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Earls Santa Fe Chicken Salad Recipe

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This recipe for Earls Santa Fe Chicken Salad is from Our Extended Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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

Directions:
Directions:
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.
Personal Notes:
Personal Notes:
This is my favorite salad!!

 

 

 

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