Baby Romaine Salad with Spicy Chicken & Warm Chipotle Vinaigrette
by MosheP
Baby Romaine Salad with Spicy Chicken & Warm Chipotle Vinaigrette
INGREDIENTS
- 6 oz. baby romaine ; washed and spun dry (about 8 loosely packed cups)
- 1/4 lb. iceberg lettuce ; thinly sliced, washed and spun dry (about 2 cups)
- 1/2 cup loosely packed fresh cilantro leaves
- 1 can of chipotles in adobo sauce) ; chopped, plus 2 Tbs. adobo sauce
- 3 oil-packed sun-dried tomatoes, drained and chopped
- 2 Tbs. balsamic vinegar
- 2 tsp. light brown sugar
- 1 tsp. Dijon mustard
- 1/2 cup plus 3 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 Tbs. all-purpose flour
- 2 Tbs. fine cornmeal (preferably white)
- 1 Tbs. chili powder
- 1 tsp. ground cumin
- 1-1/4 lb. boneless ; skinless chicken breasts (about 3 small), cut crosswise into 1-
- 1/2 small red onion ; thinly sliced into half moons
- 1 ripe avocado, cut into 3/4-inch dice
- 1-1/2 cups cooked fresh or thawed frozen corn ker
- 1 lime ; cut into quarters
INSTRUCTIONS
Toss the romaine, iceberg, and half of the cilantro in a large bowl. In a blender or food processor, purée the chipotle chile and adobo sauce, sun-dried tomatoes, vinegar, brown sugar, and mustard. With the machine running, slowly pour in 1/2 cup of the oil. Transfer to a measuring cup; season to taste with salt and pepper.
In a shallow dish, mix the flour, cornmeal, chili powder, and cumin with 1-1/2 tsp. salt and 1/2 tsp. black pepper. Season the chicken with 1 tsp. salt and then dredge in the flour mixture.
Heat 2 Tbs. of the remaining oil in a heavy nonstick skillet over medium-high heat until it’s shimmering, about 1 minute. Add half of the chicken strips, evenly spaced, and cook without touching for 2 min. Flip and cook until the strips are just cooked through and firm to the touch, 1 to 2 min. Transfer to a large plate lined with paper towels and sprinkle with salt. Reduce the heat to medium, add the remaining 1 Tbs. oil, and cook the remaining strips in the same manner.
Discard the fat from the pan and wipe it clean with paper towels. Set the pan over low heat, add the vinaigrette, and cook, stirring with a wooden spoon or spatula, until warmed through, about 1 min. Return the vinaigrette to a liquid measuring cup and whisk to recombine.
Gently toss the greens with about 14 cup of the vinaigrette or enough to lightly coat. Portion among four plates and top with the chicken, onion, avocado, corn, and the remaining 1/4 cup cilantro. Drizzle with some of the remaining vinaigrette (you may not need it all) and serve with lime wedges on the side for squeezing over the salads.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (149g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 34 | ||
| Calories from Fat: 2 (6%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.3g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0.1g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 61mg | 2 % | |
| Potassium 120.5mg | 3 % | |
| Total Carbohydrate 8.3g | 2 % | |
| Dietary Fiber 1.3g | 5 % | |
| Sugars, other 7g | ||
| Protein 0.9g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 34
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