Santa Fe Chicken Salad

Chicken salada


  • 4 chicken breasts, boneless and skinless
  • 6-8 cups mixed salad greens
  • 1 14 0z. can black beans, drained
  • 1 12 oz. can corn kernels, drained
  • 1 red bell pepper, chopped (optional)
  • 2 avocados, halved and sliced
  • 1/2 cup feta cheese
  • tortilla chips...or tortilla strips


Peanut Lime Vinaigrette Dressing:

  • 1/2 cup lime juice
  • 1/2 cup olive oil
  • 1 Tablespoon peanut butter
  • 2 tsp. Dijon mustard
  • 2-3 Tablespoons lime zest
  • 1/4 cup dry roasted peanuts, finely chopped
  • black pepper
  • sea salt


  1. Prepare the salad dressing. Using a blender, add the mustard, lime juice, olive oil and peanut butter. Blend until emulsified. Season with sea salt and pepper. Then, mix in the lime zest and chopped peanuts.
  2. Prepare all the salad ingredients.
  3. Grill chicken breasts (use Cajun seasonings or marinade).
  4. Let the chicken breasts rest for several minutes and then cut them into smaller strips.
  5. To serve, assemble the salad on four plates. Start with a bed of greens; sprinkle with beans, corn and red pepper.
  6. Top each with a grilled chicken breast, 1/2 an avocado, crumbled feta cheese and tortilla chips or strips.
  7. Drizzle with dressing and serve.