quinoa

1 avocado sliced

⅓ cup tortilla chips

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1. Season chicken with spices.

2. Cook chicken in olive oil until fully cooked then slice.

3. Blend vinaigrette ingredients until smooth.

4. Add romaine to a bowl.

5. Top with beans, corn, peppers, tomatoes, quinoa and avocado.

6. Add sliced chicken.

7. Sprinkle cheese and tortilla chips.

8. Drizzle dressing and serve.

Prepare chicken and quinoa ahead for meal prep.

Store dressing separately until ready to serve.