Monday, May 4, 2009

Santa Fe Chicken Salad

After a glorious week of sunshine and warm temperatures...I'm thinking of BBQ's, picnics and salads. Here's a salad that is sure to be a favorite at our place this summer. We stopped by Earl's for lunch out on their patio last week...and enjoyed the best Cajun chicken salad.

I took note of what was in it...and since then we have had a copycat version at home. I'll give you my version...and you can add or take away...and make it your own! I think it was the Riverwalk guacamole in San Antonio that got me hooked on all things lime. Give it a won't be sorry.

Santa Fe Chicken Salad


  • 4 chicken breasts, boneless and skinless
  • 6-8 cups mixed salad greens
  • 1 14 0z. can black beans, drained
  • 1 12 oz. can corn kernels, drained
  • 1 red bell pepper, chopped (optional)
  • 2 avocados, halved and sliced
  • 1/2 cup feta cheese
  • tortilla chips...or tortilla strips

    Peanut Lime Vinaigrette Dressing:

  • 1/4 cup lime juice (2 or 3 limes, juiced)
  • 2 Tablespoons lime zest
  • 1/4 cup olive oil
  • 1 Tablespoon peanut butter
  • 1 tsp. Dijon mustard
  • black pepper
  • sea salt
  • 4 to 5 Tablespoons dry roasted peanuts, chopped (both finely and coarsely)

  1. Prepare the salad dressing. Using a blender, add the mustard, lime juice, olive oil and peanut butter. Blend until emulsified. Season with sea salt and pepper. Then, mix in the peanuts and lime zest.
  2. Assemble all the salad ingredients.
  3. Grill chicken breasts (use Cajun seasonings or marinade).
  4. Let the chicken breasts rest for several minutes and then cut them into smaller strips.
  5. To serve, toss the salad with the dressing and dish onto four plates. Top each with a grilled chicken breast, avocado, crumbled feta cheese and tortilla chips or strips. Serve immediately.