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 

Ingredients:

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

Salad

• 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

Instructions:

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.