Eldorado Santa Fe Salad

This salad is a full meal in a bowl, bursting with flavour and stacked with fibre and protein to keep you full and satisfied, this one is definitely a favourite in our home.

Serves 4



Peanut Lime Dressing

  • Zest & juice of 2 limes

  • 1 tbsp roasted peanuts

  • ½ clove garlic

  • 1 tsp tamari (or soy sauce)

  • 1 tbsp peanut butter

  • 2 tsp brown sugar

  • ¼ cup olive (or avocado) oil


  • Mexican chilli seasoning

  • 2 chicken breasts

  • 2 heads of romaine, washed and chopped

  • 2 cups mixed greens

  • 1 can black beans, drained and rinsed

  • 1 corn on the cob

  • Avocado, sliced

  • 1/3 cup feta cheese

  • Tortilla chips

  • Optional: ¼ cup chopped dates


  1. Using a food processor (or magic bullet) puree the ingredients for the dressing until smooth. Set aside.
  2. Preheat a pan over medium heat and add 1-2 tbsp avocado oil (or other vegetable oil). Season the chicken breasts with Mexican chilli seasoning and add chicken to the hot pan. Cook approximately 4 minutes on each side.
  3. While the chicken is cooking, cook the corn on the cob (in the husk) by placing it in the microwave for 4 minutes. The husk should pull off clean. Remove the corn from the cob with a sharp knife.
  4. Assemble other salad ingredients and toss with dressing.
  5. Top salad with avocado, chips, and sliced blackened chicken.

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