Lime and Cilantro Chicken Salad with Chipotle Lime
VinaigretteNordstrom Entertaining at Home Cookbook, serves 6 as a main
course
(from Kellie)
Chipotle-Lime Vinaigrette
1/3 cup seasoned rice wine
vinegar
1/4 cup fresh lime juice
1 clove garlic, minced
2 teaspoons,
pureed chipotle peppers in adobo sauce
2 tablespoons honey
1/2 teaspoon
kosher salt
3/4 cup canola oil
1 cup chopped fresh cilantro, stems and
leaves
3 ears corn, shucked and grilled or boiled
1 1/4 pounds
boneless, skinless chicken breasts, seasoned with salt and pepper, cooked and
shredded
1 1/2 cups diced cherry tomatoes
1 pound mixed baby greens
2
cups (about 8 ounces) grated Jack cheese
1/2 cup chopped roasted red bell
pepper (see here for
instructions)
Kosher salt
Freshly ground black pepper
3/4
cup toasted salted pumpkin seeds
Fresh cilantro for garnish
Lime wedges
for serving
To make the Chipotle-Lime vinaigrette, in a blender or a food
processor fitted with a metal blade, combine the vinegar, lime juice, garlic,
chipotle chile, honey and salt and process until combined and smooth. With the
machine running, gradually add the canola oil in a thin, steady stream to form
an emulsion. Add the cilantro and pulse or process to combine. Taste and adjust
seasoning. Set aside.
To assemble the salad, cut off the corn kernels
from the cobs. Discard the cobs and scoop the kernels into a large bowl. You
should have about 2 cups. Add the chicken, tomatoes, greens, Jack cheese, and
bell pepper to the corn. Drizzle the vinaigrette over the salad and gently toss
to coat all the ingredients. Season to taste with salt and pepper. Scatter the
pumpkin seeds evenly over the servings and garnish with cilantro sprigs. Pass
the lime wedges at the table.
