Name: Santa Fe Salad with Cilantro-Lime-Peanut Vinaigrette
Prep time: 5 min
Cook time: 15 min
Total time: 1 h 20 min
Yield: 4 -6 servings
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