This Santa-Fe style salad is brimming with flavour, fibre and colour and is such a showy dish to impress guests! You can double the chicken or tofu if you're making it for a bigger (or hungrier) crowd.
Combine all of the salad dressing ingredients in a blender and blend until smooth. Set aside.
To prepare the chicken, preheat a grill to medium. Drizzle 1 teaspoon of olive oil or avocado oil over each chicken breast, rub it in, sprinkle each with the cajun spice mix to coat and season with salt. Grill on a barbecue or in a grill pan on medium heat on the stove on both sides until the internal temperature reaches 165F. Transfer to a plate and cover with aluminum foil to rest.
To prepare the tofu, cut the tofu into 1/2" cubes and pat dry. Drizzle with 1-2 teaspoons of olive oil or avocado oil, toss to coat, sprinkle the tofu cubes with the cajun spice mix to coat and season with salt. Heat 1 tablespoon of avocado or olive oil in a pan over medium heat, add the tofu cubes, and fry on all sides until just golden brown, about 2-3 minutes a side. Remove from the heat and set aside.
Place the torn romaine lettuce in a large bowl or in a large platter with sides. Top with the black beans, corn, peppers, dates, feta and onion. Slice the avocado on the salad just before serving, top with the grilled chicken or tofu, garnish with the lime wedges, and serve with the tortilla chips and salad dressing on the side. Alternately, you can toss the salad with the salad dressing before adding the avocado, chicken or tofu and lime wedges.
Make it vegan: use tofu and replace the feta with vegan feta or leave out the cheese
Make it gluten free: use certified gluten-free ingredients (ie: soy sauce)