Lime and Cilantro Chicken Salad

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.