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.

The Ultimate Chicken Pot Pie image

Yield Serves 6

Number Of Ingredients 13

1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1/3 cup butter
4 medium carrots, peeled and sliced (about 2 cups)
3 medium onions, chopped (about 1 1/2 cups)
8 oz. mushrooms, sliced (about 3 cups)
1/3 cup all-purpose flour
3 1/4 cups Swanson® Chicken Broth
1 tbsp. Dijon-style mustard
1 tsp. dried thyme leaves, crushed or 1 tablespoon minced fresh thyme leaves
1/2 tsp. ground black pepper
3 cups cubed cooked chicken
1 cup frozen peas, thawed
1/4 cup chopped fresh parsley

Steps:

1. Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Press the pastry into a 2-quart round casserole. Trim the excess pastry. Prick the pastry thoroughly with a fork. Place aluminum foil onto the surface of the pastry.
2. Bake for 25 minutes. Remove the aluminum foil.
3. Heat the butter in a 12-inch skillet over medium heat. Add the carrots, onions and mushrooms and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Add the flour and cook and stir for 3 minutes or until the flour is golden brown. Slowly stir in the broth and heat to a boil. Cook and stir until the mixture boils and thickens.
4. Stir in the mustard, thyme, black pepper, chicken, peas and 3 tablespoons parsley. Remove the skillet from the heat.
5. Unfold the remaining pastry sheet on a lightly floured surface. Cut the pastry sheet crosswise into 6 (1 1/2-inch thick) strips.
6. Spoon the chicken mixture into the casserole. Weave a lattice pattern over the filling with the pastry strips. Trim any excess pastry. Sprinkle with the remaining parsley. Place the casserole onto a baking sheet.
7. Bake for 45 minutes or until the filling is hot and bubbling and the pastry is golden brown.