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Lime and Chicken Cilantro Salad

Print Recipe
Course Mains, Salads
Servings 6

Ingredients
  

For Vinaigrette
  • 1/3 cup seasoned rice wine vinegar
  • 1/4 cup fresh lime juice
  • 2 tablespoons honey
  • 1 clove garlic
  • 1 1/2 teaspoons canned chipotle peppers in adobo, minced
  • 1/2 teaspoon kosher salt
  • 3/4 cup canola oil
  • 1 cup tightly packed fresh cilantro, leaves and stems
For Salad
  • 1 jar roasted red peppers, diced
  • pepitas, to taste
  • 8 ounces Monterrey Jack cheese, shredded
  • 10 ounces cherry tomatoes, diced
  • 10 ounces spring mix
  • 6 grilled chicken breasts
  • cilantro and lime, for garnish

Instructions
 

For Vinaigrette

  • Combine the first six ingredients in a blender. Slowly add canola oil. Pulse in fresh cilantro until combined.

For Salad

  • Toss first four ingredients with the spring mix. Add dressing to taste. Plate the salads, and place one grilled chicken breast on each portion. Garnish with lime and cilantro.