Best 2 Earls Copycat Santa Fe Chicken Salad Peanut Lime Vinaigrette Recipes
Craving a flavorful and refreshing meal? Look no further than Earl's Copycat Santa Fe Chicken Salad with Peanut Lime Vinaigrette. This delightful dish combines grilled chicken, crisp veggies, and a tangy peanut lime dressing for a burst of taste in every bite. Get ready to embark on a culinary adventure as we delve into the tantalizing world of this recipe, along with three additional gems waiting to be discovered within the article.
The Santa Fe Chicken Salad stands as the main attraction, featuring succulent grilled chicken paired with a medley of colorful vegetables. Dressed in a vibrant peanut lime vinaigrette, this salad promises a delightful balance of sweet, savory, and tangy flavors. As you scroll further, you'll encounter the recipe for the irresistible Peanut Lime Vinaigrette, a versatile dressing that can elevate any salad or dish with its unique blend of creamy peanut butter, zesty lime juice, and aromatic herbs.
LIKE-EARL'S SANTA FE SALAD
My hobby is copying restaurant dishes and this is one of my favourites at our West Vancouver Earl's. This hearty salad combines all the necessary components for a great dish with the sweet dates complementing the tart Peanut Lime dressing (which is good on any green salad). Sliced grilled blackened chicken is excellent served alongside.
Provided by Ronalynne
Categories Salad Dressings
Time 55m
Yield 4 meals, 4 serving(s)
Number Of Ingredients 18
Steps:
- Dressing:.
- Combine ingredients in a food processor or use a hand immersion blender to process until mixture is green and tiny specks of peanuts and lime are visible. Makes 3/4 cup.
- Salad:.
- Heat oil to 375 degrees in a deep fryer or heavy pot (a small pot using about 1 cup oil and working in two batches works well); add tortilla pieces and deep fry until golden and crisp; drain on paper towels (may also be baked @ 375 degrees). (Note: Coarsely crushed corn tortilla chips or purchased deep fried chow mein noodles may be substituted for deep fried tortilla pieces or whole corn tortilla chips may be decoratively placed beside the prepared salad instead.).
- Rub corn with vegetable oil and grill over medium-high heat until lightly browned; cool and remove kernels. (3/4 cup cooked corn may be substituted).
- Place lettuces in a large bowl; toss together with enough dressing to lightly coat. Add corn, dates, black beans and half the tortilla pieces and feta cheese; toss well. Divide between 4 plates and top with remaining feta cheese and tortilla pieces. Sprinkle chopped peanuts over top. Peel and thinly slice avocado and divide between 4 plates; place beside each salad.
THE ULTIMATE CHICKEN POT PIE
Yield Serves 6
Number Of Ingredients 13
Steps:
- 1. Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Press the pastry into a 2-quart round casserole. Trim the excess pastry. Prick the pastry thoroughly with a fork. Place aluminum foil onto the surface of the pastry.
- 2. Bake for 25 minutes. Remove the aluminum foil.
- 3. Heat the butter in a 12-inch skillet over medium heat. Add the carrots, onions and mushrooms and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Add the flour and cook and stir for 3 minutes or until the flour is golden brown. Slowly stir in the broth and heat to a boil. Cook and stir until the mixture boils and thickens.
- 4. Stir in the mustard, thyme, black pepper, chicken, peas and 3 tablespoons parsley. Remove the skillet from the heat.
- 5. Unfold the remaining pastry sheet on a lightly floured surface. Cut the pastry sheet crosswise into 6 (1 1/2-inch thick) strips.
- 6. Spoon the chicken mixture into the casserole. Weave a lattice pattern over the filling with the pastry strips. Trim any excess pastry. Sprinkle with the remaining parsley. Place the casserole onto a baking sheet.
- 7. Bake for 45 minutes or until the filling is hot and bubbling and the pastry is golden brown.
Tips:
- For a spicier salad, use a hotter salsa or add some cayenne pepper to the vinaigrette.
- If you don't have any leftover roasted chicken, you can use cooked chicken from a rotisserie chicken or grill some chicken breasts.
- Be sure to toast the peanuts before adding them to the salad. This will bring out their flavor and make them more crunchy.
- If you don't have any fresh cilantro, you can use dried cilantro or another fresh herb, such as basil or parsley.
- Feel free to add other vegetables to the salad, such as chopped cucumber, bell pepper, or corn. You could also top the salad with some crumbled queso fresco or cotija cheese.
Conclusion:
This Earl's copycat Santa Fe chicken salad with peanut-lime vinaigrette is a delicious and refreshing dish that is perfect for a light lunch or dinner. It is packed with flavor and texture, and the peanut-lime vinaigrette adds a unique and tangy flavor that will tantalize your taste buds. Whether you are a fan of Earl's restaurant or not, you are sure to enjoy this copycat recipe.
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