A HEALTHIER VERSION OF EARL'S SANTE FE SALAD

SANTE FE CHICKEN SALAD AND PEANUT LIME VINAIGRETTE
(Earl's Copycat)


FOR THE CAJUN CHICKEN:
2 whole chicken breasts cut in half
vegetable oil or olive oil
favourite chili powder

FOR THE PEANUT LIME VINAIGRETTE:
1/4 cup each: fresh peanuts, vegetable or peanut oil and fresh lime juice (2 limes)
1/2 Tbsp peanut butter
1 tsp each sugar and soy sauce
1 small clove garlic, pressed or finely chopped
2 Tbsp lime zest (2 limes)

FOR THE SALAD:
1/2 cup fresh dates, chopped into 1/4" pieces1 cup boiling water
Tortilla chips
4 to 5 cups mixed lettuce
2 cups chopped Romaine lettuce
1 cob corn (or 1/2 cup corn kernels)14 oz can black beans, well rinsed and well drained1 avocado1/2 cup feta cheese1/4 cup chopped roasted peanuts preparation

TO MAKE THE 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.

TO MAKE THE PEANUT LIME VINAIGRETTE:Process ingredients in a small food processor until almost smooth. There should be tiny chunks of peanut and lime.

TO MAKE THE SALAD:
a) Prepare date mixture - pour boiling water over dates; soak for 1/2 hour; drain well and mash (chill until using) or use dried cranberries which I prefer

b) If using corn on the cob, grill corn and then rub corn with olive oil or vegetable; 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. In a separate small bowl stir together mashed dates, corn and drained black beans. Crumble chunks of black bean mixture 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.