Thursday, April 17, 2008

Lime and Cilantro Chicken Salad


1/3 cup seasoned rice wine vinegar
1/4 cup fresh lime juice
1 clove garlic, minced
2 teaspoons puréed chipoltle chiles in adobo sauce
2 tablespoons of honey
1/2 teaspoon kosher salt
3/4 cup canola oil - I usually use a little less
1 cup chopped fresh cilantro stems and leaves

Mix the first 6 ingredients in the blender. Then add a steady stream of oil while blending to form an emulsion. Add the cilantro and pulse to combine. Taste and adjust salt to taste. Set aside.


3 ears corn, chucked and grilled or boiled about 1 cup or use frozen corn thawed
1 cup shredded rotisserie chicken
1/2 cup chopped red peppers and/or sliced grape tomates
4 cups of mixed baby greens
3/4 cup toasted pumpkin seeds
1 1/2 cup grated Jack cheese
1 chopped avocado (optional)

Mix all the ingredients together. Drizzle the vinaigrette over the salad and toss gently with tongs.

Kelly P.

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