Air Fryer Copycat Chili’s Santa Fe Chicken Salad

Experience the bold, Tex-Mex flavor of Air Fryer Copycat Chili’s Santa Fe Chicken Salad — juicy taco-seasoned chicken over crisp romaine, piled with fresh pico de gallo, creamy avocado, crunchy tortilla strips, and a tangy homemade Santa Fe sauce. It tastes like the restaurant favorite, but it comes together in under 30 minutes in your own kitchen.

The air fryer does the heavy lifting here: it gives you tender, evenly cooked chicken with lightly crisped edges and almost no added oil — no babysitting a skillet, no heating up the whole house. Once the chicken rests and gets sliced, the salad assembles in minutes.

If you love an easy salad that eats like a full meal, you’re in good company on the blog. Try my Copycat Panera Green Goddess Cobb Salad, the bright Air Fryer Spinach Strawberry Salad, an old-school Tuna Fish Salad, or the crowd-pleasing Copycat Chick-fil-A Carrot Raisin Salad.

What Is Chili’s Santa Fe Chicken Salad?

Santa Fe Chicken Salad is a Southwestern-style entrée salad inspired by the flavors of New Mexico and Tex-Mex cooking. At Chili’s, it’s built on crisp greens and layered with seasoned grilled chicken, pico de gallo, avocado, crunchy tortilla strips, and a creamy, zesty Santa Fe dressing. This copycat version keeps every signature element but swaps the grill for the air fryer, so you get juicy, taco-seasoned chicken with very little effort.

Why You’ll Love This Recipe

• Bold, restaurant-style flavor. Taco-seasoned chicken plus a creamy lime-spiked Santa Fe sauce delivers that craveable Tex-Mex taste in every bite.
• Fresh, wholesome ingredients. Crisp romaine, pico de gallo, and avocado make it a salad that actually fills you up.
• Quick and hands-off. The air fryer cooks the chicken in under 20 minutes with no flipping a skillet.
• Budget-friendly. Skip the restaurant bill and make it at home for a fraction of the cost.
• Endlessly customizable. Add corn, black beans, or cheese, or dial the heat up or down to taste.

Ingredients You’ll Need

This recipe comes together in four simple components: the chicken, the pico de gallo, the Santa Fe sauce, and the salad base.

For the chicken

• Boneless, skinless chicken breast — the lean classic; chicken thighs work too and stay extra juicy.
• Olive oil — helps the seasoning cling and promotes browning.
• Taco seasoning — store-bought or homemade both work.
• Salt and black pepper — to taste (see the lower-sodium tip below).

For the pico de gallo

• Tomato, red onion, and cilantro — the fresh, bright backbone.
• Lime juice and a pinch of salt — ties it together.

For the Santa Fe sauce

• Mayonnaise — the creamy base.
• Lime juice and a splash of water — for tang and pourable consistency.
• Chili powder, paprika, and onion powder — the warm, smoky Southwestern notes.
• Salt and pepper — to taste.

For the salad

• Romaine lettuce — crisp and sturdy; a spring mix or mesclun also works.
• Ranch dressing — toss the greens for that signature creamy base.
• Avocado — sliced, for richness.
• Tortilla strips — the must-have crunch.
• Shredded cheese (optional) — Monterey Jack or a Mexican blend, just like the restaurant version.

How to Make Chili’s Santa Fe Chicken Salad in the Air Fryer

Step One — 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 add the chicken.

Step Two — Air fry. Cook at 360°F for 9 minutes, then flip and cook another 6–9 minutes, depending on the thickness of your breast. Cook until the internal temperature reaches 165°F. Let it rest, then slice thinly.

Step Three — Make the toppings. While the chicken cooks, stir together the pico de gallo in one bowl and the Santa Fe sauce in another.

Step Four — Assemble. Toss the romaine with ranch dressing, then top with pico de gallo, sliced chicken, avocado, tortilla strips, and a little cheese if using. Drizzle the Santa Fe sauce over the top and serve right away.

The Santa Fe Sauce Is the Star

If there’s one element that makes this salad taste like Chili’s, it’s the Santa Fe sauce. It’s a creamy, tangy, lightly smoky dressing built from mayonnaise, fresh lime juice, chili powder, paprika, and onion powder, loosened with a splash of water. Whisk it together and let it sit for a few minutes — even 15 minutes in the fridge deepens the flavor. It’s so good you’ll want to drizzle it on grain bowls, tacos, and grilled veggies too.

Recipe Variations & Add-Ins

• Chicken: No air fryer? Grill or pan-sear the chicken instead. Always cook to an internal temperature of 165°F — a meat thermometer takes the guesswork out.
• Greens: Romaine is classic, but a mesclun mix, baby spinach, or chopped kale all work. Wash and dry your greens thoroughly so the dressing clings.
• Add corn and black beans for a heartier, more Southwestern bowl.
• Add cheese — shredded Monterey Jack or a Mexican blend mirrors the restaurant version.
• Turn up the heat with extra chili powder, a pinch of cayenne, or sliced jalapeños.
• Taco seasoning: Homemade or store-bought both work great.

Tips for the Best Santa Fe Chicken Salad

• Rest the chicken for a few minutes before slicing so it stays juicy.
• Dress just before serving so the romaine stays crisp and the tortilla strips stay crunchy.
• Lower-sodium tip: Taco seasoning, ranch, and the Santa Fe sauce all add salt, so go easy on extra added salt — season the chicken lightly and adjust at the end. Choosing a low-sodium taco seasoning makes a big difference.
• Keep avocado fresh by slicing it last, or toss it in a little lime juice to slow browning.

What to Serve With It

This salad is a full meal on its own, but it’s even better with a few sides. Add a basket of warm tortilla chips, a scoop of Spanish rice, or one of my air-fryer copycats like Air Fryer Applebee’s Copycat Mozzarella Sticks or Air Fryer Copycat Applebee’s Honey Grilled Salmon for a restaurant-style spread at home.

Storage & Make-Ahead

Salad is best enjoyed fresh, but the components store beautifully. Keep the cooked chicken, pico de gallo, and Santa Fe sauce in separate airtight containers in the fridge for up to 2 days, and store the greens, tortilla strips, and avocado apart until you’re ready to assemble. Toss everything together just before serving to keep it crisp. This make-ahead approach makes the salad perfect for meal prep — add it to your weekly meal plan for easy lunches.

Chili’s Santa Fe Chicken Salad FAQs

Can I use grilled chicken instead of air-fried chicken? Absolutely. Grilled chicken adds a lovely smoky flavor — just cook it through to 165°F before slicing.

Is this salad gluten-free? It can be. Use certified gluten-free taco seasoning, dressings, and tortilla strips, and check all labels.

Can I prepare the salad in advance? Prep the components ahead and store them separately, but assemble just before serving so the greens and tortilla strips stay crisp.

What dressing pairs well with this salad? The homemade Santa Fe sauce paired with a little ranch is the classic combo. A lime vinaigrette is a lighter alternative.

Can I add other toppings? Yes — corn, black beans, shredded cheese, or jalapeños all work beautifully.

How long do leftovers last? Store leftovers in an airtight container in the fridge for up to 2 days, with the dressing kept separate to prevent sogginess.

More Copycat Recipes to Try

Love recreating restaurant favorites at home? Don’t miss these reader favorites:

• Air Fryer Copycat Dunkin’ Donuts Bagel Minis
• Air Fryer Copycat Applebee’s Honey Grilled Salmon
• Air Fryer Sausage McGriddle Breakfast Sandwich (McDonald’s Keto Copycat)
• Air Fryer Applebee’s Copycat Mozzarella Sticks
• Air Fryer Copycat Dunkin’ Donuts Maple Bacon Croissants

Hungry for more? Browse my full collection of copycat recipes.