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
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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. |