Santa Fe Salad with Cilantro-Lime-Peanut Vinaigrette
Make Santa Fe Salad with Cilantro-Lime-Peanut Vinaigrette for a bright, crunchy weeknight meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup teriyaki marinade
- 2 Tbsp. olive oil
- 1 head romaine or leaf lettuce
- 1 large tomato, diced
- 1 (15 oz.) can black beans, rinsed
- 1 (16 oz.) can whole kernel corn, drained
- 1 cup fresh cilantro, stems cut off
- 1 1/2 cups grated Monterrey Jack cheese
- 2 cups toasted corn tortilla strips
- Cilantro-lime-peanut vinaigrette (see below)
- 1/2 cup olive oil
- 1/4 cup fresh cilantro
- 1/4 cup peanut butter (I prefer natural)
- 3 cloves garlic, peeled and smashed
- 1 Tbsp. brown sugar
- 1 Tbsp. red wine vinegar
- 1 Tbsp. lime juice
- 1 tsp. lime zest (approx. zest of one lime)
- 1 tsp. sesame oil
Instructions
Step 1: Make the Cilantro‑Lime‑Peanut Vinaigrette
Start by combining the peanut butter, brown sugar, red wine vinegar, lime juice, lime zest, smashed garlic, fresh cilantro, and the small measured portion of sesame oil and vinegar in the food processor. Pulse until the mixture becomes a coarse, aromatic paste with visible flecks of cilantro and garlic. With the processor running, slowly stream in the 1/2 cup of olive oil until the emulsion turns silky and glossy; taste and finish with freshly ground black pepper. Transfer the vinaigrette to a small clear glass pitcher or jar and refrigerate briefly while you handle the chicken and salad components.
Step 2: Marinate the Chicken
Place the four boneless, skinless chicken breasts into a gallon-size resealable bag or a shallow ceramic dish and pour in the 1/2 cup teriyaki marinade. Massage briefly so each breast is evenly coated, then seal and refrigerate for at least one hour. This step infuses the meat with glossy umami notes and sets up that deep caramelized edge when cooked.
Step 3: Cook and Rest the Chicken
Heat 2 tablespoons olive oil in a skillet until shimmering (this is an instruction for the cook — in the visuals we later show the result). Sear the marinated breasts until they develop a dark, sticky teriyaki glaze and the internal juices run clear, about 7–10 minutes per side. Remove the breasts, let them rest until cool to the touch, and then slice into thin, even strips that show the contrast of glazed exterior and tender, pale interior.
Step 4: Build and Toss the Salad Base
Wash and dry the romaine, then chop into bite-sized pieces and place in a large shallow white serving plate. Add the drained corn kernels, rinsed black beans, diced tomato, and roughly chopped cilantro leaves. Toss everything gently with a wooden salad spoon so the textures — crunchy lettuce, plump beans, sweet corn, and juicy tomato — are evenly distributed. Place the small glass pitcher of vinaigrette nearby; the salad base should look bright, loosely piled, and ready for the final toppings.
Step 5: Assemble and Finish the Plates
Divide the tossed salad evenly between four plates (or show one generous plated portion). Top with the sliced teriyaki chicken strips arranged in a fanned pattern, sprinkle 1 1/2 cups of grated Monterrey Jack cheese, and scatter 2 cups of toasted corn tortilla strips for crunch. Add a few whole cilantro sprigs for aroma, optionally drizzle a little vinaigrette (or leave it in the pitcher at the side) and finish with a grind of black pepper to taste. Present the finished Santa Fe Salad on the same large shallow white plate used earlier so the textures — glossy glazed chicken, soft cheese, and crisp tortilla shards — read clearly in the final image.
Notes
- Marinate the chicken at least one hour for best flavor.
- Store the dressing separately to keep the salad crisp.
- Add tortilla strips just before serving to maintain crunch.
- Use fresh lime zest for brighter vinaigrette flavor.
- Substitute grilled shrimp or tofu for a protein variation.