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Cowgirl Salad Recipe: Bold, Flavorful Santa Fe Delight

Cowgirl Salad Recipe: Bold, Flavorful Santa Fe Delight

Description

Welcome to the ultimate guide on how to make Cowgirl Salad, a vibrant and delicious Santa Fe-style dish that brings together colorful ingredients and bold flavors. Whether you’re hosting a family dinner or simply craving a nutrient-packed meal, this recipe has something for everyone. Plus, it’s versatile enough to cater to different dietary needs with easy substitutions like tofu or vegan feta.

Ingredients

Scale

 

Salad Dressing

  • 3/4 cup extra virgin olive oil or avocado oil
  • 1/4 cup roasted peanuts
  • 3 tbsp natural smooth peanut butter
  • 1 tsp lime zest
  • 3 tbsp fresh lime juice (from 1–2 limes)
  • 1 1/2 tbsp soy sauce
  • 2 tsp honey or maple syrup
  • 2 garlic cloves
  • 1/2 tsp salt (adjust to taste)

Cajun Chicken or Tofu

  • 350 g extra-firm tofu OR
  • 2 boneless, skinless chicken breasts
  • 1 tbsp cajun spice mix
  • 1/2 tsp salt
  • Avocado or olive oil for frying

Salad Ingredients

  • 2 heads of romaine lettuce (about 10 cups, torn into bite-size pieces)
  • 1 can (540 ml) black beans (drained and rinsed)
  • 1 cup cooked and cooled corn
  • 2 bell peppers (red, yellow, or orange, diced)
  • 1/2 cup chopped Medjool dates
  • 1/3 cup crumbled feta or vegan feta (optional)
  • 1/4 cup diced red onion
  • 2 avocados (sliced or diced)
  • Tortilla chips (optional, for serving)
  • 1 lime, cut into wedges for garnish

Instructions

Step 1: Prepare the Salad Dressing

In a blender, combine all the salad dressing ingredients—olive oil, roasted peanuts, peanut butter, lime zest, lime juice, soy sauce, honey, garlic, and salt. Blend until smooth. Set aside.

Step 2: Cook the Chicken or Tofu

  • For the Chicken: Preheat your grill or frying pan to medium heat. Coat the chicken breasts in a light drizzle of olive oil, then rub in the cajun spice mix and salt. Grill until the internal temperature reaches 165°F. Let the chicken rest under foil before slicing.
  • For the Tofu: Cut the tofu into ½-inch cubes and pat dry. Toss the tofu with a drizzle of oil and the cajun spice mix. Fry in a pan with oil over medium heat until all sides are golden brown, about 2-3 minutes per side.

Step 3: Assemble the Salad

Place the torn romaine lettuce in a large bowl. Add the black beans, corn, diced peppers, dates, feta, and red onion. Just before serving, slice the avocado and top the salad with chicken or tofu. Garnish with lime wedges and optional tortilla chips.

Equipment

Notes

  • Make it Vegan: Swap the chicken for extra-firm tofu and use vegan feta to make this salad completely plant-based.
  • Extra Crunch: Add some crunchy tortilla strips or pumpkin seeds for texture.
  • Storage Tip: Prep the components ahead of time, but keep the dressing and avocado separate until you’re ready to serve to prevent wilting and browning.

Find it online: https://optimalrecipes.com/cowgirl-salad-recipe-bold-flavorful-santa-fe-delight/