who would have known that the once elusive chipotle peppers in adobo sauce would end up being the key ingredient to not only one recipe, but three (of my favorites;) mom's tortilla soup, grilled chicken with chipotle-peach marinade, and this flavor packed salad with a chipotle-lime vinaigrette. my mom made this salad for our "last supper" before the grand canyon hike, and out of a group of 15, no one was disappointed.
it's the type of salad that you serve family style, smothered in dressing with rolls and crusty bread on the side. the fresh corn and roasted red peppers give it a hint of sweetness, the chicken gives it substance, and the roasted pumpkin seeds add a bit of crunch. but just as the recipe book says, "the secret of this salad lies in its dressing," fresh lime and fresh cilantro will keep you coming back for more.
one sleepless night and 13 hours of hiking later, we made it all the way from the south rim, across the canyon floor and back up (straight up) to the north rim. it was exhilarating and gorgeous, and i believe i owe all of my strength to this salad... and gatorade, and gu, and hiking poles, but mostly to the salad.
21 miles across this canyon was quite an adventure, and one that i will never forget. but now that its over... its time to celebrate! (with football snacks, fall pot pies and pumpkin cupcakes) i can't wait.
Lime and Cilantro Chicken Salad with Chipotle Lime Vinaigrette
Nordstrom Entertaining at Home Cookbook, serves 6 as a main course
Chipotle-Lime Vinaigrette
1/3 cup seasoned rice wine vinegar
1/4 cup fresh lime juice
1 clove garlic, minced
2 teaspoons, pureed chipotle peppers in adobo sauce
2 tablespoons honey
1/2 teaspoon kosher salt
3/4 cup canola oil
1 cup chopped fresh cilantro, stems and leaves
3 ears corn, shucked and grilled or boiled
1 1/4 pounds boneless, skinless chicken breasts, seasoned with salt and pepper, cooked and shredded
1 1/2 cups diced cherry tomatoes
1 pound mixed baby greens
2 cups (about 8 ounces) grated Jack cheese
1/2 cup chopped roasted red bell pepper (see here for instructions)
Kosher salt
Freshly ground black pepper
3/4 cup toasted salted pumpkin seeds
Fresh cilantro for garnish
Lime wedges for serving
To make the Chipotle-Lime vinaigrette, in a blender or a food processor fitted with a metal blade, combine the vinegar, lime juice, garlic, chipotle chile, honey and salt and process until combined and smooth. With the machine running, gradually add the canola oil in a thin, steady stream to form an emulsion. Add the cilantro and pulse or process to combine. Taste and adjust seasoning. Set aside.
To assemble the salad, cut off the corn kernels from the cobs. Discard the cobs and scoop the kernels into a large bowl. You should have about 2 cups. Add the chicken, tomatoes, greens, Jack cheese, and bell pepper to the corn. Drizzle the vinaigrette over the salad and gently toss to coat all the ingredients. Season to taste with salt and pepper. Scatter the pumpkin seeds evenly over the servings and garnish with cilantro sprigs. Pass the lime wedges at the table.
it's the type of salad that you serve family style, smothered in dressing with rolls and crusty bread on the side. the fresh corn and roasted red peppers give it a hint of sweetness, the chicken gives it substance, and the roasted pumpkin seeds add a bit of crunch. but just as the recipe book says, "the secret of this salad lies in its dressing," fresh lime and fresh cilantro will keep you coming back for more.
one sleepless night and 13 hours of hiking later, we made it all the way from the south rim, across the canyon floor and back up (straight up) to the north rim. it was exhilarating and gorgeous, and i believe i owe all of my strength to this salad... and gatorade, and gu, and hiking poles, but mostly to the salad.
21 miles across this canyon was quite an adventure, and one that i will never forget. but now that its over... its time to celebrate! (with football snacks, fall pot pies and pumpkin cupcakes) i can't wait.
Lime and Cilantro Chicken Salad with Chipotle Lime Vinaigrette
Nordstrom Entertaining at Home Cookbook, serves 6 as a main course
Chipotle-Lime Vinaigrette
1/3 cup seasoned rice wine vinegar
1/4 cup fresh lime juice
1 clove garlic, minced
2 teaspoons, pureed chipotle peppers in adobo sauce
2 tablespoons honey
1/2 teaspoon kosher salt
3/4 cup canola oil
1 cup chopped fresh cilantro, stems and leaves
3 ears corn, shucked and grilled or boiled
1 1/4 pounds boneless, skinless chicken breasts, seasoned with salt and pepper, cooked and shredded
1 1/2 cups diced cherry tomatoes
1 pound mixed baby greens
2 cups (about 8 ounces) grated Jack cheese
1/2 cup chopped roasted red bell pepper (see here for instructions)
Kosher salt
Freshly ground black pepper
3/4 cup toasted salted pumpkin seeds
Fresh cilantro for garnish
Lime wedges for serving
To make the Chipotle-Lime vinaigrette, in a blender or a food processor fitted with a metal blade, combine the vinegar, lime juice, garlic, chipotle chile, honey and salt and process until combined and smooth. With the machine running, gradually add the canola oil in a thin, steady stream to form an emulsion. Add the cilantro and pulse or process to combine. Taste and adjust seasoning. Set aside.
To assemble the salad, cut off the corn kernels from the cobs. Discard the cobs and scoop the kernels into a large bowl. You should have about 2 cups. Add the chicken, tomatoes, greens, Jack cheese, and bell pepper to the corn. Drizzle the vinaigrette over the salad and gently toss to coat all the ingredients. Season to taste with salt and pepper. Scatter the pumpkin seeds evenly over the servings and garnish with cilantro sprigs. Pass the lime wedges at the table.
This was my mom and I's favorite dish at the Nordstrom's Cafes, so one day I got her the Nordstrom cookbook. Now she makes this at least once a month and it's our favorite salad--and dressing. Beautiful pictures! You make it look even better.
ReplyDeletethank you! it really is delicious isn't it.
ReplyDeleteThe salad looks great! I'd like to share an insider tip. To achieve a perfect flavor balance in the dressing, pulse the cilantro until the dressing turns a bright green but stop before it turns a duller green. If it looks a bit orange still it has not reached it's full potential. :) enjoy!
ReplyDeleteBest salad ever. I'm addicted!
ReplyDelete