Skip to main content
The New Bon Appétit App is Here
Download the App Now
Epicurious

EARL'S COPYCAT SANTA FE CHICKEN SALAD & PEANUT LIME VINAIGRETTE

My hobby is replicating restaurant dishes, especially salads. This hearty salad is a perennial favourite at a popular Vancouver restaurant chain. The dressing is great on any salad. Thanks to everyone who have tried it and reposted great comments here and on other Internet sites!

Recipe information

  • Yield

    4 meal servings.

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

Need to make a substitution?

Preparation

  1. 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.

Explore Bon AppétitSouthwesternAmericanChickenPoultryVegetableVegetarianEpicurious