Ingredients: |
Ingredients: CAJUN CHICKEN:
4 boneless, skinless chicken breasts
1/4 C vegetable oil
1/4 C chili powder
PEANUT LIME VINAIGRETTE:
1/4 cup each: roasted unsalted peanuts, vegetable or peanut oil and fresh lime juice (2 limes)
1/2 T peanut butter
1 tsp each sugar and soy sauce
1 small clove garlic, pressed or finely chopped
2 lime zest (2 limes)
SALAD:
1 cup fresh pitted dates, chopped into 1/4" pieces
1/2 C tortilla strips or broken tortilla chips
7-8 cups each mixed greens and chopped Romaine lettuce
1 cob corn (or 3/4 cup corn kernels) or 10 oz kernel corn niblets
vegetable oil
14 oz can (398 ml) black beans, well rinsed and well drained
2 avocados sliced
3/4 cup feta cheese crumbled
1/4 cup chopped roasted unsalted 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. or fry skillet I chicken 4-5 minutes each side, bake 25 min at 350. 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: 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. |
This recipe for Earl's Santa Fe Chicken Salad is from