Santa Fe Chicken Salad

This salad is based on a favourite of mine from Earls. With a couple twists...

Ingredients

  • 2 whole chicken breasts, cut in half
  • cajun seasoning
  • olive oil
  • 1/4 cup fresh peanuts
  • 1/4 cup peanut oil
  • 1/4 cup lime juice
  • 1/2 tbsp peanut butter
  • 1 tsp sugar
  • 1 tsp soya sauce
  • 1 small clove garlic, pressed or finely chopped
  • 2 tbsp lime zest
  • 2 tbsp finely chopped cilantro
  • 1/4 tsp cumin
  • 1/2 bag salad toppings tortilla strips
  • 1 cup dates, chopped into ¼ inch pieces and soaked in hot water for 5 minutes
  • 8 cups mixed greens and chopped romaine lettuce
  • 3/4 cup corn kernels
  • 14 oz can (398 ml) black beans, well rinsed and well drained
  • 1 avocado, thinly sliced
  • 3/4 cup feta cheese
  • 1/4 cup chopped, roasted peanuts

Directions

This salad is based on a favourite of mine from Earls. With a couple twists…

CAJUN CHICKEN:

  1. Rub chicken breasts all over with olive oil; sprinkle cajun spice on both sides. Grill over medium-high heat or broil until done. Set aside. Slice diagonally into ¼” wide slices.

PEANUT LIME VINAIGRETTE:

  1. Process ingredients in a small food processor until almost smooth. There should be tiny chunks of peanut.

SALAD:

  1. To assemble salad, place lettuces in a large bowl. Toss with enough dressing to lightly coat.
  2. Add corn, dates and black beans and half the feta cheese and tortilla pieces into lettuces; gently toss.
  3. Divide lettuce mixture between 4 dinner plates.
  4. Thinly slice avocado and divide between 4 plates, placing on the side. Top each salad with crumbled feta cheese, tortilla pieces, chicken pieces and chopped peanuts, if desired.

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This post was written by who has written 88 posts on FoodJumper.com.

Roger Stringer is the editor and founder of FoodJumper as well as the founder of TheInterviewr. He lives in Penticton, British Columbia, Canada and also blogs heavily at RogerStringer.com.