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–+ servings

Santa Fe Salad with Cilantro Lime Dressing

bakingwithnessa
This Santa Fe Salad is a complete and hearty meal. It is bursting in flavors with an incredible Cilantro Lime Dressing!
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Prep Time 15 minutes
Bake / Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 6

Equipment

Flexiflat™
Baking Sheet (M)
Santoku Chef Knife
Eco-Chop
Mini Whisk
Mini Spatulas
Thermometer
White Balsamic
Cilantro Oil
Chipotle Mustard
Sel Gris Mill
Pepper Mill

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

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.

YouTube Video

Photos

Nutrition

Calories: 773kcal | Carbohydrates: 61g | Protein: 26g | Fat: 50g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 28g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 361mg | Potassium: 887mg | Fiber: 13g | Sugar: 9g | Vitamin A: 1034IU | Vitamin C: 24mg | Calcium: 284mg | Iron: 3mg
Keyword bon cook, compile moi un menu, défi culinaire, flexipan, grilled chicken, guy demarle, salade d Été, salade estivale, santa fe salad, silicone bakeware, silicone molds, silpat, southwestern salad, summer salad
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
Find it online:
https://bakingwithnessa.com/santa-fe-salad-with-cilantro-lime-dressing/