earl's santa fe chicken salad & peanut lime vinaigrette

By doran65

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
• Read More http://www.epicurious.com/recipes/member/views/COPYCAT-EARLS-SANTA-FE-CHICKEN-SALAD-PEANUT-LIME-VINAIGRETTE-1206592#ixzz19SRtmkXh

Details

Adapted from epicurious.com

Preparation

Step 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.