Grilled Chicken Southwest Salad With Chipotle Dressing

photofromcookingglutenfree.blogspot.com

So I saw this recipe Cooking Gluten Free and really started craving it. What's not to love about a healthy salad bursting with flavor? This is definitely on my to-do list. And I love that her recipes are both gluten and dairy free. 

3 Large Boneless, Skinless Chicken Breasts

2 Tbsp. Extra Virgin Olive Oil

Marinade:

1/4 C Fresh Lime Juice (about 3 limes)

1/3 C Water

2 Tbsp. Oil (I used grapeseed)

2 Cloves Garlic, minced

1 Tsp. Salt

2 Tsp. Gluten Free Soy Sauce (or soy sauce alternative such as liquid aminos)

1 Tsp. Liquid Smoke

1/4 Tsp. Black Pepper

1/4 Tsp. Ground Cumin

1 Canned Chipotle Pepper In Adobe Sauce, seeded and chopped

Dressing:

3/4 C Vegenaise (mayo)

1/3 C SO Delicious Coconut Milk, or preferred milk alternative

1/2 Tsp. Distilled White Vinegar

1/4 C Chopped Fresh Cilantro

2 Tbsp. Lime Juice

1 Canned Chipotle Pepper In Adobo Sauce, seeded and chopped, + 1 1/2 Tsp. Adobo Sauce

1/4 Tsp. Garlic Powder

1/4 Tsp. Salt

1/2 Tsp Ground Cumin

Salad:

2 Frozen Ears Of Corn

Salt and Pepper

1 Tsp. Earth Balance Butter, melted

8 Cups Lettuce Of Choice

1 Cup Chopped Tomatoes

1 Small Avocado, peeled and diced

1/2 Small Red Onion, peeled thinly sliced

1 15-oz. Can Black Beans, drained and rinsed

Tortilla Chips, for garnish

1. Cut the chicken into strips and place in a large baggie. Add all of the marinade ingredients and place in fridge at least 30 minutes.

2. In a medium-sized bowl, mix together the dressing ingredients. Cover and place in fridge so flavors can mesh.

3. Place 2 Tbsp. olive oil in skillet and heat over medium heat.

4. Use tongs to transfer chicken to skillet, shaking off excess liquid.

5. Cook for 5 -7 minutes per side or until cooked through. Set aside and cover with aluminum foil to keep warm.

6. Cover corn with cold water in a large saucepan. Bring to boil and cover. Boil 7 - 8 minutes, or until tender.

  

7. When corn is cool enough to handle, use a sharp knife to slice kernels off the cob and place in small bowl.  Season with salt and pepper. Then, stir in the butter.

8. Cut chicken into bite-size pieces.

9. Place lettuce, chicken, tomatoes, avocado, onion, corn, and black beans in a large bowl. Season with salt and pepper.

10. Serve with chipotle dressing and tortilla chips.