Ingredients for chicken:
2 whole chicken breasts cut in half
vegetable oil
chili powder
Ingredients for Peanut Lime Vinaigrette:
1/4 C fresh peanuts
1/4 C vegetable oil or peanut oil
juice of 2 limes (about 1/4 C) (before juicing, remove the zest and set it aside)
1 Tbsp peanut butter
1 tsp sugar
1 tsp soy sauce
1 small clove garlic, minced
lime zest from 2 limes
Ingredients for salad:
7-8 cups each mixed greens and chopped Romaine lettuce
1 cob corn (or 3/4 cup corn kernels)
vegetable oil
14 oz can (398 ml) black beans, well rinsed and well drained
1 avocado
3/4 C feta cheese
1/4 C chopped roasted peanuts
tortilla strips for garnish (either purchased or made yourself)
CAJUN CHICKEN:
Rub chicken breasts all over with vegetable oil; sprinkle chili powder liberally on both sides. Grill over medium-high heat or broil until done. Set aside till cool; then slice diagonally into 1/4" wide slices.
PEANUT LIME VINAIGRETTE:
Process ingredients in a small food processor until almost smooth. There should be tiny chunks of peanut and lime.
SALAD:
Up to one day ahead:
1) prepare deep fried tortilla pieces: slice tortillas into pieces 1/8" wide and 1" long. Heat oil in a small pot or skillet to 375 degrees. Drop tortilla pieces in batches; drain on paper towel; sprinkle on salt (may be kept loosely covered at room temperature for 1 day)(coarsely crushed tortilla chips or purchased deep fried chow mein noodles may be substituted)
2) grill corn: rub corn with vegetable oil; place over medium-high grill. Cook, rotating until lightly brown tinged. Remove kernels. (May be chilled until using.)
To assemble salad, place lettuces in a large bowl. Toss with enough dressing to lightly coat. Add corn, black beans and half the feta cheese and tortilla pieces into lettuces; gently toss. Divide lettuce mixture between 4 dinner plates. Thinly slice avocado and divide between 4 plates, placing on the side. Top each salad with crumbled feta cheese, tortilla pieces, chicken pieces and chopped peanuts, if desired.
Adapted from Epicurious.com, and based on a dish from the Earl's Restaurants chain.