Best Earls Copycat Santa Fe Chicken Salad Peanut Lime Vinaigrette Recipes

Like-Earl's Santa Fe Salad image

Provided by Ronalynne

Time 55m

Yield 4 meals, 4 serving(s)

Number Of Ingredients 18

1/4 cup peanuts
1/4 cup vegetable oil or 1/4 cup peanut oil
1/4 cup fresh lime juice
1/2 tablespoon peanut butter
1 teaspoon soy sauce
1 teaspoon sugar
1 small garlic clove, finely chopped
2 tablespoons lime zest
3 small corn tortillas, cut into 1-inch x 1/8-inch long pieces
oil (for deep frying)
1 ear of corn
1 cup dates, chopped into 1/4-inch pieces
14 ounces black beans, rinsed, drained
8 cups mixed greens
8 cups coarsely chopped romaine lettuce
1 avocado
3/4 cup crumbled feta cheese
1/4 cup peanuts, chopped

Steps:

Dressing:.
Combine ingredients in a food processor or use a hand immersion blender to process until mixture is green and tiny specks of peanuts and lime are visible. Makes 3/4 cup.
Salad:.
Heat oil to 375 degrees in a deep fryer or heavy pot (a small pot using about 1 cup oil and working in two batches works well); add tortilla pieces and deep fry until golden and crisp; drain on paper towels (may also be baked @ 375 degrees). (Note: Coarsely crushed corn tortilla chips or purchased deep fried chow mein noodles may be substituted for deep fried tortilla pieces or whole corn tortilla chips may be decoratively placed beside the prepared salad instead.).
Rub corn with vegetable oil and grill over medium-high heat until lightly browned; cool and remove kernels. (3/4 cup cooked corn may be substituted).
Place lettuces in a large bowl; toss together with enough dressing to lightly coat. Add corn, dates, black beans and half the tortilla pieces and feta cheese; toss well. Divide between 4 plates and top with remaining feta cheese and tortilla pieces. Sprinkle chopped peanuts over top. Peel and thinly slice avocado and divide between 4 plates; place beside each salad.

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

Yield 4 meal servings.

Number Of Ingredients 21

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

Steps:

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.