Homemade Santa Fe Salad

When I lived in New York for college, I would buy this salad from Chop’t at least once a week, and almost $15 a pop! Since moving back home, I’ve learned to recreate the salad, at a much, much lower price tag. While Chop’t doesn’t list their ingredients for the dressings on their website, The Pike Place Kitchen has an amazingly simple version that I absolutely love!!


For the salad

  • 2 heads of romaine, chopped and rinsed
  • 1 cup cherry tomatoes, cut in half
  • 1 cup corn
  • 1 cup of crunchy fried onions (Trader Joe’s version is my fav)
  • Any other ingredients you love in a salad! This recipe is super flexible, and the addition of red onions, sweet potatoes, etc will undoubtedly be delicious covered in this dressing and topped with fried onions

For the dressing (adapted from The Pike Place Kitchen)

  • 1 avocado
  • 2 tomatillos
  • 1 cup cilantro, packed
  • 1 lime (about 2 to 3 tablespoons)
  • half of a jalapeno, de-seeded
  • 2 cloves garlic


  1. Chop up the romaine, rinse, and dry. Place in a large bowl along with tomatoes and corn (and any other ingredients you like!)
  2. Boil a small pot of water. Remove the outer leaf of the tomatillos, and boil for about 5 minutes to remove the sticky residue. Remove and let cool.
  3. In a food processor, blend together the avocado, cooled tomatillos, cilantro, lime juice, jalapeno, and garlic. I usually let the blended dressing cool for a few minutes in the fridge before adding to salad.
  4. Once the dressing is cooled, add to salad bowl along with fried onions. Toss and enjoy!!


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