1/3 c seasoned rice wine vinegar
1/4 c fresh lime juice
1 clove garlic, minced
2 tsp pureed chipotle chilies in adobo sauce
2 Tbsp honey
1/2 tsp kosher salt
3/4 c canola oil
1 c chopped fresh cilantro, stems and leaves
3 ears corn, shucked and grilled (best!) or boiled
4 large chicken breasts, seaoned with salt & pepper, cooked and julienned
1 1/2 c diced tomatoes
1 pound mixed baby greens
2 c grated jack cheese
1 can black beans, rinsed and drained
3/4 c toasted, salted pumpkin seeds
Fresh cilantro sprigs for garnish
Lime wedges for serving
In blender, combine vinegar, lime juice, garlic, chipotle chile, honey and salt and process until combined and smooth. With machine running, gradually add oil to form an emulsion. Stir in chopped cilantro. Set aside.
To assemble the salad, cut off othe corn kernels from the cobs -- you should have about 2 cups. Add chicken, tomatoes, greens, cheese and black beans to the corn. Drizzle vinaigrette over the salad and toss gently to coat.
Transfer salad to chilled salad plates building height in the center. Scatter pumpkin seeds over the servings. Add cilantro sprigs on top and garnish with lime wedges.
Yields: 6 servings