If you’re from Canada, you know that the Earl’s Sante Fe Salad is a classic at Earl’s Restaurants. It’s also featured in their recipe cookbook. But from my expierence, the recipe from the cookbook is always different from what’s served, at least in the restaurants in the Vancouver scene so this is my take on it!
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Why You’ll Love This Sante Fe Salad Recipe
This Santa Fe salad is perfect for anyone who loves bold flavors, vibrant textures, and a satisfying, healthy meal.
The combination of fresh mixed greens, creamy avocado, tangy feta, and the sweetness of dates creates a balanced flavour profile, while the black beans and corn add substance and colour. Earl’s has an option to add Cajun chicken gives a spicy, smoky element that complements the refreshing Peanut Lime Vinaigrette which I’ve added in as well!
The vinaigrette itself, with its creamy peanut butter and zesty lime, brings a unique twist that elevates the salad. Plus, the crispy tortilla strips offer a delightful crunch, making every bite an exciting, flavourful experience.
This salad is a great way to enjoy a hearty, nutrient-rich meal that’s both easy to prepare and packed with diverse flavours and textures
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How To Serve This Sante Fe Salad Recipe
To serve this Santa Fe salad, start by arranging the mixed greens in a wide, shallow bowl or a large plate to create a fresh and colorful base.
Neatly layer and spread around the black beans, corn, chopped dates, and avocado slices on top, ensuring an even distribution for each portion. Crumble the feta cheese over the salad for a tangy touch, and place the crispy tortilla strips on top for a satisfying crunch.
If you’re adding the Cajun chicken, slice the grilled breast into thin strips and arrange them across the salad for that impressive, restaurant-like presentation. Just before serving, drizzle the creamy Peanut Lime Vinaigrette generously over the top, and toss the salad lightly so all the ingredients are coated with the flavorful dressing.
Serve immediately if this salad is put together or you can keep the toppings and dressing separate if this salad is being made ahead of time. This salad can be served as a light lunch or a hearty dinner, making it super versatile.
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Sante Fe Salad Recipe Tips
Here are a few tips for making this Santa Fe salad:
- Brine the chicken ahead of time: Brine for at least one hour but the 24 hour/overnight really makes a difference. For the juiciest, most flavorful chicken, brine it the night before and let it soak for 24 hours.
- Adjust the spice level: If you prefer a spicier Cajun chicken, increase the cayenne in the spice blend.
- Use fresh dates: While candied dates add sweetness, fresh dates give a milder flavor that balances the salad, but feel free to adjust to your taste.
- Crisp up your tortilla strips: For extra crunch, lightly fry tortilla strips or bake them in the oven until crispy. You can also use tortilla chips!
- Make the vinaigrette in a jar: I like to make my vinaigrettes in a jar so it can be stored later Shake all ingredients in a jar for easy mixing and storage. You can make it ahead and store it in the fridge for up to a week.
- Customize ingredients: Feel free to swap out ingredients like feta for cotija cheese or add other vegetables like roasted peppers for extra flavour. Also if you don’t like regular feta, I use a Macedonia Feta cheese. It’s easy to find in grocery stores and it’s a mild version of feta if you don’t like the super strong taste of regular feta.
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The Sante Fe Salad (With Cajun Chicken) Recipe
Ingredients
Salad Base:
- 4 cups mixed greens (a mix of romaine and other greens)
- ½ cup black beans (rinsed and drained)
- ½ cup corn (grilled or canned, drained)
- 2 dates (chopped, preferably fresh)
- 1 avocado (cubed)
- ¼ cup feta cheese (crumbled)
- 1 grilled Cajun chicken breast (½ breast per portion, optional)
- 1 handful crispy tortilla strips (store-bought or homemade)
Peanut Lime Vinaigrette:
- 1 tbsp cilantro (chopped)
- 1 tbsp olive oil
- 3 tbsp roasted peanuts
- 3 tbsp olive oil (extra for mixing)
- ½ tsp sherry vinegar
- 1.5 tbsp lime juice
- Pinch of cumin
- Salt and pepper (to taste)
- 4 tsp Greek yogurt
- 2 tsp peanut butter
- 1 tbsp grapeseed/canola/neutral oil
Cajun Blackening Spice for Chicken:
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tbsp ancho chili powder
- ¼ cup paprika
- ½ tsp ground black pepper
- ½ tsp ground white pepper
- 1 tsp salt
- ¼ tsp ground cayenne (optional, adjust for spice)
Brine for Chicken:
- 4.5 cups water
- 1 tbsp salt
- ¼ cup parsley leaves and stems (optional)
- 1 tsp honey
- 1 tbsp black peppercorns
- 3 bay leaves
- 2 smashed garlic cloves
- 2 thyme sprigs
- 1 tbsp lemon juice (including the half lemon)
Instructions:
Step 1: Brine the Chicken
- In a pot, combine 4.5 cups water, 1 tbsp salt, parsley, honey, black peppercorns, bay leaves, garlic, thyme, and lemon juice.
- Bring the mixture to a boil over high heat and boil for 1 minute.
- Remove from heat and allow the brine to cool to room temperature.
- Place the chicken in the cooled brine and refrigerate for at least 1 hour, or ideally for 24 hours for the best flavor.
Step 2: Prepare Cajun Chicken
- Flatten the brined chicken breast using a rolling pin between two sheets of saran wrap.
- Combine all the Cajun blackening spice ingredients in a bowl.
- Coat the chicken breast evenly with the spice blend.
- Heat a grill pan and add a small amount of butter. Grill the chicken for about 4-6 minutes on each side, or until fully cooked.
- Let the chicken rest for a few minutes before slicing it into strips.
Step 3: Make the Peanut Lime Vinaigrette
- In a pestle and mortar, mash 1 tbsp of cilantro, 1 tbsp olive oil, and 3 tbsp roasted peanuts into a paste.
- In a jar, combine the peanut paste with 3 tbsp olive oil, sherry vinegar, lime juice, cumin, salt, pepper, Greek yogurt, peanut butter, and neutral oil.
- Shake the jar vigorously until all ingredients are well mixed and emulsified.
Step 4: Prepare the Salad Ingredients
- Rinse and drain the black beans and corn. Set aside the black beans and in a pan, saute the corn in 1 tbsp of butter.
- In the same pan, toast up the the tortilla if making them from fresh tortillas or use store-bought tortilla chips.
- Cut the avocado into cubes and chop the fresh dates into small pieces.
- Crumble the feta cheese and set it aside.
Step 5: Assemble the Salad
- In two bowls, divide the mixed greens, black beans, corn, chopped dates, avocado slices, and feta cheese.
- Top each salad with sliced Cajun chicken and crispy tortilla strips.
- Drizzle generously with the peanut lime vinaigrette and toss lightly to combine.
- Serve immediately and enjoy your restuarant quality dish!
