Santa Fe Chicken Salad
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This Copycat Chili’s Santa Fe Chicken Salad is loaded with tasty ingredients. Grilled chicken pairs with pico, tortilla strips, and a homemade Santa Fe sauce that will quickly become your favorite homemade topping! Perfect meal prep recipe or easy weeknight dinner.
Searching for more salads and dressings? Check out the list of 10+ go-to salads right here on my site, including my favorite homemade vinaigrette dressing!
Why You’ll Love This Recipe
- Perfect Copycat Recipe: My husband loves this salad when we eat at Chili’s and claims this tastes EXACTLY like the original, if not better.
- Great way to use leftovers: We make large batches of grilled chicken and keep it stored in the freezer for salads and sandwiches.
- Quick Weeknight Dinner: Even if you grill the chicken, total prep time is under 30 minutes.
This salad has so much flavor and is perfect to add to your menu. We’re always hunting for ways to keep salads fun and tasty, this one checked all of the boxes. It is extremely easy to make, wins over even our pickiest eater, and keeps you FULL for hours.
You can get really creative by switching up the way you grill your chicken. We like to use my Margarita Chicken recipe, but have also tossed a little taco seasoning onto the chicken with great success. Use your favorite recipe and watch how easily it pairs with the salad ingredients.
Ingredients You’ll Need
I’m going out on a limb and saying this is the best salad ever. Not only does it win in the flavor department, but the ingredient list isn’t too long. Here’s what you need to get started on this Santa Fe Chicken Salad at Chili’s:
- Grilled Chicken– I love using my margarita chicken for this salad, but we also love grilled fajita chicken. All you need for that is a little fajita or taco seasoning, lime juice, and oil.
- Lettuce– Romaine is my go-to. It’s crisp and delicious, but any lettuce will work here.
- Pico– We have a few amazing local pico brands that I always have on hand, but if you can’t find any don’t worry! Making your own is super simple. We like this recipe from Show Me The Yummy
- Avocado, Lime and Cilantro– These are all technically optional, but really add to the salad. A fresh squeeze of lime goes a long way.
- Tortilla Strips– Can’t find these? No worries! Just break up a few tortilla chips for the same crunchy texture.
- Ranch– Bottled will be ok, but this will truly shine with a homemade ranch dressing.
- Santa Fe Sauce– Recipe included in the recipe card below.
Jesseca’s Recipe Review
This salad is on repeat in my kitchen. It’s fresh, filling, and has just the right mix of creamy, crunchy, and zesty. The Santa Fe sauce pulls everything together and makes it feel like something you’d order at a restaurant—but way easier (and cheaper) to make at home.
Tip from Jesseca:
Toss the lettuce with a little ranch and Santa Fe sauce before adding toppings for extra flavor in every bite.
Substitutions and Variations
This Southwest-inspired salad is super flexible—so if you’re missing an ingredient or just want to switch things up, here’s how to make it work for your kitchen:
- Chicken: Use rotisserie, steak, or black beans.
- Romaine: Swap with spinach or mixed greens.
- Pico: Salsa or chopped tomatoes work great.
- Avocado & Cilantro: Optional—skip if needed.
- Santa Fe Sauce: Lighten with Greek yogurt or sub taco seasoning if short on spices.
Simple swaps, same great flavor!
How to Make Chili’s Santa Fe Chicken Salad
This salad comes together fast, especially if you’ve got pre-cooked chicken on hand. Here’s a quick step-by-step so you know what you’re getting into:
- Make the Santa Fe sauce: Whisk mayo, lime juice, and seasonings. Set it aside.
- Grill your chicken: Use fresh or frozen grilled strips—whatever fits your schedule.
- Build the base: Toss together romaine, pico, avocado, cilantro, and a squeeze of lime.
- Top and finish: Add chicken, tortilla strips, a drizzle of ranch and Santa Fe sauce.
Toss it all together and you’ve got a bold, fresh salad that eats like a full-on meal.
Recipe FAQs
Yes! Prep the sauce, grill the chicken, and chop the veggies in advance. Just store everything separately and assemble right before serving to keep it fresh.
Grilled chicken is ideal, but rotisserie or frozen grilled strips work great if you’re short on time.
Not really—it’s more zesty than spicy. You can adjust the heat by adding more or less chili powder, or tossing in some sliced jalapeños if you like a kick.
Totally! Use one or the other, or swap in your favorite dressing. The salad is super customizable.
Add it just before serving or toss it in lime juice to help slow oxidation.
Chili’s Santa Fe Sauce Recipe
This sauce is GOLD. So delicious and pairs beautifully with all of the other ingredients. It’s what takes this recipe from a good salad to a great one.
- Whisk mayonnaise, lime juice, chili powder, paprika, and onion powder in a small bowl until combined.
- Season with salt and pepper to taste.
- Set aside until ready to use.
TIP: I love time saving tips, here’s one for this recipe: When you are grilling chicken next, add an extra pound or two. Grilled chicken will freeze for up to 4 months. This makes dinnertime extra fast on busy weeknights.
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Chili’s Santa Fe Chicken Salad Recipe
Ingredients
Santa Fe Sauce
- 3 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1/4 teaspoon chilli powder
- 1/4 teaspoon paprika
- 1/4 teaspoon onion powder
- salt and pepper to taste
For the Salad
- 1 grilled chicken breast (sliced)
- 4 cups romaine (washed and chopped)
- 1/2 cup pico
- 1 medium avocado (sliced)
- 2 tablespoons cilantro (chopped)
- 1 lime
- 1/3 cup tortilla chip strips
- Ranch dressing
Instructions
Dressing
- In a small bowl, whisk together the mayonnaise, lime juice, chili powder, paprika, and onion powder until smooth. Add salt and pepper to taste. Set aside while you prepare the salad.
Salad
- Grill one chicken breast using your favorite method (pan, grill, or oven). You can also use store-bought grilled chicken or frozen strips—just heat according to the package.
- In a large bowl, combine the chopped romaine, pico de gallo, avocado slices, chopped cilantro, and a fresh squeeze of lime juice.
- Slice the grilled chicken and place it on top of the salad. Sprinkle with tortilla strips, then drizzle with both the Santa Fe sauce and a bit of ranch dressing.
- Gently toss everything together to coat. Serve immediately while fresh!
Notes
Equipment
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Thank you for the wonderful recipe. I got addicted to the Chili’s version during diet changes and am so happy to find a healthier (and cheaper) version to prepare at home. Wishing you the best.
Thank you, Johnny! This one is a favorite.