Air Fryer Copycat Chili's Santa Fe Chicken Salad
Description
This Air Fryer Copycat Chili's Santa Fe Chicken Salad brings the restaurant favorite home in under 30 minutes. Juicy taco-seasoned chicken is air-fried until tender, then layered over crisp romaine with fresh pico de gallo, creamy avocado, crunchy tortilla strips, and a tangy homemade Santa Fe sauce. It's bold, fresh, and easy enough for any weeknight.
Ingredients
Chicken
- 12 ounces boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning
- ½ teaspoon salt, or to taste — see notes
- ½ teaspoon black pepper
Pico de Gallo
- 1 large tomato, diced
- ½ cup red onion, diced
- ¼ cup cilantro, chopped
- ½ large lime, juiced
- ¼ teaspoon salt
Santa Fe Sauce
- ⅓ cup mayonnaise
- ½ large lime, juiced
- 1 tablespoon water
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
Salad
- 1 head romaine lettuce, chopped
- 2 tablespoons ranch dressing
- 1 large avocado, sliced
- ¼ cup tortilla strips
- ¼ cup Monterey Jack, shredded Monterey Jack or Mexican-blend cheese, optional
Instructions
- Season the chicken. Rub the chicken breast with olive oil, taco seasoning, salt, and pepper. Lightly spray the air fryer basket with cooking oil and place the chicken inside.
- Air fry. Cook at 360°F for 9 minutes, then flip and cook another 6–9 minutes, depending on thickness, until the internal temperature reaches 165°F. Set aside to rest, then slice thinly.
- Make the toppings. While the chicken cooks, stir together the pico de gallo ingredients in one bowl and the Santa Fe sauce ingredients in another.
- Assemble. Toss the romaine with ranch dressing. Top with pico de gallo, sliced chicken, avocado, tortilla strips, and cheese if using. Drizzle the Santa Fe sauce over the top and serve immediately.
Equipment
- Salad Bowl
- Cooking Spray
- Parchment Paper, optional
Notes
- Cook to temperature: Always cook chicken to an internal temperature of 165°F; thickness varies, so use a meat thermometer.
- Lower-sodium tip: Taco seasoning, ranch, and the Santa Fe sauce all add salt — season lightly and adjust at the end. The salt amounts above are reduced from a heavier-handed version for a more balanced, lower-sodium result.
- Make ahead: Store the chicken, pico, and sauce separately for up to 2 days; assemble just before serving so the greens and tortilla strips stay crisp.
- Customize it: Add corn, black beans, or jalapeños, or swap in grilled chicken for a smoky twist.
Nutrition
Serving: 1ServingCalories: 892kcalCarbohydrates: 33gProtein: 46gFat: 67gSaturated Fat: 12gPolyunsaturated Fat: 24gMonounsaturated Fat: 25gTrans Fat: 0.1gCholesterol: 141mgSodium: 2272mgPotassium: 1875mgFiber: 13gSugar: 12gVitamin A: 2909IUVitamin C: 48mgCalcium: 222mgIron: 3mg