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Epicurious

EARL'S COPYCAT SANTA FE CHICKEN SALAD & PEANUT LIME VINAIGRETTE

My hobby is replicating restaurant dishes, especially salads. This hearty salad is a perennial favourite at a popular Vancouver restaurant chain. The dressing is great on any salad. Thanks to everyone who have tried it and reposted great comments here and on other Internet sites!

5.0

(6)

Recipe information

  • Yield

    4 meal servings.

Ingredients

CAJUN CHICKEN:
2 whole chicken breasts cut in half
vegetable oil
favourite chili powder
PEANUT LIME VINAIGRETTE:
1/4 cup each: fresh peanuts, vegetable or peanut oil and fresh lime juice (2 limes)
1/2 Tbl peanut butter
1 tsp each sugar and soy sauce
1 small clove garlic, pressed or finely chopped
2 Tbl lime zest (2 limes)
SALAD:
1 cup fresh dates, chopped into 1/4" pieces
2 small corn tortillas*
vegetable oil for deep frying
7-8 cups each mixed greens and chopped Romaine lettuce
1 cob corn (or 3/4 cup corn kernels)
vegetable oil
14 oz can (398 ml) black beans, well rinsed and well drained
1 avocado
3/4 cup feta cheese
1/4 cup chopped roasted peanuts

Preparation

  1. 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.

TagsSouthwesternAmericanChickenPoultryVegetableNo-CookVegetarian
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