Friday, July 31, 2009

recipe 15: lime and cilantro chicken salad

Another great recipe from the “Nordstrom Entertaining At Home” cookbook.

lime and cilantro chicken salad

chipotle-lime vinaigrette

1/3 cup seasoned rice wine vinegar
¼ cup fresh lime juice
1 clove minced garlic
2 teaspoons pureed chipotle chiles in abodo sauce (couldn’t find it here, used a teaspoon of chili powder
2 tablespoons honey
¾ cup canola oil
1 cup chopped fresh cilantro, stems and leaves

3 ears corn, shucked and grilled or boiled
1 ¼ pounds boneless chicken breasts, seasoned with salt and pepper, cooked and julienned
1 ½ cups diced plum tomatoes
1 pound mixed baby greens (I used romaine)
2 cups grated Jack cheese (couldn’t find it here, used cheddar and mozzarella mix)
½ cup roasted red bell pepper
freshly ground black pepper
¾ cup toasted pumpkin seeds
fresh cilantro sprigs for garnish
lime wedges for serving

In a blender or food processor, combine the vinegar, lime juice, garlic, chili, and honey. Process until smooth, slowly add the oil. Add the cilantro and pulse to combine. Set aside.

Cut the corn kernels from the cobs, add the kernels to a large bowl. Add the chicken, tomatoes, greens, cheese, and bell pepper to the corn. Drizzle the vinaigrette over the salad and gently toss. Season with freshly ground black pepper. Transfer the salad to chilled serving bowls and sprinkle with pumpkin seeds. Garnish with cilantro sprigs and lime wedges. Serve immediately.

This was absolutely delicious. I usually cut recipes down since it’s just the two of us, but I took a chance and made extra dressing for my lunch salad the next day. It may have even been better the second day. I will definitely make this again. My husband liked it, too.

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