Amazingly that has held true for over a decade, which didn’t actually require much effort since I rarely have the opportunity to dine there. But that doesn’t mean I ever forgot about this incredibly crave-able dish. About five years ago, I was struck by the overwhelming urge to recreate this southwest salad to stave off the pangs of longing for that most delicious of dressings.
What follows is the result of my recreation of The Santa Fe Salad. It does require about an hour to prepare if you broil the fresh ears of corn and chicken breasts yourself, but the resulting bowl of deliciousness is well worth your time.
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Fresh greens, corn, black beans, jack cheese and juicy broiled chicken all dressed up in a savory homemade cilantro-citrus-peanut dressing.
Ingredients
Salad
- 4 chicken breasts, boneless and skinless
- teriyaki marinade*
- 4 whole corn on the cob, husks removed
- 1 lb . romaine lettuce, sliced thin
- 1 can black beans, rinsed and drained
- 4 oz. monterey jack cheese, shredded
- 4 oz. roma tomatoes, diced
- 1/2 oz. cilantro leaves
- 2 cups cilantro lime vinaigrette*
Vinaigrette
- 6 cloves garlic, peeled
- 2 tablespoons fresh ginger root, peeled and roughly chopped
- 2 cups cilantro leaves
- 3/4 cup peanut butter
- 2 tablespoons red wine vinegar
- 1/2 cup fresh squeezed lime juice
- 2 teaspoons lime zest
- 1 cup olive oil
- 2 teaspoons sesame oil
- 2 tablespoons honey
- 1/2 cup fresh grated parmesan cheese
- 1/2 teaspoon salt
Instructions
- Marinade chicken breasts in teriyaki sauce for several hours.*
- Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.
- Line a rimmed baking sheet with aluminum foil and set aside.
- In a food processor combine all ingredients for vinaigrette and process until smooth.
- Lightly butter or oil the whole corn on the cob and place on the prepared baking sheet. Place pan under broiler and cook corn (with oven door opened a few inches) for 6 minutes on each side until kernels are darkened slightly and tips are starting to brown.
- Remove corn from broiler, remove from baking sheet, and allow to cool.
- Cut kernels off of each corn cob.
- Place the chicken breasts on the same foil lined sheet used for the corn and broil (with oven door opened a few inches) until one side has browned slightly, then flip and continue broiling until the breasts are fully cooked yet juicy and tender.**
- Place the chicken, corn, lettuce, and black beans, into a large mixing bowl. Add the Cilantro Lime Peanut Vinaigrette and toss well.
- Sprinkle grated jack cheese, diced tomatoes, and cilantro leaves over each individual salad before serving.
Notes
- (*) Marinading the chicken is optional but recommended if you have the time.
- (**) Cooking times will vary depending on the thickness of the chicken breast. Chicken is done when the juices run clear and it has reached an internal temperature of 160 degrees Fahrenheit.
Keywords: copycat cheesecake factory santa fe salad cilantro lime vinaigrette
