Santa Fe Salad
This Santa Fe Salad highlights the possibilities of unique combinations and the wide variety of ingredients that can be included.
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Servings: 4 people
Ingredients
BLACKENED SPICE MIX
- 3 tablespoon paprika*
- 2 teaspoon onion powder
- 1½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon cayenne
PEANUT LIME DRESSING
- ¼ cup olive oil
- ¼ cup lime juice
- ¼ cup chopped peanuts
- zest from 1 lime
- 1 tablespoon peanut butter
- 1 teaspoon gluten free soy sauce
- 1 teaspoon sugar
- 1 garlic clove
CHICKEN
- 2 boneless, skinless chicken breasts
SALAD
- 8 cups chopped Romaine lettuce
- 1 avocado, sliced
- 1 cup chopped dates
- ¾ cup frozen corn kernels, thawed
- ¾ cup canned black beans, rinsed and drained
- ¾ cup feta cheese, crumbled
- ¼ cup toasted pumpkin seeds
TORTILLA STRIPS
- 2 teaspoon olive oil
- 2 corn tortillas, cut in half then into ½ inch wide strips
Instructions
BLACKENED SPICE MIX
- Combine all ingredients thoroughly. Store in a jar.
PEANUT LIME DRESSING
- Put all ingredients in blender cup and process until smooth. Serve on the side.
TORTILLA STRIPS
- Heat oil in sauté pan on medium high heat. Add tortilla strips and cook until lightly browned.
CHICKEN
- Sprinkle both sides of chicken with blackened seasoning mix.
- Heat oil in pan, sauté chicken until cooked, about 4 minutes per side. Cool slightly and slice.
SALAD
- Divide lettuce among 4 large bowls.
- Top with remaining salad ingredients; sliced chicken, avocado, dates, corn, black beans and feta.
- Sprinkle with pumpkin seeds and garnish with tortilla strips.
- Serve Peanut Lime Dressing on the side.
Notes
*If you like a smoky flavour substitute the same amount of paprika with smoked paprika.