Recipe: Earl's Santa Fe Chicken Salad with Peanut Lime Vinaigrette (from the restaurant)

EARL'S SANTA FE CHICKEN SALAD

4 brined chicken half breasts
1/4 cup Cajun blackening spice
8 oz salad greens mix
8 oz chopped romaine hearts
1 (15 oz) can black beans (approximately 1 1/2 cups) rinsed and drained
1 cup fresh or thawed frozen corn
1/2 cup 1/2-inch chopped dried dates*
1 cup Peanut Lime Vinaigrette Dressing (recipe follows)
1/2 cup crumbled feta cheese
1 cup fried tortilla strips
1 avocado
1 lime, cut into 6 wedges

Remove skin from the chicken breasts. Dredge the chicken in the Cajun blackening spice until lightly coated on all surfaces. Place on a preheated grill or pan fry in a heated skillet with some vegetable oil, flipping the chicken after 4 minutes to ensure even cooking. Cook for a further 4 minutes, check for doneness on the thickest part of the breast. The meat should register 160 degrees F on an instant read thermometer.

While the chicken is cooking, assemble the salad by combining the greens mix, romaine, black beans, corn, dates and Peanut Lime Vinaigrette in a large salad bowl. Toss together with tongs until all ingredients are coated lightly with the vinaigrette.

Cut cooked chicken diagonally into 1/4-inch wide slices. Divide the salad into 4 bowls and top evenly with the chicken, feta cheese and crushed tortilla chips.

Cut the avocado in half and remove the seed. Slice lengthwise into 1/4-inch slices and scoop out using a spoon. Garnish each bowl of salad with 1/4 of an avocado, approximately 4 slices. Add a lime wedge and serve immediately.

*The best dates to use are the Medjool dates, but any variety of dried dates will do. Instead of using a knife, use a pair of kitchen shears to cut the dates into pieces. Periodically dip the shears in water once the stickiness starts to build up.

Makes 4 servings

PEANUT LIME VINAIGRETTE DRESSING

3 tbsp roasted peanuts
1 tbsp minced garlic
1/4 tsp ground cumin
4 1/2 tbsp lime juice, divided (freshly squeezed)
1 tbsp olive oil
1 tsp sherry vinegar
2 tbsp chopped fresh cilantro (tightly packed)
1 1/2 tbsp lime juice
1/2 tsp fine salt
1/4 tsp ground black pepper
1/2 cup vegetable oil

Using a food processor or hand held blender, puree the peanuts, minced garlic, cumin, 2 tablespoons of lime juice, olive oil and sherry vinegar until extremely smooth, almost like peanut butter. Add in the cilantro, remaining lime juice, salt and pepper. Continue to puree until the cilantro is finely incorporated into the dressing and chopped into pieces no greater than 1/8-inch. With the machine running, continue to puree the vinaigrette while pouring the vegetable oil in a slow stream. This will create a strong emulsion so the oil does not separate.

Transfer the dressing to an airtight container and refrigerate. The Peanut Lime Vinaigrette can be held refrigerated for 5 days.