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Nordstrom's Cilantro Lime Chicken Salad

Adapted from the Nordstrom Family Table Cookbook
Print Recipe
Course Mains
Servings 6

Ingredients
  

For Vinaigrette
  • 2/3 cup seasoned rice wine vinegar
  • 1/2 cup fresh lime juice
  • 4 tablespoons honey
  • 3 clove garlic, minced
  • 3 teaspoons chipotle chilis in adobo, minced
  • 1 teaspoon Kosher salt
  • 1 1/2 cup safflower oil
  • 1 cup tightly packed fresh cilantro, chopped
For Salad
  • 16 ounces Spring lettuce mix
  • 2 pounds Grilled chicken tenders, marinated
  • 3/4 cup Diced roasted red peppers
  • Pepitas, to sprinkle
  • 4 ears corn on the cob, shucked
  • 2-3 cups Monterrey Jack cheese, shredded
For the Chicken Marinade
  • 1 cup seasoned rice wine vinegar
  • 4 teaspoons honey
  • 2 tablespoon Dijon mustard
  • 4 tablespoons lemon juice
  • 1/2 cup olive oil
  • kosher salt and freshly ground black pepper, to taste

Instructions
 

For Vinaigrette

  • Combine first six ingredients in a blender or food processor. Slowly add oil. Pulse in fresh cilantro until combined.

For Salad

  • Combine ingredients for the marinade in a 9x12 baking dish and whisk well. Add chicken, cover and refrigerate for a minimum of 30 minutes.
  • Preheat oven or grill to 400℉. Rub the corn with oil and roast or grill until until slightly charred, 20-30 minutes. Set aside to cool.
  • Grill chicken 5-6 minutes per side until lightly charred. Cover with foil, and let rest for 10 minutes.