Bad restaurant, but good salad (santa fe salad)

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Santa Fe Salad (printable version on pattyplates.com)

2 Cajun chicken breast, diced
1 cup charred corn kernels
1 cup black beans, drained
1 avocado, diced
2 jalapenos, thinly sliced
1/2 red onion, thinly sliced
1 cup tortilla chips, crushed
2 cups romaine lettuce, chopped
1 tsp black pepper
16 dried dates, diced


Peanut Lime Vinaigrette (makes enough for 8 servings)

100 g lime juice
50 g peanut butter
30 g olive oil
25 g garlic
20 g sherry vinegar
1 g cumin, ground
10 g parsley
10 g cilantro leaves
5 g salt
3 g black pepper
250 g neutral oil

Instructions

Peanut Lime Vinaigrette

In a blender, combine the lime juice, peanut butter, olive oil, garlic, sherry vinegar, cumin, parsley, cilantro, salt, and black pepper until smooth.
While running on low speed, slowly drizzle in the neutral oil to form a smooth vinaigrette.
You can store the vinaigrette in the refrigerator for around 1 week.

Assemble the Salad

If serving with chicken, cook the chicken any way you want and dice it into chunks.
For the charred corn, char about 2 ears of corn with a flame or broiler and cut off the kernels.
In a large bowl, combine all the ingredients and drizzle over about 1/4 to 1/2 of the dressing depending on how saucy you want it.
Serve with additional crushed tortilla chips.
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