Santa Fe Salad

Ingredients:

For the Salad:

• 4 ea. Chicken Breasts (4 oz. – 6 oz. each), boneless, skinless

• Salt

• Black Pepper

• 4 ea. Whole Corn On The Cob, husks removed

• 4 ea. Corn Tortilla, cut into thin strips

• 1 lb. Romaine Lettuce, sliced thin

• 1/2 lb. Black Beans, cooked, rinsed, drained well

• 2 cups Southwestern Dressing*

• 1/2 cup Spicy Peanut Sauce*

• 4 oz. Monterey Jack Cheese, grated

• 4 oz. Roma Tomatoes, diced

• 1/2 oz. Cilantro Leaves

For the Cilantro-Lime Dressing:

• 1 bunch fresh cilantro

• 3 tbsp fresh garlic, minced

• 1 tablespoon fresh ginger

• 1/2 cup lime juice

• 1 1/2 teaspoons rice wine vinegar

• 3/4 teaspoon salt

• 2 tbsp olive oil

• 1/2 teaspoon cumin

• 1/2 teaspoon black pepper

• 1 tablespoon honey

• 1/2 grated parmesan

• 1/2 cup canola oil

• 1/4 cup olive oil

  For the Peanut Sauce:

• 1/4 cup peanut butter

• 2 tbsp water

• 4 tbsp sugar

• 1 tbsp soy sauce

• 1 tsp rice wine vinegar

• 1 tsp lime juice

• 1/2 tsp chili oil

Instructions:

• Season the chicken breast with salt and pepper.

• Heat a grill pan or skillet over medium heat. Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F (75°C). Remove from heat, let it rest for a few minutes, and then slice into thin strips.

• Place the corn onto the broiler and cook until they are lightly grilled all over. Cut the corn kernels off of the cob.

• Fry the tortilla strips until they are very crispy.

2. Prepare the Dressing:

• In a blender or food processor, combine everything for the dressing except the oils. Blend until smooth and creamy. Start the food processor and drizzle the oil into the dressing. Taste and adjust seasoning as needed.

3. Make the Peanut Sauce:

• Combine all ingredients in a saucepan. Heat over medium heat just until it bubbles. Remove from heat.

3. Assemble the Salad:

• Place the chicken, corn, tortilla strips, lettuce, and black beans, into a large mixing bowl. Add the Cilantro Lime Dressing and Peanut Sauce into the mixing bowl.

• Toss all of the ingredients together.

• Place equal portions of the salad mixture onto the serving dishes.

• Sprinkle a little grated jack cheese, diced tomatoes, and cilantro leaves over each salad.