Baby Romaine Salad with Spicy chicken and warm chipotle vina

Name: Baby Romaine Salad with Spicy chicken and warm chipotle vina
Cuisine: Mexican, Latin American, American
Ingredients: 6 ounces baby romaine, washed and spun dry; ¼ pound iceberg lettuce, thinly sliced (about 2 cups), washed, and spun dry; ½ cup loosely packed fresh cilantro leaves; 1 canned chipotle chile in adobo, chopped, plus 2 tablespoons of the sauce; 3 oil-packed sun-dried tomatoes, chopped; 2 tablespoons balsamic vinegar; 2 teaspoons light brown sugar; 1 teaspoon Dijon mustard; ½ cup plus 3 tablespoons; extra virgin olive oil; Kosher salt and freshly ground; black pepper; 2 tablespoons unbleached all-purpose flour; 2 tablespoons fine cornmeal; (preferably white); 1 tablespoon chili powder; 1 teaspoon ground cumin; 1¼ pounds boneless, skinless chicken breast halves, cut crosswise into 1-inch-thick strips; ½ small red onion, thinly sliced; into half moons; 1 ripe avocado, peeled, pitted and cut into ¾-inch dice; 1½ cups cooked fresh (from about 2 ears) or thawed frozen corn kernels; 1 lime, quartered

2 steps

Updated at: Sun, 25 Feb 2024 16:11:03 GMT

Ingredients

4 servings

6 ouncesbaby romaine

washed and spun dry

0.25 poundiceberg lettuce

thinly sliced, washed, and spun dry

½ cupfresh cilantro leaves

loosely packed

1chipotle chile in adobo

canned, chopped, plus 2 tablespoons of the sauce

3oil-packed sun-dried tomatoes

chopped

2 tablespoonsbalsamic vinegar

2 teaspoonslight brown sugar

1 teaspoondijon mustard

½ cup plus 3 tablespoons

extra virgin olive oil

kosher salt

freshly ground pepper

black pepper

2 tablespoonsunbleached all-purpose flour

2 tablespoonsfine cornmeal

(preferably white)

1 tablespoonchili powder

1 teaspoonground cumin

1.25 poundsboneless skinless chicken breast halves

cut crosswise into 1-inch-thick strips

0.5red onion

small, thinly sliced

0.5into moons

1avocado

ripe, peeled, pitted and cut into 3/4-inch dice

1 ½ cupscorn kernels

cooked, fresh, or thawed frozen

1lime

quartered

Instructions

Step 1

Toss the romaine, iceberg, and half the cilantro in a large bowl. In a blender or food processor, purée the chipotle and adobo sauce, sun-dried tomatoes, vinegar, brown sugar, and mustard. With the machine running, slowly pour in ½2 cup of the oil. Transfer to a measuring cup; season to taste with salt and pepper. In a shallow dish, combine the flour, cornmeal, chili powder, and cumin with 1½ teaspoons kosher salt and ½ teaspoon black pepper. Season the chicken with 1 teaspoon kosher salt, then dredge in the flour mixture. Heat 2 tablespoons of the remaining oil in a large heavy nonstick skillet over medium-high heat until it's shimmering, about 1 minute. Add half the chicken strips, evenly spaced, and cook without touching for 2 minutes. Flip and cook until the strips are just cooked through and firm to the touch, 1 to 2 minutes. Transfer to a large plate lined with paper towels and sprinkle with salt. Reduce the heat to medium, add the remaining 1 tablespoon oil, and cook the remaining strips in the same manner.

Step 2

Discard the fat from the pan and wipe it clean with paper towels. Set it over low heat, add the vinaigrette, and cook, stirring with a wooden spoon or spatula, until warmed through, about 1 minute. Return the vinaigrette to the measuring cup and whisk to recombine. Gently toss the greens with about ¼ cup of the vinaigrette or enough to lightly coat. Portion among four plates and top with the chicken, onion, avocado, corn, and the remaining ¼ 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. - Tony Rosenfeld