Eldorado Santa Fe Salad
Recipes from Dietitian Jenn Messina
Jenn Messina is an experienced Registered Dietitian and a mom of two energetic kids. To her, food is life! It nourishes our bodies, minds, and spirits and connects us to each other and to our heritage.
After graduating from the University of British Columbia, she spent the last 16 years working as a Registered Dietitian with thousands of people of all ages and backgrounds. With so much nutrition information on the web, it can be frustrating, confusing and overwhelming. Jenn became an RD because she is passionate about helping people and truly enjoys learning about your life, work, families, and diets.
Jenn Messina
This salad is a full meal in a bowl, bursting with flavour and stacked with fibre and protein to keep you full and satisfied, this one is definitely a favourite in our home.
Serves 4
Ingredients:
Peanut Lime Dressing
Zest & juice of 2 limes
1 tbsp roasted peanuts
½ clove garlic
1 tsp tamari (or soy sauce)
1 tbsp peanut butter
2 tsp brown sugar
¼ cup olive (or avocado) oil
Salad
Mexican chilli seasoning
2 chicken breasts
2 heads of romaine, washed and chopped
2 cups mixed greens
1 can black beans, drained and rinsed
1 corn on the cob
Avocado, sliced
1/3 cup feta cheese
Tortilla chips
Optional: ¼ cup chopped dates
Instructions:
Using a food processor (or magic bullet) puree the ingredients for the dressing until smooth. Set aside.
Preheat a pan over medium heat and add 1-2 tbsp avocado oil (or other vegetable oil). Season the chicken breasts with Mexican chilli seasoning and add chicken to the hot pan. Cook approximately 4 minutes on each side.
While the chicken is cooking, cook the corn on the cob (in the husk) by placing it in the microwave for 4 minutes. The husk should pull off clean. Remove the corn from the cob with a sharp knife.
Assemble other salad ingredients and toss with dressing.
Top salad with avocado, chips, and sliced blackened chicken.
