Chipotle chile adds a subtle smoky heat to the dressing. Use more for a spicier dish or less to make it mild.
2 tablespoons fresh lime juice
1 teaspoon ground cumin
1 teaspoon olive oil
1/2 teaspoon salt
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons honey
1 tablespoon extravirgin olive oil
1 teaspoon finely chopped chipotle chile, canned in adobo sauce
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground cumin
8 cups mixed salad greens
1 cup thinly sliced peeled cucumber
1/4 cup thinly sliced red onion
2 plum tomatoes, quartered
How to Make It
To prepare chicken, combine the first 5 ingredients in a large zip-top plastic bag. Add the chicken to the bag; seal. Marinate in refrigerator 1 hour, turning the bag occasionally.
Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Let chicken stand 10 minutes; cut across grain into 1-inch-thick slices.
To prepare dressing, combine cilantro and next 7 ingredients (through 1/4 teaspoon cumin) in a small bowl, stirring well with a whisk.
To prepare salad, arrange 2 cups greens, 1/4 cup cucumber, 1 tablespoon onion, and 2 tomato wedges on each of 4 plates; top each serving with 1 chicken breast half. Drizzle 2 tablespoons dressing over each serving.
By now we're feeling a little worn out on salads eating them about 5 days a week for a couple months now (I over-planted this year), and with that many salads it is nice to have something that stands out as different. This one did. The dressing was a nice change of pace from the sweeter dressings on most salads, but wasn't too spicy.
This was delicious and different. Even though it didn't seem like much dressing. TLOML thought there was enough dressing even though he likes plenty. I cut up the chicken after grilling and tossed it all together with the dressing. I don't care for warm chicken on a salad, so next time I'd grill it ahead of time. Then it also becomes a make ahead salad - have everything ready and toss with the dressing at the last minute.
It wasn't as spicy as I thought it would be but it may have been the chipotle I used. I don't know about adding the potato or corn. If anything, I thought it was missing something crunchy, so I would cut the cucumbers in quarters but then slice them thicker. Perhaps toasted slivered almonds would be a good addition. I would use less chicken and keep the amount of greens the same for two people. More greens to feed more (4) people as an entree salad would have been better. In that case, you'd need a bit more dressing.
Made this for my DH, who stated he didn't like chicken topped salads. After the meal he told me his mind was changed. Used boneless, skinless thighs, was what was on hand. Marinated them all day. Sliced the cucumber thick, the way DH likes it. No other changes. The dressing is outstanding, a really good sweet spicy balance. This is going into the rotation.
Wowza! This salad was AMAZING. Will make it again! Added chopped baked red potato per the review above and it was great. Would double the dressing recipe too. To make it mine, next time I'll add roasted sweet corn and serve with cornbread. Yumm!
My favorite chicken salad recipe ever! I have been making this salad consistently for the past year 2 yrs or so. I add extra chipotle chilies to the dressing. I also put roasted red potatoes with salt, cumin, etc...(whatever is in the pantry) on the salad. They go sooo well with the tangy dressing and extra heat. Delicious.
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