Santa Fe Chicken Salad

This Earls copycat recipe for the Santa Fe Chicken Salad is sure to leave to satisfied. Full of protein from chicken and black beans, this salad also features a subtle sweetness from the corn and medjool dates, and is topped off with salty feta and some crunchy tortilla strips.

Ingredients

• 0.25 cup lime juice
• 2 limes zest (zest)
• 3 tbsp peanut butter
• 2 tbsp peanut oil
• 1 tsp sugar
• 0.5 tsp garlic (crushed)
• 0.5 tsp soy sauce
• 6-7 cups romaine lettuce (chopped and well rinsed)
• 0.5 cup sweet corn
• 0.5 cup black beans (canned and well rinsed)
• 6 tbsp feta (crumbled)
• 4 dates (Medjool and deseeded, chopped into small pieces)
• 1 avocado (sliced or diced)
• 3 small chicken breasts (cooked and sliced or diced)
• tortilla strips (crispy)

Cookware

• food processor

Steps

Vinaigrette

1. Add all ingredients for the peanut lime vinaigrette, lime juice, zest, peanut butter, peanut oil, sugar, garlic, and soy sauce, into a food processor and process until smooth and well emulsified.

2. Vinaigrette may be stored in the fridge for 2 days.

Salad

1. For the Santa Fe Chicken Salad, add all salad ingredients into a large mixing bowl: romaine lettuce, sweet corn, black beans, feta, dates, avocado, and chicken breasts. Toss with the vinaigrette.

2. Serve onto 3 large plates or 3 large bowls, topping each with a handful of tortilla strips for garnish.