Santa Fe Salad
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Santa Fe Salad With Cabbage and Jalapeño Ranch Dressing

This Santa Fe Salad is a cabbage salad made with cabbage and a fresh tangy Jalapeño Ranch Dressing that has a crunch and flavor like no other salad recipe!
Course Main Course, Salad
Cuisine American, Southwestern
Keyword Jalapeno, ranch dressing, Salad Recipe, Santa Fe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Author David & Debbie Spivey

Useful Equipment:


  • 2 whole chicken breasts boneless skinless
  • 2 teaspoons seasoning salt
  • 2 ears corn on the cob fresh (1 cup)
  • 4 cups cabbage dark green leaves removed, core and diced (See Recipe Notes)
  • 1 cup black beans rinsed, drained
  • 1 cup cherry or grape tomatoes halved or quartered
  • ¾ cup extra-sharp cheddar cheese shredded
  • 6 tablespoons tortilla strips

Jalapeño Ranch Dressing

  • 1 ¼ cup sour cream
  • ½ cup extra virgin olive oil
  • 1 tablespoon white vinegar
  • 1 clove garlic
  • 1 jalapeño pepper ribs and seed removed
  • ¼ cup cilantro fresh
  • 1 tablespoon dill fresh
  • ½ teaspoon onion powder
  • ½ teaspoon cayenne pepper or more if you dare!
  • 1 tablespoon fresh lime juice added before serving


  • Prepare the Jalapeño Ranch Dressing (See recipe notes)
  • Blend all of the dressing ingredients, EXCEPT FOR THE LIME JUICE, together in a blender or food processor until smooth and creamy. Pour the dressing into a jar or airtight container with a lid. Place it inside the refrigerator overnight.

Grill the Chicken & Corn

  • Fire up the grill for indirect heat and preheat to 350 to 400 degrees F.
  • Rinse the chicken with cold water, then pat dry with paper towels. Season the breasts with salt and pepper, to taste.
  • Place the chicken directly over the hot coals. Move the chicken to the cooler zone after the flesh of the chicken has browned and grill marks form, on both sides, about 10 minutes (5 minutes on each side).
  • Continue to grill the chicken over indirect heat with the lid closed. This will help maintain a constant temperature, about 300 degrees for about 35 to 40 minutes until done or an instant-read thermometer reads 165 degrees F. Remove chicken from the grill and allow it to rest for at least 5 minutes, before cutting into slices or bite-sized pieces.
  • Shuck the corn, removing the husks and silk. Add the ears of corn directly over the hot side of the grill. Cook, turning occasionally until charred on all sides and tender; about 10 minutes. Remove the corn from grill and allow to cool. Then remove the kernels from the cob into a small bowl.

Dice The Cabbage

  • Meanwhile, remove the outer dark leaves of the cabbage. Locate the stem on the bottom of the cabbage head. Cut the cabbage in half through the stem. Then cut the halves in half again, to yield 4 quarter cuts. Cut out the cores, then slice and dice the cabbage until it resembles confetti, uniform in size.

Assemble the Salads

  • Divide the diced cabbage into four serving bowls or plates. Top each dish of cabbage equally with grilled corn, chopped tomatoes, black beans, and chopped chicken.

Serve the Salads

  • Before serving stir the lime juice into the Jalapeño Ranch Dressing.
    Serve the salads topped with dressing, shredded cheddar cheese, and tortilla strips.
    Enjoy the crunch!


For best results, make the Jalapeño Ranch Dressing a day ahead and store in the refrigerator inside an airtight jar or container with lid to allow the flavors to get happy and meld together.
If you don't want to use 100% cabbage, you can mix it with chopped lettuce of your choice.
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