Santa Fe Salad With Cilantro-Lime-Peanut Vinaigrette

• FOR VINAIGRETTE:
• 4 teaspoons Minced Garlic
• 4 Tablespoons Cilantro
• 1 Tablespoon Brown Sugar
• 2 teaspoons Lime Juice
• 1 teaspoon Lime Zest
• 1 Tablespoon Red Wine Vinegar
• 4 Tablespoons Peanut Butter
• 1 teaspoon Sesame Oil
• 1/2 cups Olive Oil
• _____
• 4 whole Boneless, Skinless Chicken Breasts
• 1/2 cups Teriyaki Sauce
• 2 Tablespoons Vegetable Oil
• _____
• 1 head Romaine Or Leaf Lettuce
• 1 cup Cilantro, Stems Cut Off
• 1 can (16 Oz.) Whole Kernel Corn, Drained
• 1 can (15 Oz.) Black Beans, Drained And Rinsed
• 1 whole Large Tomato, Diced
• 1-1/2 cup Monterey Jack Cheese, Grated
• 2 cups Toasted Corn Tortilla Strips

1. To make vinaigrette, mix the first eight ingredients in a food processor. Then slowly add olive oil to mixture, and blend until smooth. Add freshly ground black pepper to taste.
2. To prepare salad, marinate chicken at least 1 hour in teriyaki marinade in gallon-size plastic bag or bowl. Once it is ready, heat oil in skillet over medium heat. Add chicken breasts and cook 7-10 minutes on each side, or until juices run clear. Remove and let cool, then slice into thin strips.
3. While chicken is cooking, wash and dry the lettuce, then cut into bite-sized pieces. Mix in cilantro, corn, beans, and tomatoes.
4. Divide the mixture between the four plates, and top each salad with chicken, then cheese, then tortilla strips. Dress with vinaigrette, and finish with freshly-ground black pepper.
5. (See "related blog post" for more pics and info!)

garlic, cilantro, brown sugar, lime juice, lime zest, red wine vinegar, peanut butter, sesame oil, olive oil, chicken breasts, teriyaki sauce, vegetable oil, head romaine, cilantro, kernel corn, black beans, tomato, cheese, tortilla strips

Taken from tastykitchen.com/recipes/salads/santa-fe-salad-with-cilantro-lime-peanut-vinaigrette/ (may not work)