Monday, January 31, 2011

Southwestern Chicken Salad with Chipotle Lime Dressing

This is another Chef Michael Smith gem. It will be added to our regular rotation for sure!


1 chipotle pepper in adobo
Zest of 1 lime
Juice of 2 limes
2 tblsp agave syrup or honey
1 tbslp dijon mustard
Pinch of salt
4 tblsp olive oil

2 chicken breasts, boneless and skinless
1/2 cup fine cornmeal
1 tblsp chili powder
Pinch salt
3 tblsp vegetable oil
Mixed baby greens
1 bunch cilantro
4 green onions, sliced thinly
2 ripe tomatoes, chopped
1 can black beans, rinsed and drained
2 avocados, pitted, peeled and sliced
1 cup frozen corn, thawed (not heated)
Tortilla chips, crumbled by hand

In a blender, puree all of the dressing ingredients (adding the oil in a slow, steady stream at the end, as the blender is running).

In a shallow bowl, whisk together cornmeal, chili powder and salt. Slice chicken into long thin strips. Preheat a skillet and add vegetable oil. Dredge chicken strips in cornmeal mixture and fry in pan until chicken is cooked through.

Lay a bed of lettuce on a plate (or salad bowl), sprinkle cilantro and green onions over top. Mound tomatoes, black beans, avocado and corn on top of lettuce. Arrange chicken strips and drizzle dressing over the whole works. Crumble tortilla chips on top.

If you like, you can shred a little cheese on top.

I served the salad with cornmeal muffins.

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