Southwest Grilled Chicken Salad with Corn Salsa and Chipotle Dressing

This is what’s cooking for Tuesday night.  Yum!

Dressing

• 1/4 cup fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1 tablespoon chopped canned chipotle chilies in adobo sauce
• 2 large garlic cloves, pressed
• 1 cup olive oil

Salsa

• 2 ears fresh corn, husked
• 4 plum tomatoes, seeded, chopped
• 1 cup chopped peeled jicama
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh cilantro

Chicken

• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 3 large garlic cloves, pressed
• 2 pounds Chicken

Assembly

• 1 avocado, halved, peeled, pitted, diced
• 10 cups mixed baby greens
• 2 small mangoes, peeled, pitted, thinly sliced

Preparation

For dressing:
Whisk first 4 ingredients in medium bowl in blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.

For Salsa:
Blanch corn in large pot of boiling salted water 2 minutes. Drain. Cool. Cut corn from cob. Transfer corn kernels to large bowl. Add tomatoes, jicama, onion and cilantro and mix. (Can be prepared 6 hours ahead. Cover and chill.)

For Chicken:
Combine first 4 ingredients in small bowl. Spread spice paste over both sides of chicken. Cover and refrigerate at least 2 hours or up to 6 hours.

For Assembly:
Prepare the grill, (medium-high heat). Grill chicken until cooked throughout, Transfer chicken to cutting board and let stand 5 minutes.

Meanwhile, add avocado and 2 tablespoons dressing to salsa and mix. Season to taste with salt and pepper. Place greens in large bowl and toss with enough dressing to coat. Divide greens equally among 6 plates. Fan some mango slices on 1 side of each salad. Top each salad with 1/2 cup salsa.

Cut chicken breast, thinly crosswise.  Arrange atop greens. Serve, passing remaining dressing separately.

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