EARL'S COPYCAT SANTA FE CHICKEN SALAD & PEANUT LIME VINAIGRETTE
Steps:
- CAJUN CHICKEN: Rub chicken breasts all over with vegetable oil; sprinkle chili powder liberally on both sides. Grill over medium-high heat or broil until done. Set aside. Slice diagonally into 1/4" wide slices. PEANUT LIME VINAIGRETTE: Process ingredients in a small food processor until almost smooth. There should be tiny chunks of peanut and lime. SALAD: Up to one day ahead: 1) prepare deep fried tortilla pieces: slice tortillas into pieces 1/8" wide and 1" long. Heat oil in a small pot or skillet to 375 degrees. Drop tortilla pieces in batches; drain on paper towel; sprinkle on salt (may be kept loosely covered at room temperature for 1 day)(coarsely crushed tortilla chips or purchased deep fried chow mein noodles may be substituted) 2) grill corn: rub corn with vegetable oil; place over medium-high grill. Cook, rotating until lightly brown tinged. Remove kernels. (May be chilled until using.) To assemble salad, place lettuces in a large bowl. Toss with enough dressing to lightly coat. Add corn, dates and black beans and half the feta cheese and tortilla piece into lettuces; gently toss. Divide lettuce mixture between 4 dinner plates. 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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Rita Dapaah
[email protected]The chicken salad was a bit too sweet for my taste, but the peanut lime vinaigrette was delicious.
Abdoulie Ceesay
[email protected]This recipe was a bit bland for my taste, but I was able to spice it up by adding some cayenne pepper.
Kali rate
[email protected]I followed the recipe exactly and the salad turned out great! I will definitely be making this again.
K media
[email protected]This salad is perfect for a light lunch or dinner. It's also a great way to get your daily dose of protein.
Annabella Andes
[email protected]I'm not a big fan of peanut butter, but this salad was still really good.
Dawn McCutcheon
[email protected]This recipe is a great way to use up leftover chicken. I also added some chopped celery and walnuts for extra crunch.
TEB SAKIB
[email protected]The chicken was a bit dry, but the salad was still tasty.
REALFAME VEVO
[email protected]This recipe was a bit too spicy for my taste, but I was able to tone it down by using less chili powder.
Millie Mischewski
[email protected]I've made this salad several times now and it's always a hit! I love the combination of flavors and textures.
Natalee Spencer
[email protected]This was a great summer salad! The peanut lime vinaigrette was light and tangy, and the chicken was perfectly cooked.
Mia Vargas
[email protected]Easy to follow recipe that yielded delicious results! I used rotisserie chicken and added some chopped red bell pepper for extra color.
Smiley Loveless
[email protected]This recipe is a winner! The chicken salad is flavorful and refreshing, and the peanut lime vinaigrette is the perfect complement. I will definitely be making this again.