Santa Fe Chicken Salad

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


  • 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


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


  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.


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


  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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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