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.