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!
INGREDIENT
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
DIRECTIONS
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.
PEANUT LIME VINAIGRETTE:
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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