This Earls copycat recipe for the Santa Fe Chicken Salad is a faithful dupe of the restaurant favorite. Packed with flavor and protein, it makes a satisfying, healthy dinner. The salad combines romaine, Cajun-spiced chicken, black beans, corn, medjool dates, crumbled feta, avocado, and crunchy tortilla strips, all dressed in a distinctive peanut-lime vinaigrette that ties the ingredients together.
An Earls Copycat Recipe
This Santa Fe Chicken Salad is inspired by the popular dish at Earls, a well-known restaurant chain in Western Canada. The original features crisp romaine, blackened Cajun chicken breast, creamy feta, sliced avocado, black beans, sweet corn, chopped medjool dates, and a unique peanut-lime vinaigrette. The contrast of savory, sweet, and tangy elements makes the salad memorable — especially the surprising but delicious pairing of peanuts and lime in the dressing.
Why I Recreated The Santa Fe Chicken Salad
I recreated this salad for two main reasons: to enjoy it at home without the restaurant price, and to reduce the calorie count. The restaurant version can be surprisingly high in calories, so I experimented to find a lighter dressing that still delivered the same flavor. By cutting back on oil and using light peanut butter, I arrived at a balanced vinaigrette with the right taste and consistency. If you want to lower calories further, skip the tortilla strips and/or the avocado.
Fresh Limes are a Must
For the dressing, use freshly squeezed lime juice and fresh lime zest. Bottled lime juice often has an off, metallic flavor that can spoil the vinaigrette. Fresh citrus brightens the dressing and balances the richness of the peanut butter.
Bagged Lettuce and Frozen Corn Make for an Easy Salad
To keep this salad quick and approachable, use a bag or box of chopped romaine (rinse well) and frozen corn. To thaw frozen corn quickly, place it in a strainer and run very hot tap water over it, then pat dry. If you prefer a deeper flavor, roast fresh corn on the cob and cut the kernels off, but frozen works great for weeknight cooking.
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Santa Fe Chicken Salad
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Ingredients
Peanut Lime Vinaigrette
- 1/4 cup Freshly Squeezed Lime Juice
- Zest of 2 Limes (approx. 2 tbsp)
- 3 tbsp Peanut Butter
- 2 tbsp Peanut Oil
- 1 tsp Sugar
- 1/2 tsp Crushed Garlic
- 1/2 tsp Soy Sauce
Santa Fe Chicken Salad
- 6-7 cups Chopped Romaine Lettuce, well rinsed
- 1/2 cup Sweet Corn
- 1/2 cup Canned Black Beans, well rinsed
- 6 tbsp Crumbled Feta
- 4 Medjool Dates, deseeded and chopped
- 1 Avocado, sliced or diced
- Entire Peanut Lime Vinaigrette Dressing (recipe above)
- Handful of Crispy Tortilla Strips, to garnish
- 3 Small Cooked Cajun Chicken Breasts, sliced or diced
Instructions
Peanut Lime Vinaigrette
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Place all vinaigrette ingredients in a food processor or blender and process until smooth and emulsified. Refrigerate up to 2 days.
Santa Fe Chicken Salad
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Combine romaine, corn, black beans, feta, dates, avocado, and sliced Cajun chicken in a large bowl. Toss with the peanut-lime vinaigrette until evenly coated. Divide among 3 plates or bowls and top with crunchy tortilla strips.
Notes
†† Frozen corn thawed under hot running water works well for speed; roasted fresh corn adds more depth if you have time.
††† Store-bought tortilla strips are convenient; alternatively, slice small tortillas and fry or use crushed corn tortilla chips.
†††† For the Cajun chicken, season breasts with salt, pepper, and Cajun seasoning, then bake at 400°F (205°C) about 20 minutes or until cooked through.
Source: Inspired by Earls