Santa Fe Salad with Cilantro Lime Dressing
This Santa Fe Salad is a complete and hearty meal. It is bursting in flavors with an incredible Cilantro Lime Dressing!
Equipment
Ingredients
BALSAMIC CHICKEN MARINADE
- 4 (455 g) chicken tenders
- 2 Tbsp (32 g) White balsamic Vinegar
- 3 Tbsp (40 g) cilantro oil
- 1 tsp (3 g) Chipotle Mustard
- Sel Gris Mill
- Pepper Mill
DRESSING/VINAIGRETTE
- 1 fresh cilantro bunch (Chopped)
- 6 Garlic Cloves (Chopped)
- 1 Tbsp fresh ginger (Chopped)
- 1/2 cup (50 g) parmesan cheese (Grated)
- 1/2 tsp (1 g) Ground Cumin
- 3/4 cup (170 g) cilantro oil
- 1 1/2 tsp (7.5 g) White balsamic Vinegar
- 4 limes (Juice | 1/2 Cup )
- 1 Tbsp honey
- Sel Gris Mill
- Pepper Mill
SALAD
- 1 (225 g) Romaine lettuce (Chopped)
- 15 oz corn (1 can | Drained)
- 15 oz black beans (1 can | Drained)
- 1/2 cup (75 g) Grape Tomatoes (Halved)
- 1/4 red onion (Sliced)
- 3/4 cup (85 g) sharp cheddar (Shredded)
- 1 avocado (Diced)
- 4 oz (115 g) tortilla chips (Crushed)
Instructions
BALSAMIC CHICKEN MARINADE PREPARATION
- In a mixing bowl, combine the chicken strips and all the marinade ingredients (White Balsamic Vinegar, Cilantro Oil, Chipotle Mustard, season with Salt and Pepper). Toss to coat. Place in the refrigerator until ready to cook.
ROAST!
- Preheat oven to 400F/200C. Place your Flexiflat® Tray on the top of your Medium Perforated Baking Sheet.
- Arrange your chicken in your Flexiflat® and pour the marinade on top of each strips.
- Cook for 15 minutes at 400F/200C. Every oven heats differently and all chicken are not of the same size: Use the Digital Thermometer to ensure the chicken is cooked through at 165°F/75C. Set aside.
DRESSING/VINAIGRETTE PREPARATION
- While the chicken is cooking, prepare your dressing.
- Wash and pat dry the cilantro. Transfer it to your Eco-Chop. Add the garlic cloves and fresh grated ginger. Give it about 10 pulls. Then, add the grated parmesan, ground cumin, Cilantro Oil, White Balsamic Vinegar, lime juice and honey. Season with Salt and Pepper. Pull about 10-15 times or until desired consistency. Set aside.
ASSEMBLY
- Assemble the salad ingredients onto your serving platter. First the chopped Romaine lettuce. Then arrange into wedges the cubbed marinated chicken, corn, black beans, grapes tomatoes, sliced red onions, sharp cheddar, avocado and tortilla chips. Add the diced roasted chicken. Season with the Cilantro Lime Dressing and toss to combine. Serve and enjoy. Bon Appétit!
- NB: Add the avocado and tortilla chips just before serving.
Video
Special Notes
Nutrition
Nutrition Facts
Santa Fe Salad with Cilantro Lime Dressing
Amount Per Serving
Calories 773
Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 8g50%
Trans Fat 0.1g
Polyunsaturated Fat 12g
Monounsaturated Fat 28g
Cholesterol 41mg14%
Sodium 361mg16%
Potassium 887mg25%
Carbohydrates 61g20%
Fiber 13g54%
Sugar 9g10%
Protein 26g52%
Vitamin A 1034IU21%
Vitamin C 24mg29%
Calcium 284mg28%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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