Chipotle-Lime Grilled Chicken Salad

I am no culinary genius.
I'm more of a culinary copycat.
But, I know a good recipe when I try one, and that is the purpose of this blog!
I promise to share my best finds with you and try to include a photo whenever possible.

I've been thinking about chipotle all week, since I made white chicken chili last week. I came across this reipe on the Pioneer Woman's Tasty Kitchen. I changed enough that I'm going to list my own recipe below. Here's the link to the original.

Chipotle-Lime Grilled Chicken Salad

1/2 cup cilantro
1-2 Tbsp minced chipotle pepper in adobo sauce (two peppers...I minced them all and froze the rest)
1/8 tsp pepper
1/4 tsp salt
1/4 tsp garlic powder
1/2 tsp cumin
1 tsp sugar
1/2 cup olive oil
Juice of 1 lime (or 3 Tbsp lime juice)

Combine all of the above ingredients, whisking in the olive oil last.

Pour half of the vinaigrette into a container and marinate 2 chicken breasts for 1 hour or overnight. [I used my FoodSaver and it was ready in 20 minutes.] This is a pretty spicy dressing/marinade. Reduce chipotle to 1 Tbs for the faint of heart!

Grill chicken breasts, slice thinly and serve over salad.

Combine salad ingredients, which include:

1 head romaine lettuce or mixed greens
1-2 carrots, cut in half and shaved into peels
2 small tomatoes, diced
1/4 cup red onion, diced
1 avocado, diced
2 cups corn kernels, roasted [I fried frozen kernels in olive oil until brown and crispy-YUM! You could also broil on a baking sheet.]

You could add cotija or feta cheese, but I found cheese unnecessary, with so much flavor going on already.

Grill chicken breasts, slice thinly and serve over salad, dressing with remaining vinaigrette.

So good...it's what's for lunch tomorrow.