Santa Fe Salad with Cilantro-Lime-Peanut Vinaigrette
This Santa Fe Salad with Cilantro-Lime-Peanut Vinaigrette delivers 53g protein and 1608 calories per serving — unusually protein-dense for a salad-based option that works as a standalone meal. Quick-preps 4 servings on the stovetop, covering over 35% of a 150g daily protein requirement in one sitting. Designed for strength athletes who need complete macro meals without cooking multiple components.
Ingredients
- •Chicken Breast, Boneless Skinless
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •Teriyaki sauce(120g)
- •Olive oil(30g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Lettuce, Romaine
- •Tomato
- •Beans, Black, Canned, Drained(425g)
- •Corn, Sweet, Canned, Drained(454g)
- •Cilantro, Fresh(240g)
- •Cheese, Monterey Jack, 2%(360g)
- •Tortilla Chips, Corn, Plain(480g)
- •Olive oil(120g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Cilantro, Fresh(60g)
- •Peanut Butter, Smooth(60g)
- •Garlic(180g)
- •Brown sugar(15g)
- •Vinegar, Red Wine(15g)
- •Lime Juice, Fresh(15g)
- •Lime Zest(5g)
- •Sesame Oil, Toasted(5g)
Instructions
- 1Combine the peanut butter, fresh garlic, brown sugar, red wine vinegar, fresh lime juice, lime zest, and cilantro in a food processor, then blend until smooth. Slowly drizzle in the olive oil and toasted sesame oil while blending until fully incorporated. Season with black pepper to taste and set aside.
- 2Place the chicken breast in a bowl or gallon-size plastic bag and pour the teriyaki sauce over it. Refrigerate for at least 1 hour.
- 3Heat olive oil in a skillet over medium-high heat. Remove the chicken from the marinade, add to the skillet, and cook 7–10 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and let cool for 5 minutes, then slice into thin strips.
- 4While the chicken cools, wash and dry the romaine lettuce, then cut into bite-sized pieces. Drain and rinse the black beans and sweet corn.
- 5Toss the lettuce with the cilantro, black beans, sweet corn, and tomato in a large bowl.
- 6Divide the lettuce mixture evenly into 4 airtight containers while still fresh. Top each with the sliced chicken, Monterey Jack cheese, and corn tortilla chips.
- 7Drizzle each salad with the cilantro-lime-peanut vinaigrette and season with black pepper to taste just before serving.
Nutrition — Per Serving
1608
calories
53g
protein
94g
fat
- Carbohydrates
- 149g
- Saturated fat
- 23.1g
- Sodium
- 2826 mg
- Dietary fiber
- 12.7g
4 servings per batch · ~646g each
Macro data sourced from USDA FoodData Central
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How much protein does Santa Fe Salad with Cilantro-Lime-Peanut Vinaigrette have per serving?
Each serving delivers 53g of protein and 1,608 calories with 94g fat and 149g carbs. This is a high-calorie, macro-dense meal meant for larger portions or athletes with high daily caloric needs.
How long does Santa Fe Salad with Cilantro-Lime-Peanut Vinaigrette take to prep?
This recipe has quick prep time on the stovetop and yields 4 servings, though portion sizes are substantial given the calorie density.
Is Santa Fe Salad with Cilantro-Lime-Peanut Vinaigrette good for muscle gain?
At 53g protein per serving with 149g carbs and 1,608 calories, this salad is designed for muscle gain phases with high overall caloric and carbohydrate intake to support training volume and recovery.
