Cilantro-Lime Dressing Ingredients
- 6 tbsp fresh lime juice
- 2 tbsp white wine vinegar
- 2 garlic cloves, minced
- 3 tbsp chopped fresh cilantro
- 1⁄4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 6 tbsp extra-virgin olive oil
- 2 tbsp fresh lime juice
- 1 tsp ground cumin
- 1 tsp minced chipotles in adobo sauce
- 1 garlic clove, minced
- 1 tsp salt
- 12 chicken tenders, or 2 boneless chicken breasts sliced into 12 medallions
- 1 red bell pepper, diced
- 1 tomato, diced
- 1⁄4 cup red onion, diced
- 3 cups (3 to 6 ears) fresh corn kernels
- 8 cups torn mixed greens
- 8 ounces queso blanco or queso fresco, crumbled (or substitute feta)
- Mix all the ingredients for the dressing in a lidded jar and shake to blend. Set aside.
- In a shallow glass or nonreactive baking dish, combine the olive oil, lime juice, cumin, chipotles, garlic, and salt. Add the chicken, turning to coat well. Set aside.
- Combine the bell pepper, tomato, and red onion in a large mixing bowl. Set aside.
- Heat a large cast-iron skillet over medium-high heat. Add the corn to the dry skillet and let it sear for about 8 minutes, stirring only once or twice. The corn should brown, but don’t let it burn. Transfer the corn to the mixing bowl with the other vegetables. Shake the dressing to remix, and then pour about half over the vegetables and toss to coat them. Add salt and pepper to taste.
- Return the skillet to medium-high heat. Add the chicken in a single layer, pour the marinade over it, and cook until the chicken is done, about 4 minutes per side.
- In another large bowl, toss the greens with 2 tablespoons of the remaining dressing. Arrange the greens on a large platter or on individual serving plates. Spoon the corn mixture over the greens and top with the chicken. Sprinkle with cheese and serve.
Andrea Chesman cooks, writes, and teaches in Vermont, where she lives on a 1-acre homestead. Her book 101 One-Dish Dinners is available below. PRINT RECIPE
Enjoy this simple and healthy recipe, but consider this recipe a blueprint. Swap out the chicken for shrimp or salmon, or make it vegetarian by omitting the chicken altogether and using the marinade as seasoning for 11⁄2 cups of cooked black beans, which you can pile on top of the salad.