Santa Fe Chicken Salad

I’m always looking into different ways to bring in veggies into my dinner meals.  This simple, yet delicious dinner salad will please even the manly man!
2 Chicken Breasts, cut in half
Vegetable Oil
Chili Powder
Peanut Lime Vinaigrette (Recipe fallows)
Tortilla Chips, crumbled/roughly chopped
7-8 cups Mixed Greens
3/4 cup Corn Kernels
14 oz can (398 ml) Black Beans, well rinsed and well drained
1 Avocado, thinly sliced
3/4 cup Feta Cheese
1/4 cup Chopped Roasted Peanuts
Rub chicken breasts all over with vegetable oil and sprinkle with chili powder. Grill over medium-high heat or broil until chicken is cooked done.  Slice diagonally into 1/4″ wide slices and set aside
Place lettuces in a large bowl.  Toss with enough dressing to lightly coat.  Add corn 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.
1/4 cup Fresh Peanuts
1/4 cup Vegetable or Peanut Oil
1/4 cup Fresh Lime Juice (2 limes)
1/2 tbsp Peanut Butter
1 tsp Sugar
1 tsp Soy Sauce
1 Garlic Clove, pressed or finely chopped
2 tbsp Lime Zest (2 limes)
Process ingredients in a small food processor until almost smooth. There should be tiny chunks of peanut and lime.

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