Monday, July 30, 2012

What's Cooking?

Grilled Chicken Salad w/Corn Salsa and Raspberry Chipotle Vinaigrette

2 roma tomatoes, seeded and diced
1 green bell pepper, seeded and diced
4 large ears corn, grilled, cooled and kernels scraped
1 jalapeƱo, seeded (depending on your spice desire) and diced
1/2 lime, juiced
salt and pepper to taste
4 chicken breasts, pounded to even thickness, and grilled, salt and pepper to taste
6 ounces mixed greens

Mix tomato, pepper, corn, jalapeno and lime juice together.  Salt and pepper to taste.

Slice chicken into this strips.

Place greens in a bowl, top with 1/2 cup corn salsa and chicken.

4 tbsp. olive oil
8 tbsp. raspberry vinegar
1/2 tbsp. Dijon
1/2 tbsp. chipotle adobe liquid
salt and pepper

Mix all ingredients until combined.  Salt and pepper to taste.  Serve over salad.

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