I used to order the Santa Fe Chicken Salad anytime I went to Earls… then I started making it myself. This salad is a staple in my dinner rotation. This is what I had for supper last night!  Serves 2.  Recipe can be easily doubled to serve more people.
Ingredients:
1/4 avocado, mashed
2 tsp olive oil
2 tbsp lime juice
1 tsp honey
2 medium tomatoes
Salt & pepper to taste
1 cooked chicken breast, sliced
1/2 cup corn
1/2 cup black beans
1/4 cup dried dates, chopped
1 yellow pepper
1 oz Feta, crumbled
4 or more generous handfuls of lettuce, chopped
Method:
Mix together avocado, oil, lime juice, diced tomatoes, honey and salt and pepper together in a large salad bowl Let the tomatoes marinate for at least 15 minutes. If you are cooking your own chicken breast, season with cayenne and throw it on the BBQ. This recipe also works great with leftover chicken. Add the black beans, corn, dates and pepper to the tomato and dressing mixture. Stir. Top with lettuce and feta. Toss salad, divide into two bowls and top with chicken. Serve immediately.
This is one recipe where you get to be a little more creative if desired. Cooked brown rice, quinoa, or onions are good additions to the salad. If you are a vegetarian, add some more beans for extra protein.
Enjoy!