Earl's Copycat Santa Fe Chicken Salad

Prep your chicken

Add all rub ingredients to a small bowl. Pound chicken into 1/2 inch thickness (or butterfly). You want them thin so they cook quickly! Drizzle with a good amount of oil and all the rub. Set aside while you prep the rest of the salad (or for a few hours if you have the time).

Make your dressing

To a small bowl, add 3 tbsp peanut butter, zest and juice of 2 limes, 1 minced garlic clove, 1 tsp soy sauce, 1 tsp rice wine vinegar, 1 tsp honey, 1/2 tsp cumin, 1/4 tsp salt, and 2 tbsp of VERY finely chopped cilantro and mix well. Drizzle in 2 tbsp avocado oil while whisking well.

*You can also add all the ingredients to a blender and mix that way.

Prep your other salad ingredients

Prepare your corn, rinse your beans, chop your dates, peel and slice your avocado.

Cook your chicken

Heat a large frying pan or grill pan over medium heat. You want to go lower and slower here so the rub doesn't burn. You don't need to oil your pan as your chicken already has oil. Cook for 5 minutes per side, or until centre of breast reads 165F. Remove from heat and let sit for 5 minutes before slicing.

Assemble your salad

To a large mixing bowl, add greens, beans, corn, dates and half of your dressing. Mix well and add more dressing to your liking. Plate, then top with avocado, chicken, feta and corn chips.