Corey Torres
@yerocto
Teriyaki Chicken Santa Fe Salad
A vibrant and flavorful salad featuring marinated teriyaki chicken, fresh vegetables, and a creamy peanut dressing, perfect for a light lunch or dinner.
Details
- Cuisine:american
- Meal Type:lunch
- Diet:high-protein
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:party
- Ingredients:17
- Views:6
Recipe Information
- Prep time35 min.
- Cook time20 min.
- Total time55 min.
- Servings4
Ingredients
- 4
- 1/2 cup
- 1/4 cup
- 1/4 cup
- 2 tablespoons
- 2 tablespoons
- 1 tablespoon
- 2 cloves
- 1 tablespoon
- 1 teaspoon
- 1/2 cup
- to taste
- 2 cups
- 1 cup
- 1 cup
- 4 cups
- 1 cup
Cooking Instructions
Follow our step-by-step guide on how to make Teriyaki Chicken Santa Fe Salad.
Step 1
To start your delicious teriyaki chicken salad, grab a large resealable plastic bag and toss in the chicken breasts along with your favorite teriyaki marinade.
Step 2
Seal the bag tightly and let it marinate in the refrigerator for at least an hour—this step is key for infusing the chicken with flavor.
Step 3
While the chicken is soaking up those tasty juices, let’s whip up a creamy peanut dressing.
Step 4
In a food processor, combine fresh cilantro, smooth peanut butter, tangy red wine vinegar, zesty lime juice, sweet brown sugar, aromatic garlic, fragrant sesame oil, and a sprinkle of lime zest.
Step 5
Blend these ingredients until they’re perfectly smooth, then slowly drizzle in half a cup of olive oil while blending until the dressing reaches a creamy consistency.
Step 6
Don’t forget to season it with a dash of black pepper for that extra kick! Now, preheat your oven to 350°F (175°C) and spread out some corn tortilla strips on a baking sheet.
Step 7
Drizzle them with a couple of teaspoons of olive oil and pop them in the oven for about 5 to 10 minutes, or until they’re nice and crispy—these will add a delightful crunch to your salad.
Step 8
Next, heat two tablespoons of olive oil in a skillet over medium heat.
Step 9
Add the marinated chicken breasts and cook them for about 7 to 10 minutes on each side, until they’re beautifully browned and cooked through.
Step 10
Once done, let the chicken rest for about 5 minutes before slicing it into thin, juicy strips.
Step 11
In a large bowl, combine sweet corn, hearty black beans, and crisp romaine lettuce for a refreshing base.
Step 12
Top this vibrant mix with your sliced chicken, a sprinkle of Monterey Jack cheese, and those crispy tortilla strips you just baked.
Step 13
Finally, drizzle your homemade peanut dressing over the salad and give it a gentle toss to combine all those wonderful flavors.
Step 14
Serve it up and enjoy a delightful meal that’s bursting with taste and texture!.