This fresh Chicken Santa Fe Salad is the perfect spring dish. The zesty and sweet combination of Mango White Balsamic Vinegar and Chipotle Olive Oil will have you counting down the days until west coast patio season!
Recipe courtesy Grant Easterbrook, The Olive Station, Duncan.
Ingredients
Santa Fe Chicken
- 6 boneless skinless chicken thighs
- 1 tbsp chilli powder
- 1 tbsp garlic powder
- 1 tsp cumin
- 1 tsp coriander
- Pinch sea salt
- ¼ cup lime juice
Pico de Gallo
- 1–2 cups fresh diced tomatoes
- ½ yellow pepper, diced
- ½ purple onion, diced
- ¼ cup chopped cilantro
- 2 cloves garlic
- ½ cup Mango White Balsamic Vinegar
- ¼ cup Chipotle Extra Virgin Olive Oil
Greens
- 3 cups chopped spinach
- ½ head iceberg lettuce, chopped
- 1 cup black beans, rinsed
- 1½ cups corn
- 1 cup green onions, chopped
- 1 avocado, chopped
- Pinch sea salt
- Sour cream, to serve
Method
Santa Fe Chicken
- Combine chilli powder, garlic powder, cumin, coriander, salt and lime juice.
- Place chicken into a baking dish and pour the mixture over until fully coated.
- Cover and bake at 350°F for 25–30 minutes until tender and juicy.
- Using two forks, pull apart the chicken thighs until nicely shredded. Set aside.
Pico de Gallo
- In a bowl combine tomatoes, peppers, onions, garlic, cilantro, Mango White Balsamic Vinegar and Chipotle Olive Oil.
- Cover and refrigerate until needed.
Greens
- Chop spinach and iceberg lettuce and add to a large salad bowl.
- Mix in black beans, corn and a pinch of sea salt.
To Serve
Spoon pico de gallo over the mixed greens and top with shredded chicken, avocado, cilantro, green onions and a spoonful of sour cream.