Cilantro and Lime Salad with Chicken

This salad is from the Nordstrom Cafe Cookbook. The salad is served in the Nordstrom Cafe and is one of my mom and I's favorite salads and we always make excuses to go out to Norfolk to get it! It is so fresh and delicious but very filling and satisfying. We've had the cookbook for a while but kept put off making it had home because it looked a little daunting because of the long ingredient list. We had an over abundance of cilantro so we knew that we had to make it- and it turned out to be pretty simple! We ended up making the vinaigrette a few days ahead and just kept it in the refrigerator and then assembled the rest of the salad the night we wanted to eat it. 

Chipotle-Lime Vinaigrette

1/3 cup rice wine vinegar

1/4 cup fresh lime juice

1 clove garlic, minced

2 teaspoons pureed chipotle chiles in adobo sauce

2 tablespoons honey

1/2 teaspoon kosher salt

3/4 cup canola oil

1 cup chopped fresh cilantro

3 ears corn, shucked and grilled or boiled

1 pound boneless, skinless chicken breasts, seasoned with salt and pepper, cooked and julienned

1 1/2 cups diced plum or cherry tomatoes

1 pound mixed baby greens

2 cups grated jack cheese

1/2 cup chopped roasted red bell pepper

kosher salt

freshly ground black pepper

3/4 cup toasted salted pumpkin seeds

fresh cilantro for garnish

lime wedges for serving

Chipotle-Lime Vinaigrette

In a blender or a food processor combine the vinegar, lime juice, garlic, chipotle chile, honey, and salt and process until thoroughly combined.  Gradually add the canola oil in a steady steam. Add the cilantro and pulse or process to combine. Taste and adjust the seasoning.

Lime and Cilantro Salad with Chicken

To assemble the salad, cut off the corn kernals from the cob (you can also you frozen corn if its off seasons! ). Add the chicken, tomatoes, greens, cheese, and bell pepper*.

Top with pumpkin seeds and fresh cilantro and serve immediately with vinaigrette.      

*To roast red pepper, roast over a grill or a gas burner, about 2-3 minutes on each side, turning once black marks appear. After roasted, let rest until cool, and then slice, deseed, and chop.