earl's copycat santa fe chicken salad

TOTAL TIME: 30 minutes

SERVES: 2

Protein

• 2 chicken breasts

Milk & Dairy

• 1/4 cup crumbled feta

Pantry

• 3 tbsp peanut butter

• 1 tsp soy sauce

• 1/2 tsp rice wine vinegar

• 1/2 tsp honey

• 1/2 tsp cumin

• 2 tbsp avocado oil

• 1/2 cup cooked black beans

• 10 dates (or as many as you like)

• Corn chips for garnish

• Cajun rub

Produce

• 2 limes - zest and juice

• 1 clove garlic - minced

• 2 tbsp finely chopped cilantro

• 1/2 cup cooked corn

• 2 servings mixed greens

• 1 avocado

1. Prep your chicken. Add all rub ingredients to a small bowl. Pound chicken into 1/2 inch thickness (or butterfly). You want them thin so they cook quickly! Drizzle with a good amount of oil and all the rub. Set aside while you prep the rest of the salad (or for a few hours if you have the time).

2. Make your dressing. To a small bowl, add 3 tbsp peanut butter, zest and juice of 2 limes, 1 minced garlic clove, 1 tsp soy sauce, 1 tsp rice wine vinegar, 1 tsp honey, 1/2 tsp cumin, 1/4 tsp salt, and 2 tbsp of VERY finely chopped cilantro and mix well. Drizzle in 2 tbsp avocado oil while whisking well.

   *You can also add all the ingredients to a blender and mix that way.

3. Prep your other salad ingredients. Prepare your corn, rinse your beans, chop your dates, peel and slice your avocado.

4. Cook your chicken. Heat a large frying pan or grill pan over medium heat. You want to go lower and slower here so the rub doesn't burn. You don't need to oil your pan as your chicken already has oil. Cook for 5 minutes per side, or until centre of breast reads 165F. Remove from heat and let sit for 5 minutes before slicing.

5. Assemble your salad. To a large mixing bowl, add greens, beans, corn, dates and half of your dressing. Mix well and add more dressing to your liking. Plate, then top with avocado, chicken, feta and corn chips.

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Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!