I posted our adaptation of the recipe below which is now based on two people. We did end up making the full dressing recipe, however, to use later this next week. For the original recipe click the link above.
Baby Romaine Salad with Spicy Chicken & Warm Chipotle Vinaigrette
1/2 cup loosely packed fresh cilantro leaves
1 chipotle chile (from a 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
1 Tbs. all-purpose flour
1 Tbs. fine cornmeal (preferably white)
1/2 Tbs. chili powder
1/2 tsp. ground cumin
1 boneless, skinless chicken breasts, cut crosswise into 1-inch-thick strips
a handful of grape tomatoes
1/2 ripe avocado, cut into 3/4-inch dice
1 lime, cut into quarters
Toss the leafy greens and cilantro into a large bowl. Purée the chipotle chile and adobo sauce, sun-dried tomatoes, vinegar, brown sugar, and mustard. Slowly whisk in 1/2 cup of the oil.
In a shallow dish, mix the flour, cornmeal, chili powder, and cumin. Season the chicken with 1 tsp. salt and then dredge in the flour mixture.
Heat 1 Tb. of the remaining oil in a heavy nonstick skillet over medium-high heat until it’s shimmering, about 1 minute. Add 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.
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 some of the vinaigrette or enough to lightly coat. Portion among two plates and top with the chicken, avocado, and the tomatoes. and Serve with lime wedges on the side for squeezing over the salads.
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